Preparation of functional Shrikhand with pomegranate fruit peel extracts

Abstract

A study was undertaken to develop functional shrikhand incorporating aqueous and ethanol extracts of dried and fresh pomegranate fruit peels at various levels. An optimum level of 20 per cent aqueous and 15 per cent ethanol extracts were finalized in comparison with control based on the sensory evaluation. Physico-chemical characteristics were highly significant (P≤ 0.01) between control and treatments. Calorific value of functional shrikhand was almost similar to the control. In comparison, dried peel extracts had higher TPC and antioxidant activity than the fresh peel extract. The ethanol extracts of pomegranate peel incorporated functional shrikhand had higher antioxidant activity than the aqueous extracts. The antimicrobial activity of the added fruit peel extracts reduced the total bacterial and yeast and mould counts than that of control. Based on shelf-life studies, cost of production and added health benefits, it was concluded that, 20 per cent aqueous extracts of pomegranate fruit peel incorporated shrikhand can be introduced as a functional dairy product.