Studies on Preparation of Shrikhand Blended With Custard Apple Pulp-A New Fermented Milk Product

摘要

Shrikhand was prepared from cow milk chakka with constant level of sugar (40 per cent by weight of chakka) blended with varying levels ( zero(TJ, 1 (TJ,2(TJ,3(TJ,4(TJ and 5 per cent (TJ of custard apple pulp by weight of chakka and efforts were made to produce a novel fermented milk product. Further, efforts were made to standardize the optimum level of custard apple pulp in the preparation of shrikhand and to study it's economics. From this investigation, it was observed that, the fat content, moisture content, total solids content, flavour score, body and texture of shrikhand samples were significantly (P<0.01) affected due to addition of custard apple pulp at different levels. Fat content of shrikhand in treatments T0 was highest (4.99 per cent)and lowest in Ts (3.10 per cent). The mean moisture content in shrikhand samples ranged from 42.33 (in TJto 46.30 (in TJ. The moisture content in Ts (46.30 per cent) was significantly (P<0.01) higher than rest of the treatments. The mean total solids content of shrikhand in Ts was highest (57.67 per cent) and lowest in T0 i.e. control (42.33 per cent). The mean score for flavour of shrikhand in T2 was highest (40.15) and lowest in T3 (35.33) The average score for body and texture of shrikhand prepared under each treatment ranged from 29.45 (TJ to 32.60(TJ. The average score for colour and appearance attributes of shrikhand was highest in T2 (17.97) and lowest in T5 (14.48). The scores for overall acceptability was highest in T2 (88.67) and lowest in Ts(78.30). This superiority was due to addition of 10 percent custard apple pulp to shrikhand in T2. The overall acceptability of shrikhand was significantly (P<0.01) affected due to blending of custard apple pulp. The cost of production of shrikhand waslowest in T5 (Rs. 45.60) and highest in T0(Rs 47.90). The cost of production of plain shrikhand (TJ in control was more than the shrikhand prepared with addition of custard apple pulp. Increased level of custard apple pulp showed slight decrease in costof production of shrikhand. From the present study it can be concluded that, a novel type of shrikhand having acceptable quality can be prepared by addition of 10 percent custard apple pulp to it and it's cost of production can also be reduced further ifthe same is manufactured on large scale.