Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Preparation of Low Fat, Sugar Free Mango Shrikhand


Affiliations
1 Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
2 College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
     

   Subscribe/Renew Journal


In present investigation attempt was made to study on preparation of low fat, sugar free mango shrikhand. For this purpose artificial sweetener sucralose with alphanso mango pulp was incorporated in buffalo skim milk chakka.Five treatments were design as base mix of 70 per cent skim milk chakka 30 per cent alphanso mango pulp added with 40 per cent cane sugar (T1), 3.0 per cent (T2), 6.0 per cent (T3), 9.0 per cent (T4) and 12.0 per cent (T5), respectively. It was found that, acceptability score of (T1), (T2), (T3), (T4) and (T5) treatments of mango shrikhand sample were obtained 91.96, 85.01, 95.09, 89.36 and 87.37, respectively. On an average fat, protein, acidity, total solids and moisture percentage of treatments (T1), (T2), (T3), (T4) and (T5) were 8.65, 5.73, 1.31, 63.47 and 36.53; 1.47, 10.26, 1.56, 36.52 and 63.48; 1.38, 9.99, 1.51, 38.50 and 61.50 ; 1.33, 9.69, 1.45, 40.35 and 59.65 ; 1.29, 9.31, 1.40, 41.78 and 58.22 per cent, respectively. The result of present study concluded that, skim milk chakka, mango pulp and artificial sweetener could successfully used for the preparation of low fat, sugar free mango shrikhand.

Keywords

Low Fat, Sugar Free Mango Shrikhand, Skim Milk Chakka, Sucralose, Sensory Evaluation, Chemical Composition.
Subscription Login to verify subscription
User
Notifications
Font Size


  • A.O.A.C., 1990, Official methods of analysis, (15th Ed.) Association of Official Analytical Chemist, Washington DC, USA.

  • Baradale, P.S., Waghmare, P.P., Zanzad, D.M. and Khedkar, D.M. (1986). The preparation of shrikhand like product from skim milk chakka by fortifying with fruit pulp. Indian J. Dairy Sci., 39 : 480-483.

  • De, S. (2009). Outline of dairy Technology .Oxford University press, NEW DELHI (INDIA).

  • FSSAI (2012). Manual of methods of analysis of food, milk and milk product, food safety and standard authority of India, Ministry of health and family welfare government of India, NEW DELHI (INDIA).

  • Grice, H.C. and Goldsmith, L.A. (2000). Sucralose an overview of the toxicity data. Food & Chem. Toxicol., 38 : S1-S6.

  • Mehta, Meena (2013). Proximate analysis of branded shrikhand. J. Food Sci. & Technol., 1(2) : 9-12.

  • Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairyman, 37(10) : 462-467.

  • Panse, V.G. and Sukhatme, P.V. (1967). Statistical methods for agriculture workers, ICAR Publication, NEW DELHI, INDIA.

  • Sharma (2006). BIS specications for shrikhand.

  • Shukla, K.K., Gupta, V.K., Patil, G.R. and Shivkumar (2007). Studies on the production of shrikhand using ultra filtration process. Indian J. Dairy Sci., 60(6) : 393-398.

  • Vagdalkar, A.A., Chavan, B.R., Morkile, V.M., Thalkari, B.T. and Landage, S.N. (2002). A study on preparation of shrikhand by using cocoa powder and papaya pulp. Indian Dairyman, 54 : 49-51.


Abstract Views: 815

PDF Views: 2




  • Studies on Preparation of Low Fat, Sugar Free Mango Shrikhand

Abstract Views: 815  |  PDF Views: 2

Authors

P. A. Shelke
Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. R. Shegokar
Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
R. R. Shelke
Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
P. A. Kahaate
College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. D. Chavan
Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


In present investigation attempt was made to study on preparation of low fat, sugar free mango shrikhand. For this purpose artificial sweetener sucralose with alphanso mango pulp was incorporated in buffalo skim milk chakka.Five treatments were design as base mix of 70 per cent skim milk chakka 30 per cent alphanso mango pulp added with 40 per cent cane sugar (T1), 3.0 per cent (T2), 6.0 per cent (T3), 9.0 per cent (T4) and 12.0 per cent (T5), respectively. It was found that, acceptability score of (T1), (T2), (T3), (T4) and (T5) treatments of mango shrikhand sample were obtained 91.96, 85.01, 95.09, 89.36 and 87.37, respectively. On an average fat, protein, acidity, total solids and moisture percentage of treatments (T1), (T2), (T3), (T4) and (T5) were 8.65, 5.73, 1.31, 63.47 and 36.53; 1.47, 10.26, 1.56, 36.52 and 63.48; 1.38, 9.99, 1.51, 38.50 and 61.50 ; 1.33, 9.69, 1.45, 40.35 and 59.65 ; 1.29, 9.31, 1.40, 41.78 and 58.22 per cent, respectively. The result of present study concluded that, skim milk chakka, mango pulp and artificial sweetener could successfully used for the preparation of low fat, sugar free mango shrikhand.

Keywords


Low Fat, Sugar Free Mango Shrikhand, Skim Milk Chakka, Sucralose, Sensory Evaluation, Chemical Composition.

References