PROCESSING TECHNOLOGY OF SOY SHRIKHAND
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Date
1999-08-30
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
An investigation on development of soy shrikhand was conducted
during the year 1997-98 with an objective of standardizing the product in
terms of soysolids percentage, incubation time and temperature, amount
of sugar and incorporation of flavouring additives agents at optimum
concentration and to characterise the product in terms of physico
chemical, microbiological and sensory parameters. Further, the
standardized product was subjected to shelf life experiments under
refrigerated condition.
Among different blend milks 80:20 and 70:30 blend milks of buffalo
milk and soymilk were selected for standardization as the curd strength,
yield of chakka, TA and sensory scores were almost equal to 100 per cent
buffalo milk shrikhand.
Among various sugar concentrations (30-60%) Shrikhand from
70:30 blend milk containing 50 per cent sugar level and Shrikhand from
80:20 blend milk with 40 per cent sugar level yielded the best quality.
Minimum of 12 hr fermentation at 30°C was necessary for the
development of an acceptable product with minimum of one per cent
acidity.
Cardamom powder at one per cent level and synthetic flavouring
agents such as vanilla, mango and pineapple at 0.5 per cent level were
adjudged as the best.The standardized shrikhand having pleasent aromatic and mildly
acidic flavour was characterised in terms of chemical and sensory
parameters.
The gross composition of standardized processed soy shrikhand
containing 20 and 30 per cent soy milk indicated a moisture level of 41.69
- 45.65 per cent; fat, 6.0-6.6 per cent; protein, 7.7-8.1 per cent and ash,
0.44-0.63 per cent.
Soy shrikhand in polystreyene cups tightly packed with sterile
aluminium foil could be stored under refrigeration temperature (8 to 10 C)
upto one month without any deterioration in chemical, physical and
sensoiy parameters.
The total cost of reduction was 10.82 and 12.20 per cent
respectively for 20 and 30 per cent soymilk substituted shrikhands.
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