International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (409) Last page : (413)
Article doi: : http://dx.doi.org/10.18782/2320-7051.5589

Chemical Evaluation of Low Calorie Shrikhand Prepared by Using Various Artificial Sweeteners

Ramji Lal, P.K. Upadhayay, Anoop Singh Chauhan* and Neeraj Gupta
Deptt. of Animal Husbandry & Dairying
C.S. Azad University of Agriculture & Technology Kanpur, U.P. India – 208002
*Corresponding Author E-mail: aschauhan7569@gmail.com
Received: 3.09.2017  |  Revised: 10.10.2017   |  Accepted: 14.10.2017  

 ABSTRACT

This study was conducted to evaluate the chemical quality of low calorie shrikhand by using artificial sweeteners. There were three different culture Streptococus lactic (A1), Streptococus cremoris (A2) and Streptococus diacetelactis (A3) used at two different incubation temperature as 300C (B1) and 370C (B2) for preparation of shrikhand. Four substances like, sucrose (C1) as control, saccharin (C2) and aspartame (C3) were used as sweetener in low calorie shrikhand. The chemical evaluation of various attributes like moisture, fat, protein, lactose, sucrose, ash and acidity percentage were evaluated in chemistry laboratory of Department of Animal Husbandry and Dairying, Chandra Shekhar Azad University of Agriculture and Technology Kanpur, U.P. This process was replicated three times. After the evolution, it is concluded the maximum chemical content of low calorie shrikhand was that contained streptococcus diaacetilactic culture at 370C incubation temperature with sucrose as sweetening agent fallowed by aspartame and saccharine.

Key words: Chemical quality, Shrikhand, Artificial sweeteners, Low calorie.

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

Cite this article: Lal, R., Upadhayay, P.K., Chauhan, A.S. and Gupta, N., Chemical Evaluation of Low Calorie Shrikhand Prepared by Using Various Artificial Sweeteners, Int. J. Pure App. Biosci.6(2): 409-413 (2018). doi: http://dx.doi.org/10.18782/2320-7051.5589