INCORPORATION OF CHAKKA BY PAPAYA PULP IN THE MANUFACTURE OF SHRIKHAND

Article Id: ARCC2227 | Page : 115-118
Citation :- INCORPORATION OF CHAKKA BY PAPAYA PULP IN THE MANUFACTURE OF SHRIKHAND.Asian Journal Of Dairy and Food Research.2009.(28):115-118
Navita Nigam, Rashmi Singh and P.K. Upadhayay
Address : Department of Food Science & Nutrition, Chandra Shekhar Azad University of Agriculture & Technology, Kanpur-208 002, India.

Abstract

Shrikhand was prepared using papaya pulp incorporated in Chakka to increase the nutritional
quality and overall acceptability. Papaya pulp was added at 20 per cent, 40 per cent and 60 per
cent levels. The fat, protein, lactose, sucrose, ash and total solid contents significantly decreased
with increase in the level of papaya pulp. The shrikhand prepared with 20 per cent level of
papaya pulp was found most acceptable. On the basis of sensory evaluation the keeping quality
of shrikhand was found to be 14 days, when stored at the temperature of 50C.

Keywords

Shrikhand Chakka Papaya Sensory quality Chemical composition Storage.

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