Preparation of probiotic vegan shrikhand from soymilk, coconut milk and fruit pulp

Abstract

The aim the investigation was to create a new variety of Shrikhand tailored for individuals for a vegan diet. The prepared Shrikhand was intended to help prevent heart disease, support weight loss and be suitable for people with lactose intolerance, causing minimal or no symptoms. Probiotic vegan Shrikhand was formulated by blending soymilk, coconut milk, and mango and papaya pulps. The probiotic culture of Lactobacillus casei and Lactobacillus plantarum (in a 1:1 ratio) along with curd culture were incorporated to prepare the probiotic vegan Shrikhand. The vegan Shrikhand was prepared by blending using soymilk (40%, 30%, 20%, and 10%) and coconut milk (60%, 70%, 80%, 90%) mango and papaya pulp in equal proportion (5%, 10%, 15%, and 20%) and jaggery (40%). The vegan Shrikhand prepared by blending with 80% coconut milk, 20% soymilk, and 15% fruit pulp scored higher sensory attributes compared to other sample. The physico-chemical characteristics of vegan Shrikhand where found to acidity (0.93%0, pH (4.3), total soluble solids (TSS) (48.30°Bx), moisture content (54.62%), protein (7.14 g/100 g), fat (18.4 g/100 g), ash (0.39%), carbohydrates (19.84 g), crude fiber 3.01%, and energy 273.52 kcal/100 g. further the mineral content of included potassium (166.36 mg/100 g), magnesium (177.33 mg/100 g), zinc (1.72 mg/100 g), phosphorus (56.52 mg/100 g), and calcium (61.12 mg/100 g). The traditional bovine milk-based Shrikhand, was vegan found to contain less fat, fiber, and protein content with higher carbohydrate levels, highlighting its potential health benefits and energy value.