Studies on sensory properties of shrikhand by using ginger powder

Abstract

Shrikhand is a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd, the curd is partially stained through a muslin cloth to remove the whey and thus produce a solid mass called chakka. Herbal sweet preparation is a new concept in dairy industry. Herbal such as ginger juice is being used in limited extent as a flavoring agent in tea by household, besides it has medicinal properties against cough, cold etc. and is used extensively in ayurvedic medicine. Ginger flavored shrikhand can be considered as herbal shrikhand looking to diversified benefits and medicinal value of ginger. It was thought to prepare shrikhand by incorporation 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. From the results of the present investigation, it may be concluded that ginger powder could be successfully utilized for preparation of shrikhand. Addition of ginger powder in shrikhand improved the sensory quality and acceptability of the product. Besides typical flavor, it also adds medicinal properties to the product.