Author(s):

Keerti Singh Yadav, Sandeep GM Prasad, Binod Kumar Bharti, Shiv Bhushan Singh, Akhilesh and Omveer Singh

Abstract: Shrikhand is a semi-solid, sweetish-sour, wholesome indigenous fermented dairy product of western India. It is popular because of its characteristics flavour, taste, palatable nature and therapeutic value. The present study was made with an attempt to develop a Goat milk shrikhand blended with sapota pulp and betel leaf extract. Studied for its sensory properties such as color and appearance, flavour and taste, consistency and over all acceptability by trained panelist using 9 point hedonic scale. In the present investigation treatment T0, T1, T2 and T3 were formulated in which goat milk shrikhand was prepared by using 30% sugar blended chakka, sapota pulp and betel leaf extract was in the ratio of (100:00:00, 93:5:2, 88:10:2 and 83:15:2) respectively. The sensory score for overall acceptability of goat milk shrikhand of treatments T0, T1, T2 and T3 were 7.50, 7.74, 7.88 and 8.47 respectively. It was found that among all treatments T3 scored higher in sensory evaluation and was considered as optimized product of goat milk shrikhand. The overall acceptability score of goat milk shrikhand of treatment T3 was (8.47) as compared to control T0 (7.50).

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