Effect of incorporation of sapota pulp and cocoa powder on the physico-chemical and microbiological characteristics of shrikhand

DOI: 10.18805/ajdfr.v36i01.7457    | Article Id: DR-1153 | Page : 34-36
Citation :- Effect of incorporation of sapota pulp and cocoa powder on the physico-chemical and microbiological characteristics of shrikhand .Asian Journal Of Dairy and Food Research.2017.(36):34-36

Shashi Kr. Sharma, Shanta Peter, Alpana Sharma1, Akhilesh Kumar*2 and V.P. Rai3

akhiliivr@gmail.com
Address :

Warner School of Food & Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad-211 007, India.

Submitted Date : 16-08-2016
Accepted Date : 17-02-2017

Abstract

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.

Keywords

Microbiological characteristic Nutritional Physico-chemical Shrikhand.

References

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  3. IS 2802 (1964): Ice-cream FAD 19: Dairy Products and Equipment
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