Archives

This study was conducted to evaluate the organoleptic and sensory quality of low calorie shrikhand and also enhancing keeping quality, flavor, lowering cost of production. There were three different culture Streptococus lactic (A1), Streptococus cremoris (A2) and Streptococus diacetelactis (A3) used at two different incubation temperature as 300C (B1) and 370C (B2) for preparation of shrikhand. Four substances like, sucrose (C1) as control, saccharin (C2) and aspartame (C3) were used as sweetener in low calorie shrikhand. The sensory evaluation of various attributes like flavour, colour and appearance, sweetness body and texture and overall acceptability was done by a panel of five expert judges, selected from the Department of Animal Husbandry and Dairying, Chandra Shekhar Azad University of Agriculture and Technology Kanpur, U.P., using nine points “Hedonic scale” for food and dairy products. This process was replicated three times. After the evolution, it is concluded the maximum organoleptic acceptability of low calorie shrikhand was that contained streptococcus diaacetilactic culture at 370C incubation temperature with sucrose as sweetening agent fallowed by aspartame and saccharine.

Key words: Organoleptic quality, Sensory attributes, Low calorie, Shikhand.