<div>Background:&nbsp;Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating fruit pulp or probiotics. 
 
Method:&nbsp;The present study was undertaken for combination of different levels of dextrin as prebiotics (1.5, 2.0 and 2.5%), @ 1.5% probiotic culture&nbsp;i.e.,&nbsp;Lactobacillus casei&nbsp;and 60% sugar, blended with different levels of papaya pulp (10, 20 and 30%) respectively for preparation of synbiotic shrikhand. 
 
Result:&nbsp;The most acceptable quality of synbiotic shrikhand can be manufactured by using 2.0 per cent dextrine and 20 per cent papaya pulp which contained on an average 52.848, 8.3, 6.118, 38.492, 1.34 and 1.339 per cent total solids, fat, protein, total sugar, ash and titratable acidity, respectively and also observed significant effect in all the treatments were found subject to chemical analysis. Sensory attributes&nbsp;viz., colour and appearance, Flavour, body and texture and over all acceptability were judged by using 9-point hedonic scale of semi trained panelist and observed that the treatment (D2P2) with 2.0 per cent prebiotic and 20 per cent papaya pulp found highest sensory score.</div>

​Effect of Prebiotics on Physico-chemical and Sensory Properties of Synbiotic Shrikhand Blended with Papaya Pulp

Effect of Prebiotics on Physico-chemical and Sensory Properties of Synbiotic Shrikhand Blended with Papaya Pulp