Rita Narayanan* and Jyothi Lingam
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% (T 2) 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.
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