Effect of different levels of avocado (Persia americana) pulp incorporated in shrikhand

Abstract

The present experiment was conducted at Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur (VNMKV) during 2024-25. The shrikhand was prepared by blending 5, 10 and 15 percent of avocado Pulp. The physico-chemical analysis of developed product with 0, 5, 10 and 15 percent avocado pulp (T1, T2, T3 and T4) showed significant increase in percent fat from (9.43, 10.28, 11.50 and 12.35), Moisture content (43.47, 44.51, 46.19 and 46.88) and ash content (0.80, 0.83, 0.87 and 0.93). The percent protein and Total solid content of shrikhand, decreased significantly from 8.25, 7.84, 7.43 and 7.18 percent and 56.53, 55.49, 53.81 and 53.12 percent, respectively. The percent acidity was decreased significantly from 1.24 to 1.18, 1.07and 0.96 and pH was increased significantly (4.45, 4.53, 4.62and 4.70) due to higher level of addition of avocado pulp in shrikhand.