Studies on Sensory Evaluation of Herbal Shrikhand Prepared With Basil (Ocimum Basilicum) Extract

Shrikhand is a popular Indian dessert prepared by fermentation of milk. It has a semi-soft consistency and is sweetish sour in taste. Preparation of Herbal Shrikhand was carried out by incorporating aqueous basil extract @ 1%, 2%, 3% and 4%, indicated as T₁, T₂, T₃ and T₄ respectively, where T₀ being the control sample with no basil extract and was evaluated on various Physico-chemical, organoleptic and microbiological parameters. Five treatments combination were replicated five times and used in the study. The samples were evaluated organoleptically by a group of five semi-trained panelists and rated the product using 9-point Hedonic scale. The sample was analyzed on attributes like colour & appearance, body & texture, flavour & taste and overall acceptability and was observed that T₃ was the most acceptable sample, followed by T₂, T₁, T₀ and lastly, T₄.