INTERNATIONAL JOURNAL OF SCIENTIFIC DEVELOPMENT AND RESEARCH International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2455-2631 | Impact factor: 8.15 | ESTD Year: 2016
open access , Peer-reviewed, and Refereed Journals, Impact factor 8.15
Study on sensory and physio-chemical properties of shrikhand by using fennel powder
Authors Name:
Rashmi Rajput
, Dr. Sharmita Gupta
Unique Id:
IJSDR2308072
Published In:
Volume 8 Issue 8, August-2023
Abstract:
Shrikhand is a sweeten and original milk product of semi-solid consistency with a typical sweet and sour taste. It is made from fermented milk curd. In this study, various herbal products are produced in the dairy industry. Herbs such as fennel seed have been used since ancient times for cleaning the mouth and using home medicine. Fennel shrikhand can be considered as an herbal shrikhand which tries to diversify the benefits and medicinal properties of shrikhand. It was prepared with the addition of fennel powder. In this study, the final powder is used as 1% fennel powder for T1, 2% fennel powder for T2, 3% fennel powder for T3, 4% fennel powder for T4. After production of shrikhand, physio-chemical changes were analyzed and sensory evaluation was done from day 1 to day 21 of all treatments. The study showed that there is no change in the T2 sample and it increases the sensory quality and overall acceptability of the product.
Keywords:
Chakka, fennel, shrikhand, Curd, Herbal, Sugar
Cite Article:
"Study on sensory and physio-chemical properties of shrikhand by using fennel powder", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.8, Issue 8, page no.499 - 504, August-2023, Available :http://www.ijsdr.org/papers/IJSDR2308072.pdf
Downloads:
000338720
Publication Details:
Published Paper ID: IJSDR2308072
Registration ID:208181
Published In: Volume 8 Issue 8, August-2023
DOI (Digital Object Identifier):
Page No: 499 - 504
Publisher: IJSDR | www.ijsdr.org
ISSN Number: 2455-2631
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