Effect of levels of strawberry pulp and sugar on chemical composition during storage of Shrikhand

Effect of addition of different levels of strawberry pulp and sugar on chemical composition of Shrikhand during storage was studied. Two levels of sugar viz; 30 (S₁) and 40 (S₂) per cent and three levels of strawberry pulp viz; 10 (P₁), 15 (P₂) and 20 (P₃) per cent on weight basis of Chakka were included in the experimental trials, along with one control sample. The moisture content in all the experimental samples was decreased during storage period. The acidity of Shrikhand increased with pulp level which was 1.305 per cent in control and 1.385 per cent in S₂P₂ sample, when samples stored at room temperature. The average soluble ‘N’ in fresh product was 0.081 per cent which was increased to 0.20 per cent on 11^th day of storage under refrigerated temperature (5±2°C).