Effect of incorporation of lactulose and litchi pulp on physico-chemical and microbial attributes of Shrikhand

Abstract

Shrikhand is a nutritious traditional fermented milk product which is widely consumed in western parts of India. In the present investigation, shrikhand was prepared using different combinations of litchi pulp and lactulose. Lactulose was added @ 3%, 6% and 9% where litchi pulp was added @ 5% and 10% in different formulations. The physico-chemical analysis result shows that with increase in the litchi pulp concentration from 5 to 10% and lactulose concentration from 3 to 9%, pH increased while fat, protein and acidity decreased. Carbohydrate and total solids content decreased with increase in litchi pulp concentration from 5 to 10% and it increased when lactulose concentration increased from 3 to 9%. Ash, antioxidant and crude fiber increased with increase in litchi pulp concentration from 5 to 10% and decreased when lactulose concentration increased from 3 to 9%.