• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 3 (2018)

Preparation of herbal Shrikhand with incorporation of Tulsa and turmeric powder

Author(s):

Nidhi Goswami, Kamal Rathor, Disha Santwani, Shreya Srivastava and Dr. Ramesh Chandra

Abstract:
Shrikhand is a traditional fermented and sweetened milk product of Indian origin. Starter culture plays a vital role in process up gradation in fermented milk product. The present fact finding was carried out to valuation by the adding Tulsiand turmeric powder into Shrikhand honey used as sweetener. Ratio of Tulsi and turmeric powder @ 0.3, 0.4, 0.5 and 0.3, 0.5,0 .7 and 35 honey used as sweetener. The sensory evaluation revealed that 70% of the panelist extremely likeT2 combination as compared T3 and T4.The samples were stored at 7 degree Celsius and sensory and microbiologicalactivity evaluated at regular interval.

Pages: 125-127  |  2256 Views  556 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Nidhi Goswami, Kamal Rathor, Disha Santwani, Shreya Srivastava and Dr. Ramesh Chandra. Preparation of herbal Shrikhand with incorporation of Tulsa and turmeric powder. J Pharmacogn Phytochem 2018;7(3):125-127.

Important Publications Links
Journal of Pharmacognosy and Phytochemistry Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Call for book chapter