Study on physicochemical attributes of calcium, Vitamin D3 and lutein incorporated Shrikhand

Abstract

The study aimed to evaluate the physicochemical, sensory, and microbiological attributes of fortified Shrikhand developed by incorporating calcium, vitamin D3, and lutein. Optimized Shrikhand demonstrated significant enhancements in protein, ash, and total solids compared to control samples. Calcium and vitamin D3 recoveries were 84.8% and 39.8%, respectively. The antioxidant activity and carotenoid content were notably higher in fortified samples, indicating enhanced nutritional benefits. Sensory evaluations confirmed the acceptability of fortified Shrikhand without compromising quality attributes. This study underscores the feasibility of value addition to traditional dairy products to address nutritional deficiencies.