BIOINFOLET - A Quarterly Journal of Life Sciences
Web of Science
  • Year: 2023
  • Volume: 20
  • Issue: 3a

Preparation of Shrikhand with bottle-gourd juice

  • Author:
  • Abeda Kauser, B. D. Landge, R.S. Sonwane*
  • Total Page Count: 3
  • Page Number: 416 to 418

P.G Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded-431 602 (M.S.)

*Corresponding author: Professor and Head, Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded-431 602 (M.S.), India, Email id: rajkumarsonwane2013@gmail.com

Online published on 23 October, 2023.

Abstract

The present investigation was undertaken to prepare Shrikhand with Bottle-gourd juice, viz. 2, 4, and 6%. The samples of different treatments were analyzed for Sensory qualities (colour and appearance, flavour, body and texture, and overall acceptability). Shrikhand containing 4% Bottle-gourd juice (T2) was found to be at par with control. It was found that Shrikhand could be prepared with a bottle-gourd juice up to 4 per cent.

Keywords

Shrikhand, Bottle-gourd, Lagenaria siceraria, Organoleptic quality