DEVLOPMENT OF SHRIKHAND ENRICHED WITH MORINGA LEAF POWDER AND BANANA PULP
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Date
2021-02-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
A study was conducted for the development of value added shrikhand by incorporating Moringa oleifera leaf powder and Banana pulp to increase the nutritional and sensory quality. Shrikhand is an indigenous fermented milk product prepared by the fermentation of milk by using known strain of lactic acid bacteria. Moringa oleifera leaf powder incorporated at the different levels such as 0.5, 1.0 and 1.5 per cent and Banana pulp level kept constant at 10 per cent was used, among which 0.5 per cent was accepted. Finally developed Moringa oleifera leaf powder and Banana pulp enriched shrikhand contained 0.5 per cent level of Moringa oleifera leaf powder and 10.0 per cent level of Banana pulp and packed in Polyethylene (PE), Polystyrene (PS), Polypropylene (PP) and Polyethylene terephthalate (PET) cups. Developed product packed in PET had secured highest sensory scores and had shelf life of two days at room temperature (30±1˚C) and 28 days at refrigeration temperature (5±1˚C) without affecting sensory attributes. The sensory evaluation study of the samples indicated that shrikhand produced from Moringa oleifera leaf powder and banana pulp significantly different control sample with better sensory quality attributes. Moringa oleifera leaf powder provide rich source nutrient can improve nutritional quality of the product. Whereas Banana pulp is palatable and having various therapeutic values making shrikhand better functional food.