Physico-chemical evaluation of Shrikhand by using kiwi (Actinidia deliciosa) fruit pulp

Abstract

Effect of addition of different levels of kiwi fruit (Actinidia deliciosa) pulp on chemical composition of kiwi fruit pulp added shrikhand. The three levels of kiwi fruit pulp viz. 5%(T2), 10%(T3) and 15%(T4) on weight basis of shrikhand were shrikhand prepared as 40% sugar as per the weight of chakka and compare T2, T3 and T4 along with T1(as a control). With increase in the level of kiwi fruit pulp acidity, moisture goes on increase and pH, fat, protein, total solid and ash goes on decrease. The range of acidity for kiwi fruit pulp added shrikhand was 1.03, 1.29, 1.35 to 1.47 for treatments T­1 to T4, respectively and the pH range for kiwi fruit pulp added shrikhand was 4.68 to 4.30 per cent, respectively. The fat content of kiwi fruit pulp added shrikhand was 8.75, 8.49, 8.34 to 8.21 and the of protein content for kiwi fruit pulp added shrikhand was 7.82, 7.70, 7.58 and 7.48 for treatment T1, T2, T3 and T4. The moisture content of kiwi fruit pulp added shrikhand was 40.13, 43.52, 45.49 and 48.05 per cent and total solids content of kiwi fruit pulp added shrikhand was found to be 59.87, 56.48, 54.52 and 51.96 per cent for treatment T1, T2, T3 and T4. The mean ash content in the kiwi fruit pulp added shrikhand was found to be 0.96 to 0.80 per cent.