Development of functional shrikhand incorporated with orange peel extracts and its sensory evaluation

Abstract

Functional shrikhand was prepared by incorporating aqueous and ethanol extracts of fresh, dried orange fruit peels at different concentrations. Based on the sensory evaluation, the functional shrikhand incorporated with 20 per cent aqueous and 15 per cent ethanol extracts of fresh and dried orange fruit peels were found to be the best compared to the control. It was concluded that aqueous extracts (20 per cent) of fruit peels incorporated shrikhand can be introduced as value added functional dairy product in human diet.