Sensory Quality of Shrikhand Prepared by Using Cardamom and Saffron

Shrikhand was prepared by adopting standard procedure. Freeze dried Dahi culture LF - 40, was used, which was obtained from NDRI Karnal. The product was served to a panel of semi trained judges to know its acceptability. The data so obtained was pooled and overall acceptability was worked out. The Shrikhand prepared by 0.020 per cent saffron and 0.50 per cent cardamom and 40 per cent sugar was superior in the colour and appearance, body and texture, flavour and overall acceptability of treatment T4 secured maximum score than treatments T0, T1, T2, T3, respectively. But treatments T2 which prepared by addition of 0.020 per cent saffron and 0.25 per cent cardamom which secured highest score for acidity and similar score for body and texture was 8.31 and 8.36, respectively.