Studies on sensory qualities of shrikhand incorporated with orange (Citrus sinensis) peel powder

Abstract

The present investigation was conducted at Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (Dr. PDKV, Akola) during 2023-2024.The investigation was undertaken to explore the possibilities of utilizing orange peel powder in shrikhand manufacture to improve sensory quality of product. The obtained product was subjected for physico- chemical properties, sensory qualities and cost structure. The present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different proportion of orange peel powder i.e. 4.0 per cent, 8.0 per cent, 12.0 per cent and 16.0 per cent in treatment T2, T3, T4 and T5 respectively. The mean score of flavour of shrikhand in treatment T2 was highest (8.60) and lowest in T5 (5.80). The average score for body and texture of shrikhand was highest in T2 (8.80) and lowest in T5 (5.60). As regard for colour and appearances showed the highest score in T2 (8.40) and lowest in T5 (5.80). Treatment T2 (8.20) showed highest overall acceptability score over other treatments. It is concluded that, acceptable quality shrikhand can be prepared by adding T2 (4.0 per cent) orange peel powder.