Effect of incorporation of sapota pulp and cocoa powder on the physico-chemical and microbiological characteristics of shrikhand
Submitted Date : 16-08-2016
Accepted Date : 17-02-2017
The present investigation was made with an attempt to develop shrikhand by partial addition of different level of sapota pulp and cocoa powder and to evaluate its effect on nutritional and microbial quality. The sapota pulp was incorporated at 7,14 and 21 percent levels . The cocoa powder at the rate of 2% was incorporated in all samples including control. Physico-chemical analysis, total solids, acidity, carbohydrate, moisture, fat, protein, ash, antioxidant and TPA, was done for estimating nutritional content safety. The shrikhand with 14% level sapota pulp was found to be highly acceptable. Physico-chemical and nutritional quality has been evaluated.