Studies on quality parameters of Shrikhand prepared using kiwi fruit pulp

Abstract

Shrikhand is a popular Indian dessert by fermentation of milk. In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for fermented foods. Keeping this in view, industry is forced to bring fermented products in the market with acceptable sensory characteristics. The present investigation was made with an attempt to develop an Kiwi fruit pulp Shrikhand. For control milk was standardized to 4.5 milk fat, 8.5 % SNF, 35% sugar. Treatment T1, T2, and T3 was standardized to 4.5% fat and 8.5% addition of Kiwi fruit pulp 3%, 6% and 9%. Physico- chemical analysis fat percentage, protein, carbohydrate, moisture, total solid, acidity, ash and Organoleptic characteristics like (color and appearance, Consistency, Flavour and taste, over all acceptability) by trained panelist using 9 point hedonic scale by trained panelist revealed that treatment with 6% Kiwi fruit pulp scored the maximum in most of the attributes. The micro biological analysis revealed that strict hygienic condition was maintained as the coliform count was found nil. All these attributes satisfied with the (FSSAI) standards. Thus treatment can be rated as T2> T0> T1> T3.