Asian Journal of Dairy and Food Research, volume 40 issue 1 (march 2021) : 35-39

Textural Characterization of Dietetic Amrakhand Prepared by using Stevia Leaf Extracts Powder

Jairaj C. Tondare, Ashok S. Hembade
1Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded-431 602, Maharashtra, India.
Cite article:- Tondare C. Jairaj, Hembade S. Ashok (2021). Textural Characterization of Dietetic Amrakhand Prepared by using Stevia Leaf Extracts Powder. Asian Journal of Dairy and Food Research. 40(1): 35-39. doi: 10.18805/ajdfr.DR-1593.
Background: The name Amrakhand comes from two words ‘aam’ and ‘shrikhand’ literally meaning mango shrikhand. It is popular mango yoghurt in Maharashtra and Gujarat. Amrakhand contains high sugar content, but in the context of health consciousness refined carbohydrate is necessary to curb in the diet of both insulin and non-insulin dependent diabetic patient. Hence dietetic Amrakhand was prepared using stevia to study its effect and suitability as a natural sweetener.
Methods: Amrakhand prepared using different proportions of sucrose and powdered stevia leaf extract. The proportions used are 30:70 (T1), 25:75 (T2), 20: 80 (T3), 15:85 (T4), 10:90 (T5) with control sample 100:0 (T0). Textural properties of dietetic Amrakhand such as hardness, consistency, index of viscosity and cohesiveness were evaluated by using a texture analyzer (TA-XT2I, Stable Micro System, UK).
Result: Textural parameters reveals that effect of increasing the concentration level of powdered stevia leaf extract, decreases the hardness, consistency, cohesiveness and index of viscosity values of the product. Whereas good sensory results were found at 70% (T1) of sucrose replacement by stevia leaf extract in dietetic Amrakhand. Hence, present paper focused on evaluation of textural characterization of dietetic Amrakhand prepared by using Stevia leaf extracts powder.
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