EFFECT OF DIFFERENT LEVELS OF MOISTURE, SUGAR AND FAT ON CONSISTENCY AND ACCEPTABILITY OF SHRIKHAND
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Date
1982
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AAU, Anand
Abstract
The present study was carried out to assess the effect of various levels of moisture, sugar and fat on consistency and acceptability of Shrikhand. Skim milk dahi/curd was prepared using LF-40 strater and chakka was obtained from this curd employing vaccum whey separator. Twenty seven shrikhand samples (which replicated four times) were prepared with different levels of moisture (30-35, 35-40 and 40-45%), sugar (70%, 80% and 90% added on the basis of weight of chakka) and fat (4.0%, 6.0% and 8.0%), with uniform mixing treatment while blending the ingredients. The consistency was measured at 30°c for freshly prepared samples and at 10°C for refrigerated samples, using a cone penetrometer and the values were reported in mm. Refrigerated samples were subjected to sensory evaluation by a panel of selected judges and by consumers selected at random.
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DAIRY TECHNOLOGY, A STUDY