Riya Singh, Palak Tiwari, Punjasthala R Negi and Neelam Chaturvedi

Plant-based food products are experiencing rapid growth in popularity due to an increase in the prevalence of bovine milk allergies and lactose intolerance. The present study was aimed to develop functional vegan shrikhand using chickpea milk as dairy alternative with incorporation of Clitoria ternatea flower extract as a natural colourant and functional ingredient in different proportion (0.5%, 1.5%, 2.5% & 3.5%). The prepared treatments were analysed for proximate composition including moisture, ash, fat, protein, crude fiber and carbohydrate using AOAC methods while antioxidant profile such as total phenolic content, total flavonoid content, DPPH and anthocyanin content was assessed using spectrophotometric method. A significant difference was observed between control and developed functional shrikhand. It was observed that the developed functional shrikhand exhibited high protein and low-fat content than control with increased antioxidant profile. Sensory evaluation carried out using a 9-point hedonic scale showed that the treatment with 1.5% Clitoria ternatea extract was most preferred in colour, flavour, and overall acceptability. The results indicated that incorporation of Clitoria ternatea extract effectively enhanced both the functional and sensory quality of shrikhand while highlighting potential of chickpea milk as a sustainable, low-fat and a promising plant-based dairy alternative for development of traditional Indian dessert.

Pages: 192-196  |  216 Views  88 Downloads