Study on the effect of levels of tricalcium citrate tetrahydrate on organoleptic properties of Shrikhand

Abstract

Shrikhand, a traditional Indian fermented dairy dessert, is celebrated for its rich texture, distinct flavor, and nutritional value. With growing consumer interest in nutrient-enriched foods, fortifying shrikhand with calcium has gained significance. This study explores the incorporation of tricalcium citrate tetrahydrate (TCCT), a bioavailable calcium salt, into shrikhand and its impact on organoleptic properties such as flavor, texture, appearance, and overall acceptability. Various levels of TCCT were assessed to identify the optimal fortification level that enhances nutritional content without compromising sensory attributes. Sensory evaluation was conducted using a 9-point hedonic scale, and statistical analysis revealed significant differences in sensory scores at higher fortification levels.The findings highlight that fortifying shrikhand with TCCT up to 200 ppm improves calcium content while maintaining desirable sensory properties. Levels exceeding 200 ppm resulted in unfavorable changes, such as a chalky aftertaste and altered texture. This study underscores the potential of TCCT-fortified shrikhand as a functional food product, meeting a portion of the recommended daily calcium intake while preserving consumer acceptability.