R. V. Karche1, S.A. Shirsath, P. S. Mahale and R. J. Desale
Abstract
Present investigation was carried out to assess the sensory evaluation and chemical composition of shrikhand during storage. Shrikhand was prepared from 90 per cent cow milk chakka blended with 10 per cent sapota pulp. The fat, protein, total solids and titratable acidity of shrikhand increased with increasing storage days. But the rate of increase was faster at room temperature than at refrigeration temperature. Moisture percentage, flavour, body and texture, colour and appearance and overall acceptability of shrikhand decreased with increasing storage days. The rate of decrease was faster at room temperature than at refrigeration temperature. It is reported that cow milk shrikhand blended with sapota pulp spoiled within 4 days when stored at room temperature while it was acceptable up to 8 days when stored at refrigeration temperature (4±1oC).