1JNKVV-Krishi Vigyan Kendra, Shahdol, MP
2JNKVV-Krishi Vigyan Kendra, Rewa, MP
3BAU-Krishi Vigyan Kendra, Chatra, Jharkhand
Warner School of Food & Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad-211 007, India
*Corresponding author's e-mail: akhiliivr@gmail.com
Online published on 17 March, 2017.
The present investigation was made with an attempt to develop shrikhand by partial addition of different level of sapota pulp and cocoa powder and to evaluate its effect on nutritional and microbial quality. The sapota pulp was incorporated at 7, 14 and 21 percent levels. The cocoa powder at the rate of 2% was incorporated in all samples including control. Physico-chemical analysis, total solids, acidity, carbohydrate, moisture, fat, protein, ash, antioxidant and TPA, was done for estimating nutritional content safety. The shrikhand with 14% level sapota pulp was found to be highly acceptable. Physico-chemical and nutritional quality has been evaluated.
Microbiological characteristic, Nutritional, Physico-chemical, Shrikhand
