Author(s):

VC Kedaree, SD Nalkar and SV Gholap

Abstract: A study on development of Shrikhand with enrichment of kiwi pulp (Actinidia deliciosa) was carried out using different levels of kiwi pulp with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of kiwi pulp @ 0, 10, 15 and 20% in the kiwi Shrikhand with 35% sugar to finalize the experimental treatments. Experimental kiwi Shrikhand samples were analyzed for sensory, chemical and microbiological qualities. It was observed that kiwi Shrikhand samples under different treatments showed significant differences for total solid, fat, protein, ash, acidity and moisture content. The values were ranged from 55.46 to 44.15%, 14.65 to 13.34%, 12.64 to 10.84%, 0.47 to 0.59%, 1.39 to 0.94%, 44.54 to 55.85%, respectively. Significant difference was observed within the smell and taste score and the body and texture score of different types of Shrikhand. In case of sensory evaluation, colour and appearance and overall acceptability found to be significant over the other treatments. The microbial results indicate the SPC and yeast and mould count was varying among the different treatments. The E coli count was not detected upto 15 days. So, it was suggested that Shrikhand could be prepare successfully by adding different proportion of kiwi pulp. It was suggested to incorporate kiwi pulp @ 15% which showed better overall acceptability and result among the all treatments.

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