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VOL. 11, ISSUE 3 (2026)
Development of grape pulp-enriched low-calorie shrikhand using stevia and sorbitol as a bulking agent
Authors
Amareswari Dokka, Dr. Vijaya Geetha, Dr. KN Nageswara rao, Dr. V Vijayabhaskar reddy
Abstract
The present study was undertaken to develop a
low-calorie functional shrikhand by complete replacement of sucrose with
stevia, using sorbitol as a bulking agent and grape pulp as a source of
additional nutritional and antioxidant benefits. The product was standardized
through successive optimization of stevia, sorbitol and grape pulp levels,
followed by evaluation of sensory, compositional, physicochemical, antioxidant
and microbiological characteristics during refrigerated storage. Based on
sensory, compositional and physicochemical characteristics, 10% grape pulp was
selected for the final product. The optimized grape pulp enriched shrikhand
showed a DPPH radical inhibition of 66.814%, compared with 33.158% in the
low-calorie control without grape pulp. The calorific values of sugar-based
shrikhand, stevia-sorbitol low-calorie shrikhand and grape pulp enriched
low-calorie shrikhand were 280.91, 220.12 and 187.80 kcal/100 g, respectively.
During refrigerated storage, the optimized grape pulp product remained acceptable
up to 21 days, compared with 35 days for the sugar control The study
demonstrates the feasibility of developing a grape pulp enriched low-calorie
shrikhand using stevia and sorbitol while retaining acceptable sensory
characteristics and improving antioxidant activity.
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Pages:260-265
How to cite this article:
Amareswari Dokka, Dr. Vijaya Geetha, Dr. KN Nageswara rao, Dr. V Vijayabhaskar reddy "Development of grape pulp-enriched low-calorie shrikhand using stevia and sorbitol as a bulking agent". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 260-265
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