Abstract

Shrikhand is a popular Indian dessert prepared by fermentation of milk. It has a semi-soft consistency and is sweetish sour in taste. Fresh Curd (dahi) prepared was partially strained through a cloth to remove the whey and produce a solid mass called chakka. Chakka was finely mixed with sugar and flavouring agents, to give a sweetish-sour taste. Shrikhand was prepared from dahi with a constant level of sugar (40%) and supplementing with banana pulp at 10% (T₁₎, 20% (T₂₎ and 30% (T₃). T₀ served as control with no supplementation, sensory analysis showed a significant difference in different sensory attributes of T₂ sample with the rest of the treatments. T₂ (20%) supplementation of banana pulp to shrikhand was much preferred. Total solids of T₂ were 59.96 ± 0.35. Storage of 20% supplemented shrikhand showed no significant difference in sensory attributes up to 14 days.

Key words: Fruit shrikhand, banana shrikhand, value based shrikhand.