Effect of ginger powder on physico-chemical properties of Shrikhand prepared by buffalo milk

Abstract

An attempt was made to improve the nutritional quality of desert ‘Shrikhand’ with supplementation of ginger powder. In the present study the shrikhand was prepared from buffalo milk using ginger powder at different level viz. 2 per cent (T1), 4 per cent (T2), 6 per cent (T3), 8 per cent (T4) of chakka. This prepared shrikhand was compared with control shrikhand (T0) i.e. without ginger powder. The most acceptable quality shrikhand can be prepared by using 04 per cent ginger powder followed by normal shrikhand. Fat, protein, ash, total solid content of Shrikhand is determined.