Vol. 7, Issue 3 (2019)
Effect of addition of inulin powder on chemical, organoleptic and microbiological properties of Shrikhand
Author(s): Zine PL, Londhe GK and Sankpal SS
Abstract: The objective of this study was to examine the effect of inulin powder on chemical, organoleptic, and microbial properties of. It is observed that addition of inulin powder in shrikhand up to 3% level in chakka had significantly (P<0.05) decreases titratable acidity, pH, moisture, fat, protein, content in shrikhand, whereas, viscosity, total carbohydrates, ash, fiber, total solids content increases significantly (P<0.05) as compare to control. It was observed that addition of inulin powder had significant (P<0.05) effect on body and texture as compare to flavour, color and appearance, sweetness and overall acceptability of the shrikhand. In respect to the microbiological properties, increasing the level of inulin increases the Total Plate Count and Yeast and Mould count in shrikhand.
Pages: 3855-3858 | 319 Views 137 Downloads
download (5477KB)
How to cite this article:
Zine PL, Londhe GK, Sankpal SS. Effect of addition of inulin powder on chemical, organoleptic and microbiological properties of Shrikhand. Int J Chem Stud 2019;7(3):3855-3858.