Author(s):

Shimar Mishra, John David, SN Thakur, Sangeeta Shukla and SGM Prasad

Abstract: In the present study, buffalo milk was standardized to 6% fat and 9% solid not fat for manufacturing of Chakka. During the preparation of Shrikhand; using different levels of Inulin viz., @ 2 percent, @ 4 percent, @ 6 percent and @ 8 percent and levels of Safflower (Carthamus Tinctorius L.) milk viz., @ 5 percent, @ 10 percent, @ 15 percent and @ 20 percent was added. Sugar was added @ 35 percent. This prepared Shrikhand was compared with control (T0) i.e. without addition of inulin and safflower (Carthamus Tinctorius L.) milk. From the result of present investigation, treatment Y11 (@ 6 percent inulin and @ 15 percent Safflower milk) scored the highest in organoleptic parameters viz., flavour, colour and appearance, consistency and overall acceptability. It revealed that the mean value of flavour score, texture score, colour score and overall acceptability score was found to be 8.23, 8.50, 8.49 and 8.52 respectively. The addition of inulin and safflower (Carthamus Tinctorius L.) milk in Shrikhand samples improved the sensory characteristics as well as acceptability of the product.

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