International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 7, Issue 4 (2022)

Quality evaluation of goat milk Shrikhandwadi enriched with papaya pulp, banana pulp and ashwagandha powder


Maske Sachin V, John David, Souvik Tewari

Shrikhandwadi is a solid mass prepared from the milk chakka with addition of sugar and desiccating the mass to obtained the semi hard mass, and it was cut in to sizeable pieces. Prepared shrikhandwadi used 125% sugar by weight of chakka and also 2% ashwagandha powder by weight of chakka for all treatments as well as the goat milk chakka (60-100%), papaya pulp (5-20%) banana pulp (5-20%) used as different proportion in various treatments. The main objective of this study was to develop shrikhandwadi and analysis their overall acceptability, microbial analysis and shelf-life study of final prepared product. In the sensory evaluation of final product shrikhandwadi was studied by 9-point hedonic scale with panel members. In the organoleptic evaluation determined the colour and appearance, taste and flavour, body and texture as well as overall acceptability of the product. The score of overall acceptability in control sample S0 was 8.70, and it was highest score, as well as the highest score of overall acceptability in treatment No. Sxii it was 8.50, the addition of goat milk chakka, papaya pulp with banana pulp (65:20:15) in the goat milk chakka had significant effect on overall acceptability of the final developed product shrikhandwadi.
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How to cite this article:
Maske Sachin V, John David, Souvik Tewari. Quality evaluation of goat milk Shrikhandwadi enriched with papaya pulp, banana pulp and ashwagandha powder. International Journal of Food Science and Nutrition, Volume 7, Issue 4, 2022, Pages 3-7
International Journal of Food Science and Nutrition