Current IssueSpecial IssueEditorial BoardOnline First ArticlesArchive
Current IssueSpecial IssueEditorial BoardOnline First ArticlesArchive

Full Research Article

Development and Quality Assessment of Plant based Probiotic Shrikhand as a Dairy Alternative

A
Amol Prakashrao Dukare1,*
0009-0008-5194-4374
V
Vijaya S. Pawar1
0009-0005-3264-7647
R
Rajesh Baliram Kshirsagar1
0009-0001-2415-574X
K
Kunal Machindra Naik2
0009-0003-5981-2011
A
Ashwini Mugale3
0009-0001-3998-2916
K
Kishor Kashinatrao Anerao1
0009-0006-2909-6271
S
Sachin Arun Giri1
0009-0004-4766-8611
1College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
2Department of Horticulture, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
3Department of Dairy and Food Technology, Parul Institute of Technology, Parul University, Vadodara-391 760, Gujarat, India.

ABSTRACT

Background: The growing demand for plant-based functional foods due to lactose intolerance, health consciousness and ethical concerns is accelerating the development of dairy-free fermented foods. This study aimed to develop probiotic vegan shrikhand using soy milk, coconut milk, pulp and jaggery as a nutritional replacement for regular milk shrikhand. Soy milk and coconut milk were used for their nutritional and functional properties, while mango and papaya pulps improved taste, color and overall acceptability.

Methods: Probiotic vegan shrikhand was prepared by mixing coconut milk with different proportions of soy milk (40%, 30%, 20%, 10%), jaggery and pulp. The formulation were named T1, T2, T3 and T4. The milk preparation was pasteurized, inoculated with probiotic cultures (Lactobacillus casei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus lactis and Streptococcus  thermophilus) and incubated to form curds. The resulting curd was strained to prepare chakka, followed by addition of jaggery and pulp to produce probiotic vegan shrikhand. Sensory evaluation, viscosity measurements, color measurements and texture profile analysis were performed to determine the quality of the products.

Result: Among all formulations, the T3 sample had the highest overall acceptability score (8.25) compared to the control sample (7.25), indicating better consumer preference. Probiotic vegan shrikand also showed slightly higher viscosity (234±1.63 cP) than the control (230±1.12 cP). Color analysis revealed increased redness and yellow color due to pulp and jaggery incorporation. Texture profile analysis showed that the optimized probiotic vegan shrikhand had improved hardness, cohesion and elasticity. This study concludes that probiotic vegan shrikhand prepared from soy milk, coconut milk and fruit pulp acts as a nutritious, functional and delicious dairy-free dessert with enhanced sensory and textural properties.

INTRODUCTION

The growing interest in health, sustainability and animal-free food choices has accelerated the development of plant-based dairy alternatives. Plant-based milks derived from legumes, cereals, nuts and oilseeds are increasingly used as substitutes for bovine milk and as bases for dairy-like products. Soy and coconut are among the commonly investigated plant sources, offering complementary nutritional and functional characteristics for product development (Boeck et al., 2021; Challa et al., 2025). However, differences in plant composition can affect the nutritional, physicochemical and sensory properties of the resulting products, making appropriate ingredient selection and formulation essential (Montemurro et al., 2021; Ueda et al., 2025). Recent studies have therefore focused on developing and optimizing plant-based fermented products with improved consumer acceptability and functional quality.
       
Shrikhand is a traditional Indian fermented dairy dessert prepared from strained fermented curd (chakka) and commonly blended with sweeteners, fruits and flavouring ingredients. Its characteristic semi-solid consistency, sweet-sour taste and creamy mouthfeel have made it an important value-added fermented product. The incorporation of fruit ingredients and probiotic cultures has been investigated to enhance the functional and sensory attributes of shrikhand (Sivasankari et al., 2017; Dhanmeher et al., 2022). However, conventional shrikhand is dairy-based, creating an opportunity to develop a plant-based version using suitable non-dairy matrices. Recent studies on fermented plant-based products demonstrate that lactic acid fermentation can support the development of acceptable probiotic foods while influencing their physicochemical, rheological and sensory characteristics (Montemurro et al., 2021; Challa et al., 2025).
       
Despite the growing development of plant-based fermented foods, achieving desirable quality comparable to conventional dairy products remains a technological challenge. Differences in the composition and functional properties of plant matrices can influence viscosity, texture, mouthfeel, colour and overall sensory acceptability. Sensory attributes, particularly flavour, texture and mouthfeel, are critical determinants of consumer acceptance of plant-based milk alternatives, making their optimization important during product development (Anerao et al., 2025). Therefore, appropriate formulation and processing are essential for obtaining desirable structural and sensory characteristics in fermented plant-based products (Montemurro et al., 2021; Ueda et al., 2025). Recent studies have also demonstrated that formulation and fermentation conditions can significantly influence the physicochemical and sensory characteristics of plant-based fermented products (Challa et al., 2025; Mehta et al., 2023). However, limited research is available on the systematic quality optimization of dairy-free probiotic shrikhand.
       
Therefore, the present study was undertaken to develop and quality-assess a probiotic vegan shrikhand using soy milk and coconut milk as dairy alternatives, with mango and papaya pulp and jaggery incorporated to obtain desirable sensory characteristics. Different proportions of soy and coconut milk and fruit pulp were evaluated and the developed formulations were assessed for sensory acceptability, physicochemical characteristics, viscosity, colour and texture profile. Particular emphasis was given to identifying an optimized formulation that could provide desirable sensory and structural characteristics while retaining the concept of a traditional shrikhand in a completely dairy-free format. The study thus contributes to the further development and quality optimization of probiotic vegan shrikhand as a value-added plant-based fermented dessert.

MATERIALS AND METHODS

The present investigation “Development and Quality Assessment of Plant Based Probiotic Shrikhand as a Dairy Alternative” was carried out in College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani during academic year 2023-24. The materials used and methods adopted for present investigations are presented under suitable headings.
 
Materials
 
Raw material
 
Soybean (Var. MAUS 71), coconut and fruit were obtained from local area of Parbhani region. powdered jaggery was procured from food grade shop at Parbhani. The procured raw material was cleaned, extraneous material was removed and further used for extraction of soymilk and coconut respectively.
 
Processing equipments
 
Processing equipment is any machinery used to raise the value of a raw material or finished goods by physical or chemical techniques. The equipments used are Mixer Grinder, weighing scale, digital thermometer, Muslin cloth, spoons, vessels and refrigerator.
 
Preparation of coconut milk
 
Coconut milk process described by Ladokun and Oni (2014). To prepare coconut milk, the nuts were removed by breaking the shells with a dull knife. After the brown peel was removed using a knife, the average weight of the nuts was 293g. After mixing 300ml of warm water with 100 g of coconut nuts, the mixture was permitted to stand for 15 minutes. The resultant milk was finally refrigerated after the extract was run through a 0.18 mm filter and the residue was discarded.
 
Preparation of soymilk
 
Soybean (Var. MAUS 71) was used for this experiment. Ten kilograms of whole soybeans were taken and soaked in water (1:3) at room temperature 20±5°C for 10 hours in normal water. After that, the beans were pressed to remove the husks by washing with water. The beans were ground in a blender for different time intervals. The ratio of beans to water was 1:5 (w/v) (Panchal et al., 2014). The obtained suspension was filtered. Then the suspension was sent to a pasteurization unit. The temperature of the walls was more than 100°C and the temperature inside was 100°C. The liquid was kept for 20 minutes in the pasteurization chamber (Chan, 2023; Saini and Morya, 2021; Giri and Mangaraj, 2012). The hot suspension was then drained through the outlet and cooled to form soymilk.
 
Preparations of probiotic vegan shrikhand
 
Probiotic vegan shrikhand was made using coconut milk mixed with varying ratios of soymilk (40%, 30%, 20% and 10%), jaggery (40%), along with mango and papaya pulp (5%, 10%, 15% and 20%) Data show in Table 1.1, Table 1.2 and Fig 1. The specimens were labeled as T1, T2, T3 and T4, respectively. For all samples, the milk blend was heated to 80-90°C for 5-6 minutes and subsequently cooled to 40-45°C. A probiotic starter culture with strains of Lactobacillus casei, Lactobacillus plantarum and curd culture organisms (Lactobacillus acidophilus, Lactobacillus lactis and Streptococcus thermophilus) was incorporated. The blend was inoculated with curd and bacterial cultures in a 1:1:1 ratio and incubated at 30-32°C for 10-12 hours. Following coagulation, the curd was wrapped in muslin cloth and suspended to fully drain the whey, leading to chakka creation. The chakka was measured and jaggery along with fruit pulp was included based on the formulations of samples T1, T2, T3 and T4. The blend was then thoroughly mixed and whipped to achieve a smooth texture. Polystyrene cups were sanitized and cleaned prior to being filled with the prepared shrikhand. The completed product was packaged and stored at 5°C until needed.

Fig 1: Flow diagram for the preparation of probiotic vegan Shrikhand.



Table 1.1: Standardization of coconut milk and soymilk based probiotic chakka.



Table 1.2: Standardization and formulations of probiotic vegan shrikhand.


 
Treatment details
 
T0= 65% chakka for (100% buffalo milk) + sugar.
T1= 55% chakka prepared from (60% coconut milk and 40% soymilk) + 5% fruit pulp (papaya and mango in a 1:1 ratio, w/w of chakka) + 40% jaggery powder (w/w of chakka).
T2= 50% chakka prepared from (70% coconut milk and 30% soymilk) + 10% fruit pulp (papaya and mango in a 1:1 ratio, w/w of chakka) + 40% jaggery powder (w/w of chakka).
T3= 45% chakka prepared from (80% coconut milk and 20% soymilk) + 15% fruit pulp (papaya and mango in a 1:1 ratio, w/w of chakka) + 40% jaggery powder (w/w of chakka).
T3= 40% chakka prepared from (90% coconut milk and 10% soymilk) + 20% fruit pulp (papaya and mango in a 1:1 ratio, w/w of chakka) + 40% jaggery powder (w/w of chakka).
 
Organoleptic evaluation
 
Probiotic vegan Shrikhand, freshly  made,  was  assessed  for sensory  attributes  including colour,  taste, texture, flavour, mouthfeel, chewiness and overall acceptability at room temperature in the sensory evaluation lab. The assessment was carried out by a group of 15 semi-trained evaluators, including postgraduate students and faculty members from the College of Food  Technology at Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani. The samples were assessed using a 9-point hedonic scale featuring  descriptive labels  that ranged from 9 (“like extremely”) to 1 (“dislike extremely”). The scale utilized was as such: like extremely = 9, like very much = 8, like moderately = 7, like slightly = 6, neither like nor dislike = 5, dislike slightly = 4, dislike moderately = 3, dislike very much = 2 and dislike extremely = 1.
 
Textural analysis
 
The TA-XT plus Texture Analyzer from Stable Micro Systems was employed for the texture profile analysis (TPA) of probiotic shrikhand made by various vendors and a laboratory sample. A cylindrical probe P75R with speeds of 5mm/sec before and after the test; and 50% compression was utilized for TPA analysis. TPA is a “two-bite” evaluation that consists of the initial and subsequent compression cycles. The initial and subsequent compression cycles show the force versus time information during the first and second compressions of the product by the instrument probe.
 
Color analysis
 
The colour attributes (L*, a* and b*) of the samples were assessed using a Hunterlab colorimeter. The composition of the products was assessed using the standard methods established by the Association of Official Analytical Chemists (AOAC). The methods described by Gharezi et al., (2012).
 
Viscosity measurements
 
Viscosity measurements were conducted using a Brookfield DV-E Viscometer and Spindle No 64, with all samples tested at 10 rpm. Results were noted in centipoise (cP) following 0.5 minutes of shear force. The viscosity of Shrikhand was examined at regular intervals.
 
Statistical analysis
 
The data obtained from different treatments were subjected to analysis of variance using a Completely Randomized Design (CRD) as described by Panse and Sukhatme (1954). The significance of the treatment effects was tested at the 5% level of significance (P≤0.05). The Standard Error (S.E.) and Critical Difference (C.D.) at the 5% level were calculated and reported wherever applicable.

RESULTS AND DISCUSSION

Sensory evaluation of probiotic vegan Shrikhand
 
The sensory evaluation of probiotic vegan shrikhand, was presented in (Table 2), provides valuable insights into the sensory attributes of control sample and different formulations of vegan probiotic shrikhand prepared from soya and coconut milk blending of fruit pulps (Mango and papaya). The sensory attributes, including color, texture, flavor, taste and overall acceptability, were evaluated for each shrikhand sample.

Table 2: Sensory evaluation of probiotic vegan Shrikhand.


       
The control sample, prepared from buffalo milk, received moderate to high scores across all sensory attributes, with an overall acceptability score of 7.25. In comparison, the probiotic vegan shrikhand samples (T1, T2, T3 and T4) exhibited improvements in sensory attributes, particularly in color, texture, flavorand taste. These samples received higher scores, with T3 scored the highest overall acceptability, indicating a preference for the probiotic vegan variations over the control sample. The observed improvements in sensory attributes of probiotic vegan shrikhand can be attributed to several factors. The use of soya and coconut milk as alternatives to buffalo milk may have contributed to the enhanced sensory characteristics, such as color, texture, flavorand taste. Additionally, the blending of fruit pulps (mango and papaya) could have imparted desirable sensory attributes, such as natural sweetness, aromaand fruit flavor, further enhancing the overall acceptability of the probiotic vegan shrikhand samples. A study by Smith et al., (2020) investigated the sensory attributes of plant-based dairy alternatives, demonstrating similar improvements in color, texture, flavorand overall acceptability compared to traditional dairy products. Furthermore, Patel and Gupta (2019) conducted a study on the sensory evaluation of fruit-infused dairy products, emphasizing the positive impact of fruit inclusion on sensory preferences.
       
The T3 sample was prepared for (80% coconut milk + 20% soymilk) was selected as the optimized treatment based on its flavour and test. It achieved the highest sensory acceptability while maintaining desirable physicochemical properties, improved nutritional quality and satisfactory probiotic viability. Therefore, T3 was considered the most suitable formulation for the preparation of probiotic vegan shrikhand.
 
Physicochemical characteristics of control sample and probiotic vegan Shrikhand
 
Physicochemical characteristics of probiotic Shrikhand analysed in the biochemical, nutritional value and sensory attributes of vegan Shrikhand. The probiotic vegan Shrikhand was analyzed for pH, TSS, acidity, moisture, carbohydrates, protein, fat, ash and crude fiber, with the findings shown in Table 3.

Table 3: Physicochemical characteristics of control sample and probiotic vegan Shrikhand.


 
Shrikhand
 
Significant differences were been observed for in protein, crude fiber, fat, moisture, pH, TSS and acidity when comparing the selected sample (T3) with the control sample (T0). The pH of selected sample T3 (4.1) was notably lower compared to the control T0 (4.5). TSS reduced from 55.60°Brix in the control to 49.40°Brix in selected sample T3, primarily because of the substitution of sugar with jaggery powder. In the same way, acidity wlas notably reduced in selected sample T3 (0.96%) compared to the control sample (1.13%), which could be linked to the reduced acidity of coconut milk relative to dairy milk. The moisture level of selected sample T3 (55.96%) was notably greater than the control sample (50.41%), probably because of the addition of fruit pulp. The fat content increases to selected sample 17.69%, whereas the carbohydrate content decreases to 18.08% in the probiotic vegan shrikhand compared to the control sample. Similar effects of fruit incorporation on the physicochemical and sensory characteristics of shrikhand have been reported by Suryawanshi et al. (2022), who observed significant changes in product quality following incorporation of papaya pulp and prebiotics.
 
Viscosity of probiotic vegan Shrikhand
 
The table presents the viscosity measurements of the control shrikhand (T0) and the probiotic vegan shrikhand (T3) was presented in Table 4. The viscosity of the probiotic vegan shrikhand is slightly higher than that of the control shrikhand, with values of 234±1.63 cP and 230±1.12 cP respectively.

Table 4: Viscosity of probiotic vegan Shrikhand.


       
The small increase in viscosity in the probiotic vegan shrikhand indicates a potential impact of the probiotic culture on the texture and consistency of the product. This change in viscosity could be attributed to the fermentation process initiated by the probiotic culture, leading to alterations in the structural components of the shrikhand. Increase in viscosity of control sample was been attribute to addition of fruit pulps, jaggery which ultimately raised the total solid content leading to increase in the viscosity of vegan shrikhand. The observed variation in viscosity was attributed to differences in total solids, protein-polysaccharide interactions and the development of the fermented product matrix, as changes in extract composition and soluble solids can modify gel strength and apparent viscosity. Similar formulation-dependent variation in viscosity was reported in fermented products, where interactions among extract solids, soluble fibres and the protein network influenced the final viscosity (Isty et al., 2023).
 
Colour measurement of probiotic vegan Shrikhand
 
Color attributes of vegan shrikhand indirectly signifies the freshness, sensory appeal, shelf stability, asthetic appeal and marketability of finished product and therefore determination of color attributed particularly L, a, b, c and hue angle values are vital approach in determining the quality of prepared vegan shrikhand. Obtained results of color analysis are summarized in (Table 5).

Table 5: Colour measurement of probiotic vegan Shrikhand.


       
L* value signify the degree of blackness to whiteness where o is for black and 100 is for complete white. L* value of selected sample was 46.79, however the control sample had high L* value of 83.27 which denotes the degree of whiteness was more in control samples compared to that of selected one. This decrease in L* value of selected sample was attributed due to the addition of fruit pulps, jaggery powder whereas control sample of shrikhand prepared with bovine milk. Positive values of a coordinate of color values signifies the degree of redness. a* value of control sample was 0.93, whereas selected sample had 12.08. b* value denotes the degree of blueness and yellowness. b* value of control sample was 12.90, whereas selected sample had 36.34 denoting the increased b* value of selected samples. This increased b* value of control sample was attributed to the added fruit pulps which had significant effects on b*value. C coordinate CIE system demonstrated the intensity or purity and known to be as chroma. Higher C value was observed for selected sample 33.08 compared to control sample 12.91. Marked increase in C value of prepared probiotic shrikhand was attributed to the added fruit pulps and jaggery powder. Hue angle was noted to inversely proportional to the chroma values as hue angle of selected sample 71.66 while control sample had 94.17.  Anarthe et al., (2026) studied the effect of pomegranate peel powder incorporation on the colour characteristics of shrikhand and reported changes in L*, a* and b* values with increasing levels of incorporation, which were attributed to the pigments and polyphenolic constituents contributed by the added pomegranate peel powder. Similar changes in colour parameters in the present study may be associated with the natural pigments and colour compounds contributed by the incorporated fruit and plant ingredients and their concentration in the product matrix.
 
Texture profile analysis of probiotic vegan shrikhand
 
Organoleptically most accepted vegan probiotic shrikhand and control sample were been assessed for various textural attributes and obtained results of analysis are tabulated in (Table 6).

Table 6: Texture profile analysis of probiotic vegan shrikhand.


       
Hardness of optimized product noted to be increased in vegan shrikhand by 65.92 N whereas that of control sample was 52.61 N. Rise in hardness of optimized product was attributed to the addition of fruit pulps and other constituents having a different biochemical composition affecting the hardness of product. Added fruit pulps has a pectin water binding capacity causing swelling and rise inconsistency of product (Singh et al., 2022). Arun et al., (2018) found that TPA of low-calorie Shrikhand prepared by using stevia leaf powder showed hardness value decreases with decrease in amount of sugar. Mehrotra et al. (2014) also reported higher hardness and consistency values of yogurt with increased fat content. Cohesiveness of prepared products was also reported to be increased compared to that of control sample. Springiness, which measures how quickly the shrikhand returns to its original shape after deformation, was slightly higher in the probiotic vegan shrikhand (T3) which was (1.038) compared to the control having a (1.022). Gumminess, a combination of hardness, cohesivenessand springiness, was lower in the probiotic vegan shrikhand (T3) compared to the control. These results suggest that the probiotic vegan shrikhand (T3) has a firmer texture with slightly different cohesiveness, adhesiveness, springinessand gumminess compared to the control shrikhand (T0). The variation in textural parameters were associated with differences in matrix composition and the extent of structural development during fermentation, as plant-derived solids and hydrocolloid-like components can influence the strength and cohesiveness of the product matrix. Similar formulation-dependent changes in textural characteristics have been reported in fermented yoghurt systems, demonstrating the influence of plant-based ingredient incorporation on hardness and related texture attributes (Mariam and Kumari, 2024).

CONCLUSION

The developed a probiotic vegan shrikhand using soymilk, coconut milk, fruit pulp, jaggery and probiotic cultures as a nutritious alternative to traditional dairy shrikhand. Among the formulations, T3 showed the highest overall acceptability due to its superior sensory quality and desirable physicochemical properties. The results indicate that probiotic vegan shrikhand has good consumer acceptance and strong potential as a functional plant-based dessert for vegans and lactose-intolerant consumers.

ACKNOWLEDGEMENT

I sincerely thank the College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, for providing the facilities to carry out this research. I am deeply grateful to my guide, faculty members of the Department of Food Technology and laboratory staff for their valuable guidance, support and assistance throughout the study. I also thank my friends and fellow postgraduate students for their cooperation during the research work. Finally, I express my heartfelt gratitude to my family for their constant encouragement, moral support and motivation throughout my academic journey.
 
Disclaimer
 
The views and conclusions expressed in this study are solely those of the author and do not necessarily reflect the official policies or positions of the affiliated institutions. The author is responsible for the accuracy and completeness of the information provided but does not accept any liability for any direct or indirect losses resulting from the use of the information.
 
Informed consent
 
Not applicable.

CONFLICT OF INTEREST

The author declares that there is no conflict of interest regarding the publication of this research. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.
 

REFERENCES


  1. Anarthe, N.K., Londhe, G.K., Narwade, S.G., Khandagale, S.G., Waghmare, S.S. and Ingale, R.R. (2026). Effect of pomegranate peel powder (PPP) on the organoleptic and color parameters of functional Shrikhand. Asian Journal of Dairy and Food Research. 1-7. doi: 10.18805/ajdfr.DR-2408.

  2. Anerao, K.K., Sadawarte, S.K., Deshpande, H.W., Desai, G.B., Gangakhedkar, P.S., Kavitha, C. and Giri, S.A. (2025). Plant based milk (millet milk) as a vegan alternative to bovine milk: A comprehensive review. Asian Journal of Dairy and Food Research. 45(1): 1-11. doi: 10.18805/ajdfr.DR-2407.

  3. Arun, G., Raziuddin, M., Zanjad, P.N. and Katekhaye, A. (2018). Studies on sensory, textural profile and chemical quality of buffalo milk shrikhandwadi. International Journal of Livestock Research. 9(2): 175-182.

  4. Boeck, T., Sahin, A.W., Zannini, E. and Arendt, E.K. (2021). Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Comprehensive Reviews in Food Science and Food Safety. 20(4): 3858-3880. https://doi.org/10.1111/1541-4337.12778.

  5. Challa, M., Kuna, A., Kata, L. and Das, D. (2025). Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical and sensory parameters. International Journal of Food Science and Technology. 60(1): vvae028.  https://doi.org/10.1093/ijfood/vvae028. 

  6. Chen, L. (2023). Beverages and Health. In: Encyclopedia of Human Nutrition. (4th ed.), Elsevier. 2: 276-284. https://doi.org/10.1016/B978-0-12-821848-8.00113-X.

  7. Chan, Y.H. (2023). Thermal pasteurization kinetics and quality attributes of plant-based milk alternatives. Journal of Food Process Engineering. 46(8): e14321.

  8. Challa, M., Kuna, A., Kata, L. and Das, D. (2025). Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical and sensory parameters. International Journal of Food Science and Technology. 60(1): vvae028.  https://doi.org/10.1093/ijfood/vvae028.

  9. Dhanmeher, B.P., Bodhankar, H. and Todkar, A. (2022). Development and quality assessment of probiotic shrikhand incorporated with kiwi (Actinidia deliciosa) fruit pulp. International Journal of Advanced Research in Science, Communication and Technology. 2(2): 226-233. https://doi.org/10.48175/IJARSCT-2845. 

  10. Gharezi, M., Joshi, N. and Sadeghian, E. (2012). Effect of postharvest treatment on stored cherry tomatoes. Journal of Nutrition and Food Science. 2(8): 1-10.

  11. Isty, G.M.N., Setyawardani, T. and Sumarmono, J. (2023). Karakteristik fisik dan sensori kefir susu sapi yang diperkaya dengan ekstrak beras hitam. Jurnal Triton. 14(2): 573-582.

  12. Ladokun, O. and Oni, S. (2014). Fermented milk products from different milk types. Food and Nutrition Sciences. 5: 1228-1233.

  13. Mariam, S. and Kumari, V. (2024). Functional and textural characterisation of flavoured yogurt supplemented with millet milk extracted from Paspalum scrobiculatum (Kodo millet). Asian Journal of Dairy and Food Research. doi: 10.18805/ajdfr.DR-2129.

  14. Mehrotra R, Singh D. and Tiwari A. (2014). Physicochemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder. Innovare Journal of Food Science. 2(1): 26-28.

  15. Mehta, A., Kumar, L., Serventi, L., Schlich, P., and Torrico, D. D. (2023). Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study. Food Research International. 171: 113058. https://doi.org/ 10.1016/j.foodres.2023.113058.

  16. Montemurro, M., Pontonio, E., Coda, R. and Rizzello, C.G. (2021). Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges. Foods. 10(2): 316. https://doi.org/10.3390/foods10020316.

  17. Panse, V.G. and Sukhatme, P.V. (1954). Statistical Methods for Agricultural Workers (4th ed.). Indian Council of Agricultural Research.

  18. Panchal, I., Sharma, D.K. and Nagajjanavar, K. (2014). Optimization of process parameters in soymilk for maximum production and quality by manufacturing unit. Annals of Agri-Bio Research. 19(2): 304-307.

  19. Patel, S. and Gupta, A. (2019). Sensory evaluation of fruit-infused dairy products. Food Science Research. 6(4): 210-225.

  20. Singh, U.P., Rai, D.C., Rathaur, A. and Patel, V. (2022). Development of functional shrikhand incorporated with flaxseed (Linum usitatissimum L.) oil microcapsules. Annals of Phytomedicine. 11(1): 745-750.

  21. Saini, A. and Morya, S. (2021). A review-based study on soymilk: Focuses on production technology, prospects and progress scenario in last decade. The Pharma Innovation Journal. 10(5): 486-494. https://doi.org/10.22271/tpi.2021.v10.i5g.6254.

  22. Giri, S.K. and Mangaraj, S. (2012). Processing influences on composition and quality attributes of soymilk and its powder. Food Engineering Reviews. 4(3): 149-164.

  23. Sivasankari, R., Hemalatha, G., Kanchana, S. and Umamaheswari, T. (2017). Standardization and evaluation of probiotic shrikhand. International Journal of Current Microbiology and Applied Sciences. 6(11): 41-47. https://doi.org/10.20546/ijcmas.2017.611.005. 

  24. Smith, J. anderson, L. and Garcia, M. (2020). Sensory attributes of plant-based dairy alternatives. Journal of Food Science. 17(2):  89-102.

  25. Suryawanshi, N.A., Patil, Y.N., Ramod, S.S. and Terde, S.H. (2022). Effect of prebiotics on physico-chemical and sensory properties of synbiotic shrikhand blended with papaya pulp. Asian Journal of Dairy and Food Research. 41(2): 178-182. doi: 10.18805/ajdfr.DR-1746.

  26. Ueda, J.M., Fernández-Ruiz, V., Morales, P., Ferreira, A., Heleno, S.A. and Carocho, M. (2025). An update on fermented plant-based dairy alternatives: Advances towards consumer acceptability and modern diets. Food Research International. 221: 117504. https://doi.org/10.1016/j.foodres.2025.117504.
Published In
Asian Journal of Dairy and Food Research
Article Metrics
Metrics Icon
31
Views
0
Citations
Reviewed By
Share Article
Download Article
In this Article
    Contact us
    Follow us

    Full Research Article

    Development and Quality Assessment of Plant based Probiotic Shrikhand as a Dairy Alternative

    A
    Amol Prakashrao Dukare1,*
    0009-0008-5194-4374
    V
    Vijaya S. Pawar1
    0009-0005-3264-7647
    R
    Rajesh Baliram Kshirsagar1
    0009-0001-2415-574X
    K
    Kunal Machindra Naik2
    0009-0003-5981-2011
    A
    Ashwini Mugale3
    0009-0001-3998-2916
    K
    Kishor Kashinatrao Anerao1
    0009-0006-2909-6271
    S
    Sachin Arun Giri1
    0009-0004-4766-8611
    1College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
    2Department of Horticulture, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
    3Department of Dairy and Food Technology, Parul Institute of Technology, Parul University, Vadodara-391 760, Gujarat, India.

    ABSTRACT

    Background: The growing demand for plant-based functional foods due to lactose intolerance, health consciousness and ethical concerns is accelerating the development of dairy-free fermented foods. This study aimed to develop probiotic vegan shrikhand using soy milk, coconut milk, pulp and jaggery as a nutritional replacement for regular milk shrikhand. Soy milk and coconut milk were used for their nutritional and functional properties, while mango and papaya pulps improved taste, color and overall acceptability.

    Methods: Probiotic vegan shrikhand was prepared by mixing coconut milk with different proportions of soy milk (40%, 30%, 20%, 10%), jaggery and pulp. The formulation were named T1, T2, T3 and T4. The milk preparation was pasteurized, inoculated with probiotic cultures (Lactobacillus casei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus lactis and Streptococcus  thermophilus) and incubated to form curds. The resulting curd was strained to prepare chakka, followed by addition of jaggery and pulp to produce probiotic vegan shrikhand. Sensory evaluation, viscosity measurements, color measurements and texture profile analysis were performed to determine the quality of the products.

    Result: Among all formulations, the T3 sample had the highest overall acceptability score (8.25) compared to the control sample (7.25), indicating better consumer preference. Probiotic vegan shrikand also showed slightly higher viscosity (234±1.63 cP) than the control (230±1.12 cP). Color analysis revealed increased redness and yellow color due to pulp and jaggery incorporation. Texture profile analysis showed that the optimized probiotic vegan shrikhand had improved hardness, cohesion and elasticity. This study concludes that probiotic vegan shrikhand prepared from soy milk, coconut milk and fruit pulp acts as a nutritious, functional and delicious dairy-free dessert with enhanced sensory and textural properties.

    INTRODUCTION

    The growing interest in health, sustainability and animal-free food choices has accelerated the development of plant-based dairy alternatives. Plant-based milks derived from legumes, cereals, nuts and oilseeds are increasingly used as substitutes for bovine milk and as bases for dairy-like products. Soy and coconut are among the commonly investigated plant sources, offering complementary nutritional and functional characteristics for product development (Boeck et al., 2021; Challa et al., 2025). However, differences in plant composition can affect the nutritional, physicochemical and sensory properties of the resulting products, making appropriate ingredient selection and formulation essential (Montemurro et al., 2021; Ueda et al., 2025). Recent studies have therefore focused on developing and optimizing plant-based fermented products with improved consumer acceptability and functional quality.
           
    Shrikhand is a traditional Indian fermented dairy dessert prepared from strained fermented curd (chakka) and commonly blended with sweeteners, fruits and flavouring ingredients. Its characteristic semi-solid consistency, sweet-sour taste and creamy mouthfeel have made it an important value-added fermented product. The incorporation of fruit ingredients and probiotic cultures has been investigated to enhance the functional and sensory attributes of shrikhand (Sivasankari et al., 2017; Dhanmeher et al., 2022). However, conventional shrikhand is dairy-based, creating an opportunity to develop a plant-based version using suitable non-dairy matrices. Recent studies on fermented plant-based products demonstrate that lactic acid fermentation can support the development of acceptable probiotic foods while influencing their physicochemical, rheological and sensory characteristics (Montemurro et al., 2021; Challa et al., 2025).
           
    Despite the growing development of plant-based fermented foods, achieving desirable quality comparable to conventional dairy products remains a technological challenge. Differences in the composition and functional properties of plant matrices can influence viscosity, texture, mouthfeel, colour and overall sensory acceptability. Sensory attributes, particularly flavour, texture and mouthfeel, are critical determinants of consumer acceptance of plant-based milk alternatives, making their optimization important during product development (Anerao et al., 2025). Therefore, appropriate formulation and processing are essential for obtaining desirable structural and sensory characteristics in fermented plant-based products (Montemurro et al., 2021; Ueda et al., 2025). Recent studies have also demonstrated that formulation and fermentation conditions can significantly influence the physicochemical and sensory characteristics of plant-based fermented products (Challa et al., 2025; Mehta et al., 2023). However, limited research is available on the systematic quality optimization of dairy-free probiotic shrikhand.
           
    Therefore, the present study was undertaken to develop and quality-assess a probiotic vegan shrikhand using soy milk and coconut milk as dairy alternatives, with mango and papaya pulp and jaggery incorporated to obtain desirable sensory characteristics. Different proportions of soy and coconut milk and fruit pulp were evaluated and the developed formulations were assessed for sensory acceptability, physicochemical characteristics, viscosity, colour and texture profile. Particular emphasis was given to identifying an optimized formulation that could provide desirable sensory and structural characteristics while retaining the concept of a traditional shrikhand in a completely dairy-free format. The study thus contributes to the further development and quality optimization of probiotic vegan shrikhand as a value-added plant-based fermented dessert.

    MATERIALS AND METHODS

    The present investigation “Development and Quality Assessment of Plant Based Probiotic Shrikhand as a Dairy Alternative” was carried out in College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani during academic year 2023-24. The materials used and methods adopted for present investigations are presented under suitable headings.
     
    Materials
     
    Raw material
     
    Soybean (Var. MAUS 71), coconut and fruit were obtained from local area of Parbhani region. powdered jaggery was procured from food grade shop at Parbhani. The procured raw material was cleaned, extraneous material was removed and further used for extraction of soymilk and coconut respectively.
     
    Processing equipments
     
    Processing equipment is any machinery used to raise the value of a raw material or finished goods by physical or chemical techniques. The equipments used are Mixer Grinder, weighing scale, digital thermometer, Muslin cloth, spoons, vessels and refrigerator.
     
    Preparation of coconut milk
     
    Coconut milk process described by Ladokun and Oni (2014). To prepare coconut milk, the nuts were removed by breaking the shells with a dull knife. After the brown peel was removed using a knife, the average weight of the nuts was 293g. After mixing 300ml of warm water with 100 g of coconut nuts, the mixture was permitted to stand for 15 minutes. The resultant milk was finally refrigerated after the extract was run through a 0.18 mm filter and the residue was discarded.
     
    Preparation of soymilk
     
    Soybean (Var. MAUS 71) was used for this experiment. Ten kilograms of whole soybeans were taken and soaked in water (1:3) at room temperature 20±5°C for 10 hours in normal water. After that, the beans were pressed to remove the husks by washing with water. The beans were ground in a blender for different time intervals. The ratio of beans to water was 1:5 (w/v) (Panchal et al., 2014). The obtained suspension was filtered. Then the suspension was sent to a pasteurization unit. The temperature of the walls was more than 100°C and the temperature inside was 100°C. The liquid was kept for 20 minutes in the pasteurization chamber (Chan, 2023; Saini and Morya, 2021; Giri and Mangaraj, 2012). The hot suspension was then drained through the outlet and cooled to form soymilk.
     
    Preparations of probiotic vegan shrikhand
     
    Probiotic vegan shrikhand was made using coconut milk mixed with varying ratios of soymilk (40%, 30%, 20% and 10%), jaggery (40%), along with mango and papaya pulp (5%, 10%, 15% and 20%) Data show in Table 1.1, Table 1.2 and Fig 1. The specimens were labeled as T1, T2, T3 and T4, respectively. For all samples, the milk blend was heated to 80-90°C for 5-6 minutes and subsequently cooled to 40-45°C. A probiotic starter culture with strains of Lactobacillus casei, Lactobacillus plantarum and curd culture organisms (Lactobacillus acidophilus, Lactobacillus lactis and Streptococcus thermophilus) was incorporated. The blend was inoculated with curd and bacterial cultures in a 1:1:1 ratio and incubated at 30-32°C for 10-12 hours. Following coagulation, the curd was wrapped in muslin cloth and suspended to fully drain the whey, leading to chakka creation. The chakka was measured and jaggery along with fruit pulp was included based on the formulations of samples T1, T2, T3 and T4. The blend was then thoroughly mixed and whipped to achieve a smooth texture. Polystyrene cups were sanitized and cleaned prior to being filled with the prepared shrikhand. The completed product was packaged and stored at 5°C until needed.

    Fig 1: Flow diagram for the preparation of probiotic vegan Shrikhand.



    Table 1.1: Standardization of coconut milk and soymilk based probiotic chakka.



    Table 1.2: Standardization and formulations of probiotic vegan shrikhand.


     
    Treatment details
     
    T0= 65% chakka for (100% buffalo milk) + sugar.
    T1= 55% chakka prepared from (60% coconut milk and 40% soymilk) + 5% fruit pulp (papaya and mango in a 1:1 ratio, w/w of chakka) + 40% jaggery powder (w/w of chakka).
    T2= 50% chakka prepared from (70% coconut milk and 30% soymilk) + 10% fruit pulp (papaya and mango in a 1:1 ratio, w/w of chakka) + 40% jaggery powder (w/w of chakka).
    T3= 45% chakka prepared from (80% coconut milk and 20% soymilk) + 15% fruit pulp (papaya and mango in a 1:1 ratio, w/w of chakka) + 40% jaggery powder (w/w of chakka).
    T3= 40% chakka prepared from (90% coconut milk and 10% soymilk) + 20% fruit pulp (papaya and mango in a 1:1 ratio, w/w of chakka) + 40% jaggery powder (w/w of chakka).
     
    Organoleptic evaluation
     
    Probiotic vegan Shrikhand, freshly  made,  was  assessed  for sensory  attributes  including colour,  taste, texture, flavour, mouthfeel, chewiness and overall acceptability at room temperature in the sensory evaluation lab. The assessment was carried out by a group of 15 semi-trained evaluators, including postgraduate students and faculty members from the College of Food  Technology at Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani. The samples were assessed using a 9-point hedonic scale featuring  descriptive labels  that ranged from 9 (“like extremely”) to 1 (“dislike extremely”). The scale utilized was as such: like extremely = 9, like very much = 8, like moderately = 7, like slightly = 6, neither like nor dislike = 5, dislike slightly = 4, dislike moderately = 3, dislike very much = 2 and dislike extremely = 1.
     
    Textural analysis
     
    The TA-XT plus Texture Analyzer from Stable Micro Systems was employed for the texture profile analysis (TPA) of probiotic shrikhand made by various vendors and a laboratory sample. A cylindrical probe P75R with speeds of 5mm/sec before and after the test; and 50% compression was utilized for TPA analysis. TPA is a “two-bite” evaluation that consists of the initial and subsequent compression cycles. The initial and subsequent compression cycles show the force versus time information during the first and second compressions of the product by the instrument probe.
     
    Color analysis
     
    The colour attributes (L*, a* and b*) of the samples were assessed using a Hunterlab colorimeter. The composition of the products was assessed using the standard methods established by the Association of Official Analytical Chemists (AOAC). The methods described by Gharezi et al., (2012).
     
    Viscosity measurements
     
    Viscosity measurements were conducted using a Brookfield DV-E Viscometer and Spindle No 64, with all samples tested at 10 rpm. Results were noted in centipoise (cP) following 0.5 minutes of shear force. The viscosity of Shrikhand was examined at regular intervals.
     
    Statistical analysis
     
    The data obtained from different treatments were subjected to analysis of variance using a Completely Randomized Design (CRD) as described by Panse and Sukhatme (1954). The significance of the treatment effects was tested at the 5% level of significance (P≤0.05). The Standard Error (S.E.) and Critical Difference (C.D.) at the 5% level were calculated and reported wherever applicable.

    RESULTS AND DISCUSSION

    Sensory evaluation of probiotic vegan Shrikhand
     
    The sensory evaluation of probiotic vegan shrikhand, was presented in (Table 2), provides valuable insights into the sensory attributes of control sample and different formulations of vegan probiotic shrikhand prepared from soya and coconut milk blending of fruit pulps (Mango and papaya). The sensory attributes, including color, texture, flavor, taste and overall acceptability, were evaluated for each shrikhand sample.

    Table 2: Sensory evaluation of probiotic vegan Shrikhand.


           
    The control sample, prepared from buffalo milk, received moderate to high scores across all sensory attributes, with an overall acceptability score of 7.25. In comparison, the probiotic vegan shrikhand samples (T1, T2, T3 and T4) exhibited improvements in sensory attributes, particularly in color, texture, flavorand taste. These samples received higher scores, with T3 scored the highest overall acceptability, indicating a preference for the probiotic vegan variations over the control sample. The observed improvements in sensory attributes of probiotic vegan shrikhand can be attributed to several factors. The use of soya and coconut milk as alternatives to buffalo milk may have contributed to the enhanced sensory characteristics, such as color, texture, flavorand taste. Additionally, the blending of fruit pulps (mango and papaya) could have imparted desirable sensory attributes, such as natural sweetness, aromaand fruit flavor, further enhancing the overall acceptability of the probiotic vegan shrikhand samples. A study by Smith et al., (2020) investigated the sensory attributes of plant-based dairy alternatives, demonstrating similar improvements in color, texture, flavorand overall acceptability compared to traditional dairy products. Furthermore, Patel and Gupta (2019) conducted a study on the sensory evaluation of fruit-infused dairy products, emphasizing the positive impact of fruit inclusion on sensory preferences.
           
    The T3 sample was prepared for (80% coconut milk + 20% soymilk) was selected as the optimized treatment based on its flavour and test. It achieved the highest sensory acceptability while maintaining desirable physicochemical properties, improved nutritional quality and satisfactory probiotic viability. Therefore, T3 was considered the most suitable formulation for the preparation of probiotic vegan shrikhand.
     
    Physicochemical characteristics of control sample and probiotic vegan Shrikhand
     
    Physicochemical characteristics of probiotic Shrikhand analysed in the biochemical, nutritional value and sensory attributes of vegan Shrikhand. The probiotic vegan Shrikhand was analyzed for pH, TSS, acidity, moisture, carbohydrates, protein, fat, ash and crude fiber, with the findings shown in Table 3.

    Table 3: Physicochemical characteristics of control sample and probiotic vegan Shrikhand.


     
    Shrikhand
     
    Significant differences were been observed for in protein, crude fiber, fat, moisture, pH, TSS and acidity when comparing the selected sample (T3) with the control sample (T0). The pH of selected sample T3 (4.1) was notably lower compared to the control T0 (4.5). TSS reduced from 55.60°Brix in the control to 49.40°Brix in selected sample T3, primarily because of the substitution of sugar with jaggery powder. In the same way, acidity wlas notably reduced in selected sample T3 (0.96%) compared to the control sample (1.13%), which could be linked to the reduced acidity of coconut milk relative to dairy milk. The moisture level of selected sample T3 (55.96%) was notably greater than the control sample (50.41%), probably because of the addition of fruit pulp. The fat content increases to selected sample 17.69%, whereas the carbohydrate content decreases to 18.08% in the probiotic vegan shrikhand compared to the control sample. Similar effects of fruit incorporation on the physicochemical and sensory characteristics of shrikhand have been reported by Suryawanshi et al. (2022), who observed significant changes in product quality following incorporation of papaya pulp and prebiotics.
     
    Viscosity of probiotic vegan Shrikhand
     
    The table presents the viscosity measurements of the control shrikhand (T0) and the probiotic vegan shrikhand (T3) was presented in Table 4. The viscosity of the probiotic vegan shrikhand is slightly higher than that of the control shrikhand, with values of 234±1.63 cP and 230±1.12 cP respectively.

    Table 4: Viscosity of probiotic vegan Shrikhand.


           
    The small increase in viscosity in the probiotic vegan shrikhand indicates a potential impact of the probiotic culture on the texture and consistency of the product. This change in viscosity could be attributed to the fermentation process initiated by the probiotic culture, leading to alterations in the structural components of the shrikhand. Increase in viscosity of control sample was been attribute to addition of fruit pulps, jaggery which ultimately raised the total solid content leading to increase in the viscosity of vegan shrikhand. The observed variation in viscosity was attributed to differences in total solids, protein-polysaccharide interactions and the development of the fermented product matrix, as changes in extract composition and soluble solids can modify gel strength and apparent viscosity. Similar formulation-dependent variation in viscosity was reported in fermented products, where interactions among extract solids, soluble fibres and the protein network influenced the final viscosity (Isty et al., 2023).
     
    Colour measurement of probiotic vegan Shrikhand
     
    Color attributes of vegan shrikhand indirectly signifies the freshness, sensory appeal, shelf stability, asthetic appeal and marketability of finished product and therefore determination of color attributed particularly L, a, b, c and hue angle values are vital approach in determining the quality of prepared vegan shrikhand. Obtained results of color analysis are summarized in (Table 5).

    Table 5: Colour measurement of probiotic vegan Shrikhand.


           
    L* value signify the degree of blackness to whiteness where o is for black and 100 is for complete white. L* value of selected sample was 46.79, however the control sample had high L* value of 83.27 which denotes the degree of whiteness was more in control samples compared to that of selected one. This decrease in L* value of selected sample was attributed due to the addition of fruit pulps, jaggery powder whereas control sample of shrikhand prepared with bovine milk. Positive values of a coordinate of color values signifies the degree of redness. a* value of control sample was 0.93, whereas selected sample had 12.08. b* value denotes the degree of blueness and yellowness. b* value of control sample was 12.90, whereas selected sample had 36.34 denoting the increased b* value of selected samples. This increased b* value of control sample was attributed to the added fruit pulps which had significant effects on b*value. C coordinate CIE system demonstrated the intensity or purity and known to be as chroma. Higher C value was observed for selected sample 33.08 compared to control sample 12.91. Marked increase in C value of prepared probiotic shrikhand was attributed to the added fruit pulps and jaggery powder. Hue angle was noted to inversely proportional to the chroma values as hue angle of selected sample 71.66 while control sample had 94.17.  Anarthe et al., (2026) studied the effect of pomegranate peel powder incorporation on the colour characteristics of shrikhand and reported changes in L*, a* and b* values with increasing levels of incorporation, which were attributed to the pigments and polyphenolic constituents contributed by the added pomegranate peel powder. Similar changes in colour parameters in the present study may be associated with the natural pigments and colour compounds contributed by the incorporated fruit and plant ingredients and their concentration in the product matrix.
     
    Texture profile analysis of probiotic vegan shrikhand
     
    Organoleptically most accepted vegan probiotic shrikhand and control sample were been assessed for various textural attributes and obtained results of analysis are tabulated in (Table 6).

    Table 6: Texture profile analysis of probiotic vegan shrikhand.


           
    Hardness of optimized product noted to be increased in vegan shrikhand by 65.92 N whereas that of control sample was 52.61 N. Rise in hardness of optimized product was attributed to the addition of fruit pulps and other constituents having a different biochemical composition affecting the hardness of product. Added fruit pulps has a pectin water binding capacity causing swelling and rise inconsistency of product (Singh et al., 2022). Arun et al., (2018) found that TPA of low-calorie Shrikhand prepared by using stevia leaf powder showed hardness value decreases with decrease in amount of sugar. Mehrotra et al. (2014) also reported higher hardness and consistency values of yogurt with increased fat content. Cohesiveness of prepared products was also reported to be increased compared to that of control sample. Springiness, which measures how quickly the shrikhand returns to its original shape after deformation, was slightly higher in the probiotic vegan shrikhand (T3) which was (1.038) compared to the control having a (1.022). Gumminess, a combination of hardness, cohesivenessand springiness, was lower in the probiotic vegan shrikhand (T3) compared to the control. These results suggest that the probiotic vegan shrikhand (T3) has a firmer texture with slightly different cohesiveness, adhesiveness, springinessand gumminess compared to the control shrikhand (T0). The variation in textural parameters were associated with differences in matrix composition and the extent of structural development during fermentation, as plant-derived solids and hydrocolloid-like components can influence the strength and cohesiveness of the product matrix. Similar formulation-dependent changes in textural characteristics have been reported in fermented yoghurt systems, demonstrating the influence of plant-based ingredient incorporation on hardness and related texture attributes (Mariam and Kumari, 2024).

    CONCLUSION

    The developed a probiotic vegan shrikhand using soymilk, coconut milk, fruit pulp, jaggery and probiotic cultures as a nutritious alternative to traditional dairy shrikhand. Among the formulations, T3 showed the highest overall acceptability due to its superior sensory quality and desirable physicochemical properties. The results indicate that probiotic vegan shrikhand has good consumer acceptance and strong potential as a functional plant-based dessert for vegans and lactose-intolerant consumers.

    ACKNOWLEDGEMENT

    I sincerely thank the College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, for providing the facilities to carry out this research. I am deeply grateful to my guide, faculty members of the Department of Food Technology and laboratory staff for their valuable guidance, support and assistance throughout the study. I also thank my friends and fellow postgraduate students for their cooperation during the research work. Finally, I express my heartfelt gratitude to my family for their constant encouragement, moral support and motivation throughout my academic journey.
     
    Disclaimer
     
    The views and conclusions expressed in this study are solely those of the author and do not necessarily reflect the official policies or positions of the affiliated institutions. The author is responsible for the accuracy and completeness of the information provided but does not accept any liability for any direct or indirect losses resulting from the use of the information.
     
    Informed consent
     
    Not applicable.

    CONFLICT OF INTEREST

    The author declares that there is no conflict of interest regarding the publication of this research. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.
     

    REFERENCES


    1. Anarthe, N.K., Londhe, G.K., Narwade, S.G., Khandagale, S.G., Waghmare, S.S. and Ingale, R.R. (2026). Effect of pomegranate peel powder (PPP) on the organoleptic and color parameters of functional Shrikhand. Asian Journal of Dairy and Food Research. 1-7. doi: 10.18805/ajdfr.DR-2408.

    2. Anerao, K.K., Sadawarte, S.K., Deshpande, H.W., Desai, G.B., Gangakhedkar, P.S., Kavitha, C. and Giri, S.A. (2025). Plant based milk (millet milk) as a vegan alternative to bovine milk: A comprehensive review. Asian Journal of Dairy and Food Research. 45(1): 1-11. doi: 10.18805/ajdfr.DR-2407.

    3. Arun, G., Raziuddin, M., Zanjad, P.N. and Katekhaye, A. (2018). Studies on sensory, textural profile and chemical quality of buffalo milk shrikhandwadi. International Journal of Livestock Research. 9(2): 175-182.

    4. Boeck, T., Sahin, A.W., Zannini, E. and Arendt, E.K. (2021). Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Comprehensive Reviews in Food Science and Food Safety. 20(4): 3858-3880. https://doi.org/10.1111/1541-4337.12778.

    5. Challa, M., Kuna, A., Kata, L. and Das, D. (2025). Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical and sensory parameters. International Journal of Food Science and Technology. 60(1): vvae028.  https://doi.org/10.1093/ijfood/vvae028. 

    6. Chen, L. (2023). Beverages and Health. In: Encyclopedia of Human Nutrition. (4th ed.), Elsevier. 2: 276-284. https://doi.org/10.1016/B978-0-12-821848-8.00113-X.

    7. Chan, Y.H. (2023). Thermal pasteurization kinetics and quality attributes of plant-based milk alternatives. Journal of Food Process Engineering. 46(8): e14321.

    8. Challa, M., Kuna, A., Kata, L. and Das, D. (2025). Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical and sensory parameters. International Journal of Food Science and Technology. 60(1): vvae028.  https://doi.org/10.1093/ijfood/vvae028.

    9. Dhanmeher, B.P., Bodhankar, H. and Todkar, A. (2022). Development and quality assessment of probiotic shrikhand incorporated with kiwi (Actinidia deliciosa) fruit pulp. International Journal of Advanced Research in Science, Communication and Technology. 2(2): 226-233. https://doi.org/10.48175/IJARSCT-2845. 

    10. Gharezi, M., Joshi, N. and Sadeghian, E. (2012). Effect of postharvest treatment on stored cherry tomatoes. Journal of Nutrition and Food Science. 2(8): 1-10.

    11. Isty, G.M.N., Setyawardani, T. and Sumarmono, J. (2023). Karakteristik fisik dan sensori kefir susu sapi yang diperkaya dengan ekstrak beras hitam. Jurnal Triton. 14(2): 573-582.

    12. Ladokun, O. and Oni, S. (2014). Fermented milk products from different milk types. Food and Nutrition Sciences. 5: 1228-1233.

    13. Mariam, S. and Kumari, V. (2024). Functional and textural characterisation of flavoured yogurt supplemented with millet milk extracted from Paspalum scrobiculatum (Kodo millet). Asian Journal of Dairy and Food Research. doi: 10.18805/ajdfr.DR-2129.

    14. Mehrotra R, Singh D. and Tiwari A. (2014). Physicochemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder. Innovare Journal of Food Science. 2(1): 26-28.

    15. Mehta, A., Kumar, L., Serventi, L., Schlich, P., and Torrico, D. D. (2023). Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study. Food Research International. 171: 113058. https://doi.org/ 10.1016/j.foodres.2023.113058.

    16. Montemurro, M., Pontonio, E., Coda, R. and Rizzello, C.G. (2021). Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges. Foods. 10(2): 316. https://doi.org/10.3390/foods10020316.

    17. Panse, V.G. and Sukhatme, P.V. (1954). Statistical Methods for Agricultural Workers (4th ed.). Indian Council of Agricultural Research.

    18. Panchal, I., Sharma, D.K. and Nagajjanavar, K. (2014). Optimization of process parameters in soymilk for maximum production and quality by manufacturing unit. Annals of Agri-Bio Research. 19(2): 304-307.

    19. Patel, S. and Gupta, A. (2019). Sensory evaluation of fruit-infused dairy products. Food Science Research. 6(4): 210-225.

    20. Singh, U.P., Rai, D.C., Rathaur, A. and Patel, V. (2022). Development of functional shrikhand incorporated with flaxseed (Linum usitatissimum L.) oil microcapsules. Annals of Phytomedicine. 11(1): 745-750.

    21. Saini, A. and Morya, S. (2021). A review-based study on soymilk: Focuses on production technology, prospects and progress scenario in last decade. The Pharma Innovation Journal. 10(5): 486-494. https://doi.org/10.22271/tpi.2021.v10.i5g.6254.

    22. Giri, S.K. and Mangaraj, S. (2012). Processing influences on composition and quality attributes of soymilk and its powder. Food Engineering Reviews. 4(3): 149-164.

    23. Sivasankari, R., Hemalatha, G., Kanchana, S. and Umamaheswari, T. (2017). Standardization and evaluation of probiotic shrikhand. International Journal of Current Microbiology and Applied Sciences. 6(11): 41-47. https://doi.org/10.20546/ijcmas.2017.611.005. 

    24. Smith, J. anderson, L. and Garcia, M. (2020). Sensory attributes of plant-based dairy alternatives. Journal of Food Science. 17(2):  89-102.

    25. Suryawanshi, N.A., Patil, Y.N., Ramod, S.S. and Terde, S.H. (2022). Effect of prebiotics on physico-chemical and sensory properties of synbiotic shrikhand blended with papaya pulp. Asian Journal of Dairy and Food Research. 41(2): 178-182. doi: 10.18805/ajdfr.DR-1746.

    26. Ueda, J.M., Fernández-Ruiz, V., Morales, P., Ferreira, A., Heleno, S.A. and Carocho, M. (2025). An update on fermented plant-based dairy alternatives: Advances towards consumer acceptability and modern diets. Food Research International. 221: 117504. https://doi.org/10.1016/j.foodres.2025.117504.
    In this Article
      Contact us
      Follow us
      Published In
      Asian Journal of Dairy and Food Research

      Editorial Board

      View all (0)