Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation

Sirajuddin; Geeta Chauhan; Pramod K Nanda; Annada Das; Serlene Tomar; Arun K Das; Sirajuddin; Geeta Chauhan; Pramod K Nanda; Annada Das; Serlene Tomar; Arun K Das

doi:10.3934/agrfood.2024013

AIMS Agriculture and Food

2024, Volume 9, Issue 1: 220-236. doi: 10.3934/agrfood.2024013

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Research article

Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation

1.
Department of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, India
2.
Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, India
3.
Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37 Belgachia Road, Kolkata, India
4.
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, NDVSU, Rewa, Madhya Pradesh, India

Received: 12 November 2023 Revised: 13 December 2023 Accepted: 25 January 2024 Published: 04 February 2024

The present study was undertaken to standardize the milk fat, stevia level, and optimize fortification of carrot pulp at 10, 20 or 30 % levels separately replacing the chakka for production of low-fat and low-sugar functional shrikhand, a fermented Indian dessert from cow milk. On the basis of sensory evaluation, it was determined that the most favorable shrikhand was prepared using milk with 1.5% fat and replacing 60% of the sugar with stevia. Additionally, the incorporation of carrot pulp at a 20% level was identified as the optimal choice. This carrot pulp-enriched shrikhand was further assessed for its physico-chemical attributes such as pH, thiobarbituric acid reacting substances (TBARS) value and water activity, microbiological quality (including total plate count, coliform, psychrophilic, yeast and mold counts), and sensory characteristics over a 9-day period, with evaluations at intervals of three days (0, 3, 6, and 9 days), and then it was compared with the control. Although the mean TBARS values showed an increasing trend, the values of carrot pulp treated shrikhand (0.497 mg manolaldehyde/kg) was significantly (p < 0.05) lower than control (0.582 mg manolaldehyde/kg) samples during the 9 days storage period. Further, the sensory evaluation results of shrikhand with carrot pulp exhibited significantly higher (p < 0.05) mean scores for color, appearance, and overall acceptability. The microbiological quality parameters of both products (control and treated) remained within permissible limits, when stored under refrigerated conditions for up to 9 days. In conclusion, shrikhand with 20% carrot pulp is recommended due to its ability to add value to the product by enhancing its functional properties and overall acceptability.
- Shrikhand,
- low-sugar,
- low-fat,
- carrot pulp,
- sensory evaluation
Citation: Sirajuddin, Geeta Chauhan, Pramod K Nanda, Annada Das, Serlene Tomar, Arun K Das. Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation[J]. AIMS Agriculture and Food, 2024, 9(1): 220-236. doi: 10.3934/agrfood.2024013

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Abstract

The present study was undertaken to standardize the milk fat, stevia level, and optimize fortification of carrot pulp at 10, 20 or 30 % levels separately replacing the chakka for production of low-fat and low-sugar functional shrikhand, a fermented Indian dessert from cow milk. On the basis of sensory evaluation, it was determined that the most favorable shrikhand was prepared using milk with 1.5% fat and replacing 60% of the sugar with stevia. Additionally, the incorporation of carrot pulp at a 20% level was identified as the optimal choice. This carrot pulp-enriched shrikhand was further assessed for its physico-chemical attributes such as pH, thiobarbituric acid reacting substances (TBARS) value and water activity, microbiological quality (including total plate count, coliform, psychrophilic, yeast and mold counts), and sensory characteristics over a 9-day period, with evaluations at intervals of three days (0, 3, 6, and 9 days), and then it was compared with the control. Although the mean TBARS values showed an increasing trend, the values of carrot pulp treated shrikhand (0.497 mg manolaldehyde/kg) was significantly (p < 0.05) lower than control (0.582 mg manolaldehyde/kg) samples during the 9 days storage period. Further, the sensory evaluation results of shrikhand with carrot pulp exhibited significantly higher (p < 0.05) mean scores for color, appearance, and overall acceptability. The microbiological quality parameters of both products (control and treated) remained within permissible limits, when stored under refrigerated conditions for up to 9 days. In conclusion, shrikhand with 20% carrot pulp is recommended due to its ability to add value to the product by enhancing its functional properties and overall acceptability.

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