Vol. 6, Issue 4 (2018)
Studies on Physico-chemical and organoleptic quality characteristics of shrikhand fortified with banana pseudo-stem powder
Author(s): Thorat RL, Dabhade SB, Bornare DT and Babar KP
Abstract: The present investigation is designed and formulated to study the effects of banana pseudo-stem powder on physic-chemical and organopetic qualities of shrikhand. Shrikhand is a popular Indian desert prepared by fermentation of milk. It has a semi-solid consistency and is sweet sour in taste. In this study shrikhand is prepared by using different proportion of banana pseudo-stem powder at 0, 5, 10, 15 and 20 percent which are sampled as T0, T1, T2, T3 and T4 respectively. The physico-chemical analysis results shows that treatment 4 (T4) possess maximum moisture, protein, fat, ash content, TSS, acidity while the control sample (T0) has maximum moisture, Carbohydrates. The sensory evaluation of shrikhand revealed that sample T1 got good score for all the sensory parameters. From the research it may concluded that Use of banana pseudo-stem powder the nutritional value yet increasing the quality of the shrikhand as compare to T0 (control) sample T1 is higher in protein i.e increased by 7.08g in per 100g. and treatment T1 with 5 percent banana pseudo-stem powder was significantly superior over treatment T2,T3 and T4 which had the highest sensory score with respect to color, flavour, texture and overall acceptability.
Pages: 49-52 | 1192 Views 138 Downloads
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How to cite this article:
Thorat RL, Dabhade SB, Bornare DT, Babar KP. Studies on Physico-chemical and organoleptic quality characteristics of shrikhand fortified with banana pseudo-stem powder. Int J Chem Stud 2018;6(4):49-52.
