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Journal of Pharmacognosy and Phytochemistry

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  |  1774 Views  1243 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
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.

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