Studies on development and quality evaluation of shrikhand supplemented with lactulose and litchi

Abstract

Shrikhand is a nutritious traditional fermented milk product which is widely consumed in newlinewestern parts of India. Litchi is one of the most delicious, refreshing and perishable subtropical fruits of India. It is a good source of sugar, vitamins and minerals like magnesium, iron, calcium, copper, phosphorous and potassium. It has been reported that litchi plays a therapeutic role in fighting blood pressure, arthiritis, asthma and cardiovascular disease. Lactulose is a disaccharide and produced by the isomerization of lactose. It is well established as a laxative agent in the treatment of constipation and reduces the risk of colon cancer. Lactulose lowers blood glucose level and reduces the pancreatic insulin production and thus lactulose shows anti-diabetic effect. In the present study, buffalo milk was standardized to 6% fat and 9% Solid Not Fat for manufacturing of Chakka. During the preparation of shrikhand; five levels of lactulose viz., 3.0, 4.5, 6.0, 7.5 and 9 percent and four levels of litchi pulp viz., 5, 10, 15 and 20 percent was added. Sugar was added at 35 percent. The product prepared using 4.5 percent lactulose and 15 percent litchi pulp in treatment T7 scored the highest in organoleptic parameters viz., flavour, colour and appearance, consistency and overall acceptability and was considered to be the optimized product. Optimization of product was done by sensory evaluation. The physico-chemical and microbial analysis of the product was also carried out. The total calorific value of optimized shrikhand was found to be 293.48 calorie per 100 gram of the sample. Storage study of newlineshrikhand was carried out only for the optimized product stored at 5-7 and#8304;C and concluded that newlinetreatment T7 was acceptable upto 42 days. The sensory evaluation of optimized product newlineduring the storage showed that there was continuous decrease in all the sensory parameters. The physico-chemical analysis of shrikhand during storage shows that carbohydrate, protein, fat, ash, total solids, acidity, antioxidant and crude fiber was i