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Studies on Sugar Free Shrikhand Prepared by using Stevia (Stevia rebaudiana Bertoni) Powder


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1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
     

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The present investigation on studies on sugar free shrikhand prepared by using stevia (Stevia rebaudiana Bertoni) powder was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An effort was made to standardize the optimum level of stevia powder in the preparation of shrikhand, with main objects to evaluate the product by sensory evaluation, determination of chemical composition and to calculate cost of production. In view of above objectives present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different level of stevia powder i.e. 0.5, 1.0, 1.5 and 2.0 per cent in treatment T2, T3,T4 and T5, respectively. From the investigation it was observed that, Treatment T4 (1.5% Stevia powder) secured highest overall acceptability score (95.99) over other treatments. In respect to chemical composition of shrikhand i.e. total solids, SNF and ash significantly increased with increase the level of stevia powder while fat, protein, moisture and titratable acidity were decreased with increased level of stevia powder in shrikhand preparation. Cost of production was increased with increased in the rate of addition of stevia powder. Though the cost of production is increased with addition of stevia powder, it can be compensated with the enjoyment of product taste for the diabetic patient who are prohibited for sugar.

Keywords

Cow Milk, Chakka, Stevia, Shrikhand, Sensory Evaluation, Chemical Composition, Cost of Production.
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  • Studies on Sugar Free Shrikhand Prepared by using Stevia (Stevia rebaudiana Bertoni) Powder

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Authors

V. V. Mane
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
R. R. Shelke
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. P. Nage
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. R. Shegokar
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


The present investigation on studies on sugar free shrikhand prepared by using stevia (Stevia rebaudiana Bertoni) powder was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An effort was made to standardize the optimum level of stevia powder in the preparation of shrikhand, with main objects to evaluate the product by sensory evaluation, determination of chemical composition and to calculate cost of production. In view of above objectives present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different level of stevia powder i.e. 0.5, 1.0, 1.5 and 2.0 per cent in treatment T2, T3,T4 and T5, respectively. From the investigation it was observed that, Treatment T4 (1.5% Stevia powder) secured highest overall acceptability score (95.99) over other treatments. In respect to chemical composition of shrikhand i.e. total solids, SNF and ash significantly increased with increase the level of stevia powder while fat, protein, moisture and titratable acidity were decreased with increased level of stevia powder in shrikhand preparation. Cost of production was increased with increased in the rate of addition of stevia powder. Though the cost of production is increased with addition of stevia powder, it can be compensated with the enjoyment of product taste for the diabetic patient who are prohibited for sugar.

Keywords


Cow Milk, Chakka, Stevia, Shrikhand, Sensory Evaluation, Chemical Composition, Cost of Production.

References