National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was undertaken to explore the possibility of the use of soy milk in litchi pulp based shrikhand to produce a novel fermented milk product. The product was prepared as per the standard method using constant level of litchi pulp (15%) and sugar (40%). Different levels of soy milk (10, 20, 30 and 40%) were tried as substitute of standardized milk. It was found that incorporation of soy milk at 20% level slightly improved the colour and appearance scores of the developed product. Other sensory parameter (Flavour, Body and texture, Sweetness and Overall Acceptability) scores were decreased as the level of soy milk incorporation increased, but the scores were comparable with control samples at 20% soy milk incorporation. The moisture and protein content was increased and fat, titrable acidity and total solids were decreased in 20% soy milk incorporated developed shrikhand. It is concluded that litchi pulp (15%) based shrikhand can be prepared by replacing 20% soy milk with standardized milk without compromising its quality.
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