Study on sensory and physio-chemical properties of shrikhand by using fennel powder
Rashmi Rajput
, Dr. Sharmita Gupta
Chakka, fennel, shrikhand, Curd, Herbal, Sugar
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.
"Study on sensory and physio-chemical properties of shrikhand by using fennel powder", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.8, Issue 8, page no.499 - 504, August-2023, Available :https://ijsdr.org/papers/IJSDR2308072.pdf
Volume 8
Issue 8,
August-2023
Pages : 499 - 504
Paper Reg. ID: IJSDR_208181
Published Paper Id: IJSDR2308072
Downloads: 000347271
Research Area: Science & Technology
Country: Agra, Uttar Pradesh, India
ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: IJSDR(IJ Publication) Janvi Wave
