Journal of Pharmacognosy and Phytochemistry
Vol. 9, Issue 2 (2020)
Development of functional shrikhand incorporated with orange peel extracts and its sensory evaluation
Author(s):
Pugazhenthi TR, Agalya A, Bharathidhasan A and Elango A
Abstract:
Functional shrikhand was prepared by incorporating aqueous and ethanol extracts of fresh, dried orange fruit peels at different concentrations. Based on the sensory evaluation, the functional shrikhand incorporated with 20 per cent aqueous and 15 per cent ethanol extracts of fresh and dried orange fruit peels were found to be the best compared to the control. It was concluded that aqueous extracts (20 per cent) of fruit peels incorporated shrikhand can be introduced as value added functional dairy product in human diet.
Pages: 2120-2124 | 1679 Views 1178 Downloads
Pugazhenthi TR, Agalya A, Bharathidhasan A and Elango A. Development of functional shrikhand incorporated with orange peel extracts and its sensory evaluation. J Pharmacogn Phytochem 2020;9(2):2120-2124.