Asian Journal of Dairy and Food Research, volume 30 issue 2 (june 2011) : 79- 84


U.B. Landge, B.K. Pawar, D.M. Choudhari
1Department of Animal Science and Dairy Science Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, India.
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Cite article:- Landge U.B., Pawar B.K., Choudhari D.M. (2024). PREPARATION OF SHRIKHAND USING ASHWAGANDHA POWDER AS ADDITIVE. Asian Journal of Dairy and Food Research. 30(2): 79- 84. doi: .
The present investigation was carried out to assess the suitability of adding ashwagandha powder into shrikhand. Ashwagandha powder @ 0.3%, 0.5% and 0.7% with 40% cane sugar (by weight of chakka), was mixed for manufacture of Shrikhand. The samples were stored at 70C and sensory and microbial qualities evaluated at regular interval. Shrikhand prepared by addition of 0.5 % ashwagandha powder (T2) was superior in organoleptic parameter followed by T3 , T1 and To, respectively. The treated product was acceptable up to 52 days of storage under refrigerated temperature.
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