Nutritional analysis of value added Shrikhand

Abstract

Shrikhand is a semi-soft, sweetish-sour milk product prepared from lactic fermented curd. Value added shrikhand was developed by incorporation of whey protein concentrate and beetroot powder at 3 and 0.5% respectively. This addition resulted in decrease of moisture by 3.57% whereas ash (21.3%), fat (8.0%), carbohydrates (4.4%) and energy (5.5%) showed an increase. There was neither significant increase nor decrease in the protein content. The titratable acidity in both control and value added shrikhand was low on the day zero and increased by 21st day of storage by 12.2% and 26.1%. The total milk solids content of control and value added shrikhand increased by 4.1% and 2.5% respectively. The reducing sugars content of control and value added shrikhand increased by 30.77% and 38.33% respectively during storage. The pH for control changed from 5.6 to 3.9 and in value added shrikhand from 5.7 to 4.1 at day 0 to 21.