Incorporation of Chakka by Papaya pulp in the manufacture of Shrikhand

Shrikhand was prepared using papaya pulp incorporated in Chakka to increase the nutritional quality and overall acceptability. Papaya pulp was added at 20 per cent, 40 per cent and 60 per cent levels. The fat, protein, lactose, sucrose, ash and total solid contents significantly decreased with increase in the level of papaya pulp. The shrikhand prepared with 20 per cent level of papaya pulp was found most acceptable. On the basis of sensory evaluation the keeping quality of shrikhand was found to be 14 days, when stored at the temperature of 5°C.