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Abstract

Shrikhand, a traditional Indian dessert made from strained yogurt, is known for its creamy texture, sweet taste, and tangy flavor.Enriching Shrikhand with additional protein offers potential health benefits, making it an ideal functional food for those seeking enhanced nutritional value.This study investigates the sensory attributes of protein-enriched Shrikhand, focusing on flavor, texture, appearance, and overall acceptability.A range of sensory evaluation techniques was employed, including a hedonic scale and descriptive analysis.The results suggest that while protein fortification improved the nutritional profile, it also impacted certain sensory characteristics, particularly texture and flavor, depending on the source and amount of protein used.