To study the effect Tulsi addition on chemical and textural property of Shrikhand

Abstract

The present study was done for manufacturing of Herbal Shrikhand with incorporation of Tulsi extract to enhance the functional value, so as to value added dairy product could be offered to the consumers as a convenience food. Thus, investigation was conducted to develop a process for manufacture of herbal Shrikhand. During study different chemical parameters of Shrikhand were analyzed and results were compared with the controlled sample to study the effect of Tulsi extract. The amount of fat content show no significant increase with increase in the amount of Tulsi extract whereas protein showed significant increase with increase of Tulsi extract. The values range from 3.81 to 4.48%. The protein content of standardized sample is 4.15%. The results of present investigation show that the ash content increase significantly with increase in Tulsi extract content. The values range from 0.9 to 0.96%. The ash content of standardized sample was 0.94. Total Solid shows no significant change. During storage Total Solid slightly increased and the reason could be due to moisture loss. There is significant increase in the moisture content of Herbal Shrikhand. The highest moisture content was found in sample T3 (43.19±0.03). Moisture content of standardized sample was 42.81. The textural profile parameters, namely firmness, consistency, cohesiveness and adhesiveness were measured using TPA. Superior acidity score obtained with increasing concentration of Tulsi extract. It was concluded from research that as the amount of Herbal extract increases in Shrikhand, it affects the Viability in Shrikhand. Therefore, addition of Tulsi extract in making of Shrikhand is recommended because Tulsi is a natural herbal product with a wide range of beneficial and nutritional properties, this makes this new Shrikhand a functional food.