Asian Journal of Dairy and Food Research, volume 28 issue 2 (june 2009) : 115-118

INCORPORATION OF CHAKKA BY PAPAYA PULP IN THE MANUFACTURE OF SHRIKHAND

Navita Nigam, Rashmi Singh, P.K. Upadhayay

Affiliations

¹Department of Food Science & Nutrition, Chandra Shekhar Azad University of Agriculture & Technology, Kanpur-208 002, India.

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Cite article:- Nigam Navita, Singh Rashmi, Upadhayay P.K. (2024). INCORPORATION OF CHAKKA BY PAPAYA PULP IN THE MANUFACTURE OF SHRIKHAND. Asian Journal of Dairy and Food Research. 28(2): 115-118. doi: .

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

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Asian Journal of Dairy and Food Research

INCORPORATION OF CHAKKA BY PAPAYA PULP IN THE MANUFACTURE OF SHRIKHAND

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