DEVELOPMENT OF FUNCTIONAL SHRIKHAND WITH FRUIT PEEL EXTRACTS
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
A study was undertaken to prepare the functional shrikhand by incorporating
aqueous and ethanol extracts of fresh, dried pomegranate and orange fruit peels.
The incorporation of fresh and dried fruit peel extracts in shrikhand Was standardized
at different levels. Based on the sensory evaluation, the functional shrikhand
incorporated with 20 per cent aqueous (FPAE, DPAE, FOAE and DOAE) and
15 per cent ethanol (FPEE, DPEE, FOEE and DOEE) extracts of pomegranate and
orange fruit peels were found to be the best compared to the control and the same
were used for further analysis. Control and functional shrikhand incorporated with
fruit peel extracts at optimum level could be stored up to 15 days at refrigeration
temperature without affecting their sensory attributes.
Description
TNV_TH_2016_MTM14001
Keywords
Veterinary Science