International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (364) Last page : (369)
Article doi: : http://dx.doi.org/10.18782/2320-7051.5588

Effect of Fruits Pulp on Chemical Qualities of Shrikhand

Manoj Gupta, M. P. S. Yadav and Anoop Singh Chauhan*
Deptt. of Animal Husbandry & Dairying, C.S. Azad University of Agriculture & Technology Kanpur, U.P. India
*Corresponding Author E-mail: aschauhan7569@gmail.com
Received: 2.09.2017  |  Revised: 8.10.2017   |  Accepted: 14.10.2017  

 ABSTRACT

This study was conducted to evaluate the effect of fruit pulp on chemical qualities shrikhand. There are neither any guideline available about neither the desired composition nor any regulatory checks on the composition of the product and therefore, it is felt that fruit pulp added shrikhand should receive due attention in respect of its technology and composition. There were three types of fruit Mango, Banana and Papaya with four different levels of fruit pulp as 0%, 20%, 40% and 60%. These combinations were stored at five various storage periods viz. 0 days, 7 days, 14 days, 21 days and 28 days at 5 0C temperatures. This process was replicated three times. Shrikhand was analysed for the following compounds- Moisture, Fat, Protein, lactose, sucrose, ash and total solids. Longer storage period was affected the chemical composition of shrikhand due to bacterial decomposition and evaporation of moisture so optimum level of banana fruit pulp was to be fit for human consumption up to 21days of storage at 50 C.

Key words: Shrikhand, Fruit pulp, Storage periods, Chemical quality.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Gupta, M., Yadav, M.P.S. and Chauhan, A.S., Effect of Fruits Pulp on Chemical Qualities of Shrikhand, Int. J. Pure App. Biosci.6(2): 364-369 (2018). doi: http://dx.doi.org/10.18782/2320-7051.5588