Thesis On Shrikhand by Using Carrot Juice

STUDIES ON PREPARATION OF SHRIKHAND BY
USING BLACK CARROT JUICE
By
GHUBE PRAVIN SURESH
M.Sc. (Agri)
DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE

COLLEGE OF AGRICULTURE
VASANTRAO NAIK MARATHWADA KRISHI VIDHYAPEETH
PARBHANI: 431 402 (MS), INDIA
2016
STUDIES ON PREPARATION OF SHRIKHAND BY
USING BLACK CARROT JUICE
By
GHUBE PRAVIN SURESH
M.Sc. (Agri.)
Reg. No. 2013 A / 18 P
Dissertation Submitted to the

Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani in
partial fulfilment of the requirements
for the degree of
Doctor of Philosophy
(Agriculture)
IN
DAIRY SCIENCE

COLLEGE OF AGRICULTURE
VASANTRAO NAIK MARATHWADA KRISHI VIDHYAPEETH
PARBHANI: 431 402 (M.S.), INDIA
2016
CANDIDATE’S DECLARATION
I, hereby declare that the entire dissertation or part thereof,
has not been previously submitted
by me or any other university
or institute for
degree award.
Place : Parbhani
Date : / /2016 (Ghube Pravin Suresh)

Dr. G. K. Londhe
M.Sc. (Agri.), Ph.D. (DT)
Dy. Director Research (Animal Husbandry and Dairy Science)
Vasantrao Naik Marathwada Krishi Vidyapeeth,
Parbhani-431 402 (MS), India
CERTIFICATE I
This is to certify that Mr. GHUBE PRAVIN SURESH has
satisfactorily prosecuted her course work and research for a period of not less than six
semesters and that the dissertation entitled “STUDIES ON PREPARATION OF
SHRIKHAND BY USING BLACK CARROT JUICE” submitted by her is the
result of original research work and is of sufficiently high standard to warrant its
presentation to the examination.
I also certify that the dissertation or a part thereof has not been
previously submitted by her for a degree of any university.
Place : Parbhani (G. K. Londhe)

Date : / /2016 Research Guide and
Chairman Advisory Committee
CERTIFICATE II
This is to certify that the dissertation entitled “STUDIES ON

PREPARATION OF SHRIKHAND BY USING BLACK CARROT JUICE”
submitted by Mr. GHUBE PRAVIN SURESH to the Vasantrao Naik Marathwada
Krishi Vidyapeeth, Parbhani in partial fulfilment of the requirements for the degree of
DOCTOR OF PHILOSOPHY (Agriculture) in the subject of DAIRY SCIENCE
has been approved by the student's advisory committee after oral examination in
collaboration with the external examiner.
( ) (G. K. Londhe)
External Examiner Research Guide and
Chairman Advisory Committee
Members of Advisory Committee:
(H. M. Sayed)
(B. M. Thombre)
(V. S. Khandare)
(S. H. Kamble)
Associate Dean (P.G.)

College of Agriculture
VNMKV, Parbhani
Acknowledgements
This thesis is the end of my journey in obtaining my Ph.D. This thesis has been
kept on track and been seen through to completion with the support and encouragement of
numerous people including my well wishers, my friends and colleagues. At the end of my thesis I
would like to thank all those people who made this thesis possible and an unforgettable experience
for me. It is a pleasant task to express my thanks to all those who contributed in many ways to the
success of this study and made it an unforgettable experience for me.
First and foremost I wish to thank my research guide and advisor, Dr. G. K.
Londhe Dy. Director Research (Animal husbandry and dairy science), VNMKV, Parbhani. He has
been supportive since the days I began working on my research project. Ever since, he has
supported me not only by providing a research assistantship, but also academically and
emotionally through the rough road to finish this thesis. And during the most difficult times when
writing this thesis, he gave me the moral support and the freedom I needed to move on. I will
always remember his calm and relaxed nature. I am thankful to the Almighty for giving me a
mentor like him.
I express my deepest gratitude to Dr. B. M. Thombre, Head, Department of
Animal Husbandry and Dairy Science, VNMKV, Parbhani for boosting my morale throughout the
course of research. He has always been caring, a source of wisdom and motivation and giving other
research facilities for my research project. He has given me enough freedom during my research and
he has always been nice to me.
I express my profound sense of reverence to my Advisory committee members Dr.
B. M. Thombre, Head, Department of Animal Husbandry and Dairy Science, VNMKV, Parbhani
for his constant guidance, support, motivation and untiring help during the course of my Ph.D. I
would also thankful to Dr. H. M. Sayed, Head, Department of Food Science and Chemistry for
their valuable guidance and Dr. V. S. Khandare, Associate Professor, Department of Horticulture,
VNMKV, Parbhani, guide and gives knowledge regarding to antioxidant activity analysis of
product by spectrophotometer and colour analysis of product by ColorFlex . My cordial, heartfelt
thanks to Prof. S. H. Kamble, Associate Professor, Department of Agril. Economics, Latur for
accepting to be my thesis advisory committee member in this project and for his interesting nature
which helped me to address my research question.
Furthermore, I wish to record my deep feeling of gratitude to Dr. B.
Venkateshwarlu, Vice-chancellor, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani,
Dr. A. S. Dhawan, Director of Instruction and Dean, Dr. D. P. Waskar, Director of Research,
Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Dr. D. N. Gokhale, Associate Dean
and Principal, College of Agriculture, Parbhani, Vasantrao Naik Marathwada Krishi Vidyapeeth,
Parbhani, who provided necessary facilities required for my research work.
It is my great privilege to record my special, sincere and devoted thanks to Dr. H.
W. Deshpande, Department of Food Microbiology, VNMKV, Parbhani for providing me
necessary facility to conduct my research on microbiological analysis and also their ever willing,
untiring and timely suggestion during the period of my research work. I owe my deep regard to
Prof. Hashmi COA, FST, VNMKV, Parbhani he is one of the intellectual person I have meet. I
am also thankful to Dr. A. T. Shinde, Assistant Professor, Dr. S.G. Narwade, Assistant Professor,
Mr. D. V. Bainvad, Assistant Professor, VNMKV, Parbhani for their encouragement and keen
interest in my studies and research work.
No words are enough to record my heartiest gratitude and deep sentiments
towards my father Shri. Suresh Dattathray Ghube and Mother Sau. Sushila R. Ghube my sister
Chhaya and Varsha for their moral support, encouragement, spiritual inspiration and sharing the
difficulties in building my education carrier from better to best.
A note of love and respect to my seniors Dr. Subodh Gajarlawar, Dr. Sachin
Gaikwad, Dr. Ravindra Korake, Dr. Achal Shambharkar, Dr. Pooja Mule, Digamber Gavit,
Anand Badkhal, Mangesh Thakre, Aniket Raut, Pankaj Kokate, Nilesh Mundekar for their kind
cooperation, help and advice whenever needed. I cannot forget my friends who went through hard
times together, cheered me on, and celebrated each accomplishment. So I pleasantly recall my
friends, Rinku sir, Sidhu, Sham, Sagar, Om, Vishal, Sharad and also to my juniors Rajesh, Varsha,
Prajkta, Ashavini, Monali, Sonali, Rakesh, Navnath, Sangram, Kailash and Prakash their
support, friendship and encouragement meant a lot to me.
I am thankful to Dal Sir, Bhosale Sir, Jainuddine mama,, for every help during
my research work.
I am special grate to Arjun Tak and Akshay Tak (Gajraj Computers) who carried
out the difficult task of thesis setting and printing the revised manuscript, not only swiftly and
accurately, but carefully
At last I am thankful to all the authors in the past and present whose literature
has been cited.
Place : Parbhani
Date : / /2016 (Ghube Pravin Suresh)
CONTENT
Page
Chapter Title
No.
1. INTRODUCTION 1-3
2. REVIEW OF LITERATURE 4-39
3. MATERIAL AND METHODS 40-51
4. RESULTS AND DISCUSSION 52-115
5. SUMMARY AND CONCLUSIONS 116-128
LITERATURE CITED i-xii
APPENDIX
THESIS ABSTRACT
LIST OF TABLES
Table Page
Title
No. No.
Range value of market samples of chakka with laboratory made
1. 10
chakka from cow and buffalo milks
Composition quality of shrikhand prepared from cow milk and
2. 21
buffalo milk
3. Regulatory standards for chakka and shrikhand 22
4. Composition of shrikhand by various methods 23
5. Chemical analysis of buffalo milk 52
6. Chemical analysis of black carrot juice 53
7. Chemical composition of chakka 53
8. Flavour score of shrikhand prepared using black carrot juice 54
Colour and appearance score of shrikhand prepared using black
9. 55
carrot juice
10. Body and texture score of shrikhand prepared using black carrot juice 57
11. Mouthfeel score of shrikhand prepared using black carrot juice 59
Overall acceptability score of shrikhand prepared using black carrot
12. 60
juice
Effect of different level of black carrot juice on per cent titrable
13. 62
acidity of shrikhand
Effect of different level of black carrot juice on per cent fat of
14. 63
shrikhand
Effect of different level of black carrot juice on per cent protein of
15. 65
shrikhand
Effect of different level of black carrot juice on per cent lactose of
16. 66
shrikhand
Effect of different level of black carrot juice on per cent total sugar of
17. 67
shrikhand
Effect of different level of black carrot juice on per cent moisture of
18. 69
shrikhand
Effect of different level of black carrot juice on per cent SNF of
19. 70
shrikhand
Effect of different level of black carrot juice on per cent total solid of
20 72
shrikhand
21 Effect of different level of black carrot juice on pH of shrikhand 73
Effect of different level of black carrot juice on viscosity of
22 75
shrikhand (cp)
Flavour score of shrikhand prepared using black carrot juice during
23 76
storage at 7 0C
Table Page
Title
No. No.
Colour and appearance score of shrikhand prepared using black
24 78
carrot juice during storage at 7 0C
Body and texture score of shrikhand prepared using black carrot juice
25 80
during storage at 7 0C
Mouthfeel score of shrikhand prepared using black carrot juice
26 82
Overall acceptability score of shrikhand prepared using black carrot
27 84
juice during storage at 7 0C
Effect of different level of black carrot juice on per cent titratable
28 86
acidity of shrikhand during storage at 7 0C
29 89
shrikhand during storage at 7 0C
Effect of different level of black carrot juice on per cent protein of
30 91
Effect of different level of black carrot juice on per cent lactose of
31 93
Effect of different level of black carrot juice on per cent total sugar of
32 95
Effect of different level of black carrot juice on per cent moisture of
33 97
Effect of different level of black carrot juice on per cent total solid of
34 99
Effect of different level of black carrot juice on pH of shrikhand
35 101
Total antioxidant activity of shrikhand by using black carrot juice in
36 103
storage at 7 0C (CUPRAC)
Total antioxidant activity of shrikhand by using black carrot juice in
37 105
storage at 7 0C (FRAP)
Effect of L* colour attributes of shrikhand by using black carrot juice
38 106
Effect of a* colour attributes of shrikhand by using black carrot juice
39 107
Effect of b* colour attributes of shrikhand by using black carrot juice
40 108
Changes in total plate count in shrikhand prepared using black carrot
41 110
Changes in yeast and mould count in shrikhand prepared using black
42 111
43 Cost of production of finish products 115
LIST OF FIGURE
Figure Page
Title
No. No.
1. Flavour score of shrikhand prepared using black carrot juice 55
Colour and appearance score of shrikhand prepared using
2. 57
black carrot juice.
Body and texture score of shrikhand prepared using black
3. 58
carrot juice
4. Mouthfeel score of shrikhand prepared using black carrot juice 60
Overall acceptability scores of shrikhand prepared using black
5. 61
carrot juice
Effect of different level of black carrot juice on per cent
6. 63
titrable acidity of shrikhand
7. 64
shrikhand
8. 66
protein of shrikhand
9. 67
lactose of shrikhand
Effect of different level of black carrot juice on per cent total
10. 68
sugar of shrikhand
11. 70
moisture of shrikhand
Effect of different level of black carrot juice on per cent SNF
12. 71
of shrikhand
13. 73
solid of shrikhand
Effect of different level of black carrot juice on pH of
14. 74
shrikhand
Effect of different level of black carrot juice on viscosity of
15. 75
shrikhand (cp).
Flavour score of shrikhand prepared using black carrot juice
16. 77
Colour and appearance score of shrikhand prepared using
17. 79
black carrot juice during storage at 7 0C
Body and texture score of shrikhand prepared using black
18. 81
Mouthfeel score of shrikhand prepared using black carrot juice
19. 83
Figure Page
Title
No. No.
Overall acceptability score of shrikhand prepared using black
20 85
21 87
titratable acidity of shrikhand during storage in 7 0C
22 89
shrikhand during storage in 7 0C
23 91
protein of shrikhand during storage in 7 0C
24 94
lactose of shrikhand during storage in 7 0C
25 96
sugar of shrikhand during storage in 7 0C
26 98
moisture of shrikhand during storage at 7 0C
27 100
solid of shrikhand during storage at 7 0C
Effect of different level of black carrot juice on pH of
28 102
Total antioxidant activity of shrikhand prepared using different
29 104
levels of black carrot juice in storage at 7 0C (CUPRAC).
Total antioxidant activity of shrikhand prepared using different
30 106
levels of black carrot juice in storage at 7 0C (FRAP).
Effect of L* colour attributes of shrikhand by using black
31 107
carrot juice during storage at 7 0C.
Effect of a* colour attributes of shrikhand prepared using
32 108
different levels of black carrot juice during storage at 7 0C
Effect of b*colour attributes of shrikhand prepared using
33 109
different levels of black carrot juice during storage at 7 0C
Changes in total plate count in shrikhand prepared using black
34 111
Changes in yeast and mould count of shrikhand prepared using
35 112
black carrot juice during storage at 7 0C
Cost of production of shrikhand prepared using different levels
36 114
of black carrot juice
LIST OF PLATES
Plate Page
Title
No. No.
Shrikhand prepared using different levels of black carrot
1. 42
juice
2. Black Carrot and Juice 42-43
3. Color Flex colour measurement system 49
ABBREVIATIONS
/ : per
@ : At the rate of
0
C : Degree Celsius
CD : Critical difference
Cm. : centimeter (s)
et al. : et alia (and others)
Fig. : Figure
cfu/g : Colony forming unit per gram
g. : Gram (s)
hr : Hour (s)
i.e. : ld est (that is)
Kcal. : Kilo Calorie
Kg. : Kilogram (s)
LAB : Lactic acid bacteria
lit . : Litre
max. : Maximum
mg. : Milligram
mm. : Millimeter
min. : Minimum
ml. : Milliliter
No. : Number
pH : Pussance de hydrogen
SE : Standard Error
CHAPTER-I
INTRODUCTION
Fermented foods are a great significance since they provide and

preserve vast quantities of nutritious foods in a wide diversity of flavor, aroma and
texture, which enrich the human diet. Over 3500 traditional fermented foods exists
worldwide (Anon, 2003). Fermented foods have been with us since humans arrived on
earth and of these fermented milks have long been an important component of
nutrition and diet. Originally fermented milks were developed as a means of
preserving the nutrients (Beena, 2000). Sufficient quantities of live active cultures in
fermented food products can contribute to restoring the correct balance of intestinal
flora, boosting the immune system, preventing gastrointestinal infections, aid in
digestion and help to ease other health disorders. Health benefits depend on the
species and strain of the bacteria. The human immune system is the body‟s defence
mechanism which protects against infections and diseases, 70% of which is located in
the gut. Probiotic yoghurt and fermented milks that contain agents such as L. casei
have shown to stimulate cellular immunity.
Indian fermented milk products utilize only 7% of total milk produced
(Aneja et al., 2002) and mainly includes three products i.e. dahi (curd), shrikhand
(sweetened concentrated curd) and lassi (stirred curd), which may be considered the
Western equivalent to yogurt, quarg and stirred yogurt, respectively.
Demand for yoghurt has increased considerably in last decade
(Saavedra et al, 2004) especially in United Kingdom (kowalska et al, 2000) and
United States (Sivak, 2000) owing to yoghurts nutritional and therapeutic benefits
(Sarkar and Misra, 2002: Foda et al, 2007). The increase the consumption of yoghurt
in united State is attributed the addition of fruits, flavour and sweetners to plan
yoghurt (Osundahunsi et al 2007). Resently, yoghurt has become a popular vehical for
incorporation of probiotic cultures such as Bifidobacterium bifidum and Lactobacillus
acidofilus for improved to health and nutrition (Sarkar, 2008).
In India amongst indigenous fermented milk product “Shrikhand”
assumes special importance for its pleasant taste. It is popularly used as a special
delicacy in the western part of India viz., Maharashtra, Gujrat, Karnataka and some
part of Rajasthan due to its high nutritive, characteristic flavour, test, palatable nature
1
and possible therapeutic value. It served as a special delicacy on ceremonial occasion
and festivals. Shrikhand is an indigenous semi-soft whole milk product prepared using
chakka (strained dahi/curd). The dahi is partially strained through a cloth to remove
the whey and thus produce solid mass called chakka. Chakka finally mixed with sugar
and flavouring agent. It is sweetish sour in test. Typically shrikhand constitutes 39.0%
moisture and 61.0% total solid of which 10.0% is fat, 11.5% protein, 78.0%
carbohydrate and 0.5% ash, on dry matter basis with a pH od about 4.2-4.4 (Kulkarni
et al., 2006; Boghra and Mathur, 2000). It is very refreshing particularly during
summer months. It can be recommended as health food foe special patients suffering
obesity and cardiovascular diseases due to its low fat and sugar contents. It has
nutritive goodness of fermented milk products. Shrikhand has got longer shelf life
than dahi due to higher sugar content. Self life of shrikhand is 35-40 days at 50C,
while storage at ambient temperature results very short i.e. 2-3 days.
Some workers have attempted to improved the sensory and nutritive
characteristics of shrikhand by addition fruit pulp. Nigam et al., (2009) have studied
the effect of papaya pulp on the quality characteristics of shrikhand.
Black Carrot (Daucus carrota) is one of the important root vegetable
rich in bioactive compounds like carotenoids and dietary fibers with appreciable
levels of several other functional components having significant health-promoting
properties. The consumption of carrot and its products is increasing steadily due to its
recognition as an important source of natural antioxidants having anticancer activity.
Black Carrot Juice is an excellent blood cleanser. It has a high content of iron and
vitamin C. It improves eye sight and blood circulation. It cures constipation, stomach
disorders and makes the skin healthy and glowing. Owing to its highly fibrous nature,
it keeps the alimentary canal clean and regulated. It acts as a moistening agent and
tones up the skin. It is good for treating acne and pigmentation.
Black carrot anthocynins provide an excellent bright strawberry red shade
at acidic pH; therefore, black carrot juice can be a good choice for colouring fruit
juice and nectars, soft drinks, conserves jellies and confectionery (Downham et.al.
2000). Furthermore, black carrot juice, like all fruit and vegetable juice, is considered
as an ingredient when added to food as a colourant. Therefore, black carrot juice does
not require declaration with a number on food labels. Finally, since black carrot
contain a high amount of nutraceutical components (Alasalvar, et.al, 2001) colouring
of food with black carrot juice may also provide a health benefit.
2
In India black carrots are grossly underutilized and do not find much
consumer acceptance as a vegetable, although in rural areas they are utilized for
making a fermented beverage “Kanji” similar to that of “Shalgam” in Turkey (Turker
et al., 2004). Despite the obvious advantages of black carrots as a source of natural
colorant, there are scarce reports on processing of black carrots. Keeping this in mind,
the present study was undertaken to investigate the effect of anthocyanins, and color
attributes of black carrot juice in shrikhand. The intent was to develop a process that
would be suitable for manufacturing a black carrot juice for natural colorant and
nutraceutical usage in shrikhand.
Shrikhand is often prepared by addition saffron to enhance its colour
and appearance and flavour. Present study explores the use of black carrot juice as
natural colouring agent in the proportion of shrikhand. Thus present study was
envisaged to study the effect of black carrot juice on the quality characteristics of
shrikhand.
Objectives
1. To standardize the process for manufacture of Shrikhand by addition of black
carrot juice.
2. To study the organoleptic and physico-chemical properties of shrikhand using
black carrot juice.
3. To determine physic-chemical and Antioxidant activity of shrikhand during
storage.
4. To study the shelf life of shrikhand enrich with black carrot juice.
5. To determine the cost of production of finished product
3
CHAPTER-II
REVIEW OF LITERATURE
An exhaustive review of literature is essential in any research
endeavor. It makes researcher up-to-date with the theoretical knowledge and finding
of research topic in the field of investigation. Review of past literature makes the
researcher aware about the methods, procedure and techniques available and used as
well as the outcomes and conclusion of the past studies. It provides clues and
guidance throughout the research processes. Attempts were made to gather findings
having relevance with topic under study.
The research work carried out by different workers on fermented milk

makes to believe that the fermented milk has not only a desired nutritive value similar
to that of milk, but it has also a considerable therapeutic value in the maintenance of
desirable type intestinal bacterial flora. The product has distinct taste, richness,
delicacy, diversity and a fairly long shelf life.
Although shrikhand is one of the important fermented milk products of

our country, there has been quite a limited comprehensive research work on different
aspects of this product. The available literature on technology, chemical composition,
sensory quality and use of sugar replacer in shrikhand and other milk products is
reviewed here.
However, the research work entitle on “Preparation of Shrikhand by

Using Black Carrot Juice” was undertaken with a view to find out acceptable levels of
black carrot juice in shrikhand. The review pertaining to shrikhand and other related
fermented milk product like yoghurt is collected and grouped into different heads and
presented in forgoing pages.
2.1 Method of shrikhand manufacture
2.2 Factors affecting the quality of chakka/shrikhand
2.2.1 Types and composition of milk
2.2.2 Addition of skim milk powder
2.2.3 Composition and quality of chakka
2.3 Use of starter culture
4
2.4 Modifications in manufacture of shrikhand
2.4 Utilization of fruit in fermented product
2.5 Utilization of black carrot in food products
2.6 Organoleptic evaluation of shrikhand
2.7 Chemical composition of shrikhand
2.8 Self life of shrikhand
2.8.1 Organoleptic changes during storage
2.8.2 Physico-chemical changes during storage
2.8.3 Microbial changes during storage
2.9 Production cost of shrikhand
2.1 Method of Shrikhand manufacture

It is essentially blending of chakka, sugar, cream, and flavouring
agents such as spices, fruits, etc. The quantity of ingredients in this blend depends on
final composition require in the shrikhand.
It‟s pointed out that, shrikhand is a traditional fermented and
sweetened milk products of Indian origin and popular in Maharashtra, Gujarat and
certain parts of the Karnataka, Madhya Pradesh and Rajasthan. Shrikhand has a
typical semi-solid consistency showing a characteristics firmness and palatability
contributing to its suitability for consumption with “Puri” or “Bread”. The
consistency is influence to greater extent by the moisture, fats and sugar level in
shrikhand (Singh 2006).
Prajapati (1992) reported that thermization treatment had appreciable

beneficial effect on the body and texture characteristics of shrikhand both at ambient
and refrigeration temperature. It is also observed that during the storage, colour and
appearance score was not statistically significant within the treatment and ranges from
4.23 to 4.73 out of 5.
5
Sharma and Reuter (1992) reported that, chakka can be successfully
made by ultra filtration using ceramic membrane module. They were observed that
these was 23 per cent extra yield of chakka due to recovery of whey protein in chakka.
Suryawanshi et al. (1993) worked to evolve a rapid method for

shrikhand preparation. In this method attempts were made to reduce curd setting time
and whey expulsion during shrikhand production by verifying inoculum size and
heat-acid treatment of curd. Curd setting time progressively decreased from 8 to 10
hrs to 4 to 5 hrs with increased in the inoculum level of Streptococcus thermophillus
and Lactobacillus acidophillus starter from 2 to 6 per cent, while acidity of curd
decreased from 1.13 per cent with 2.0 per cent inoculum to 0.81 per cent with 4 and 6
per cent inoculum. Whey expulsion time decreased with both increase in inoculum
level and increase in temperature of heat treatment from 50-70ºC. The best results
were obtained with heat treatment of 60 ºC for 10 minutes. They concluded that
manufacture time of shrikhand could be reduced from 20 to 6 hours by using 6 per
cent inoculum and heat treatment to the dahi at 60 ºC to 70ºC for 10 minutes.
Aneja (1997) explained that an industrial process of manufacture of

chakka and shrikhand developed at NDDB. He reported that the skim milk curd was
centrifuged in basket centrifuge to produce chakka, which was mix with cream,
ground sugar, flavouring material in a planetary mixture for the manufacture of
shrikhand. He further reported the process which was further, improved by using
continuous quarg separator for concentrating the curd and a scraped surface heat
exchanger for mixing and pasteurizing the shrikhand.
Boghara and Mathur (1998) studied the progressive fermentation of

milk into dahi brought about little or no change in the total solid, fat, protein and milk
solid but significant decrease in the lactose content and pH value. The conversion of
dahi into chakka concentrated milk solid separated out whey and advanced the
fermentation of lactose. Shrikhand prepared from cow and buffalo milk retained
quantitatively all the constituents in proportion to the addition of sugar there was little
or no change in pH during the conversion of chakka into shrikhand. The mineral
composition remained more or less unchanged, except citrate which disappeared
completely at dahi stage of both cow and buffalo milk.
6
Sharma (1998) reported that added sugar and 70 per cent fat cream in
chakka to prepare shrikhand. Then it was kneaded in a small kettle by hand and
smooth textured shrikhand was prepared and stored at 10 to 120C.
Giram et al. (2001) used whey concentrate in preparation of shrikhand

and studied its effect on yield, physico-chemical properties and sensory properties.
Addition of 5 per cent sour whey concentrate to chakka increased the yield of
shrikhand by 5 per cent over the traditional method.
Jain et al. (2003) analyzed the composition of shrikhand samples from

traditional and illustrated manufactures from selected cities of Gujarat state.
Significant differences existed for moisture, protein, lactose, sucrose, titratable
acidity, pH and soluble N between samples from different cites. Traditionally made
shrikhand significantly has lower contents of protein, moisture, minerals and lower
pH than that made on an industrial scale. Sucrose content was significantly higher in
traditional product.
Renu Dadarwal et al. (2005) studied the possibility of using fruit pulps
to improve and vary the flavour of shrikhand without adversely affecting the overall
acceptability of the product. Addition of 5% fruit pulps to milk increased the recovery
of fat and proteins in chakka. Also the products prepared by addition of 5 to 10% pulp
to milk and 10 to 20% pulp to chakka had acceptable sensory properties and
microbiologically, the products formed by addition of pulps to milk were free from
coliforms. They also found that shrikhand prepared by direct addition of pulps in
chakka also had higher microbial load.
Salunke et al. (2005) recorded that shrikhand is a fermented milk

product popular in the western part in India. It is semi solid, sweetish sour, whole
some and indigenous fermented milk product. Owing the benefits if consuming
shrikhand (a fermented product) increased the shelf life, good sensory properties and
possibility of modification and diversification.
Ansari et al. (2006) prepared shrikhand from ultrafiltered skim milk

retentates. Ultrafiltration (UF) technology was used for the production of shrikhand
from pre-concentrated skim milk. Skim milk was concentrated from 11 per cent to
maximum 20 per cent total solids and was used in curd making and then shrikhand.
7
Shukla et al. (2007) prepared shrikhand using ultrafiltration process.
Skim milk coagulum obtained by fermentation of skim milk with yoghurt culture was
broken by gentle stirring and heated to 60°C for 5 minutes with continuous stirring for
whey separation and ultrafiltered to about 16.60 per cent TS concentration in tubular
membrane module. Whey was removed from UF concentrated coagulum by hanging it
in a muslin cloth (eight layered) at room temperature.
2.2 Factors affecting the quality of chakka/shrikhand
2.2.1 Types and composition of milk
The compositional difference of cow and buffalo species have been

reviewed (laxminarayana and Dasture, 1968; Ganguli, 1974) wherein it has been well
established that the curd from buffalo milk is firmer than that obtained from cow
milk. The high curd tension of buffalo milk dahi is due to the higher levels of SNF
and calcium (Yadav and Singh, 1973; Sindhu and Roy, 1973).
Buffalo milk curd because of higher fat content acquires some

mellowness. However, the effect of higher fat level on curd gets offset by high
calcium, larger micellar size casein and higher SNF content. In addition the
proportion of micellar casein and β–casein is more in buffalo than in cow milk.
Higher rate of syneresis has been observed in rennet curd from buffalo milk than that
of cow milk, (Ganguli, 1974). This may also hold true for lactic curd from buffalo
milk.
It is a commom practice to make use of cow or buffalo milk singly or

in combition for curd preparation and its subsequent use in shrikhand making.
Ghatak and Dutta (1998) investigated the effect of blending of cow and
buffalo milk in shrikhand manufacture. Shrikhand was made from admixture of cow
and buffalo milk in the ratio 1:3, 1:1, 3:1 and also from cow and buffalo milk for
comparison. They reported that the best quality of shrikhand could be prepared from
mixture of cow and buffalo milk i.e. 1:1, which imparted smooth texture, firm soft
body and desirable gummyness.
Sumedha Deshpande et al. (2008) prepared shrikhand from different

blends of soy milk and dairy milk. The total solids were standardized at 10 per cent.
8
The blend milk was homogenized in two stages. Milk was heated to 72°C for 20
minutes and cooled to room temperature (30-37°C) for preparation of shrikhand.
De (2009) reported that the chemical composition of cow milk as

water, fat, protein, lactose, ash and total solids contain was 86.5, 4.42, 3.41, 4.60, 0.75
and 13.60 respectively.
Jangale (2009) reported the average chemical composition of skim

milk as fat 0.48 per cent, protein 3.41 per cent, total solids 9.21 per cent and acidity
0.14 per cent.
2.2.2 Addition of skim milk powder
Shinde (1995) prepared shrikhand by using cow milk and concluded

that the addition of skim milk powder upto 6 per cent in cow milk helped to gain more
yields and enhanced nutritional quality of shrikhand without affecting its sensory
quality.
Kulkarni (1997) concluded that addition of skim milk powder upto 5

per cent in cow milk definitely helped to gain more yield of shrikhand and also
enhanced its nutritional quality without affecting sensory quality.
Singh et al. (2014) studied the effect of SNF levels of milk on the
quality of shrikhand was investigated to suggest the best level of SNF for shrikhand
making. The yield and sensory score of shrikhand increased with increase in the SNF
content of milk.
2.2.3 Composition of quality of chakka
The curd mass know as “chakka” is the base material for shrikhand. It
is obtained by the removal of whey from dahi. The quality of shrikhand is largely
influenced by physical and chemical properties of chakka.
Aneja et al. (1977) reported that the yield of chakka depend on heat
treatment and total solids content of skim milk, heating of milk to 85 0C and 90 0C for
16 seconds yielding 24 and 25 per cent chakka respectively. The skim milk with 11
per cent total solids produced highest yield.
Sharma and Zariwala (1978) compared the range value of moisture fat
lactose and acidity of market samples of chakka with those of laboratory made chakka
from cow and buffalo milks. The observations were as below:
9
Table No. 1 Range value of market samples of chakka with laboratory made
chakka from cow and buffalo milks
Moisture Protein Lactose Acidity

Sample Fat (%)
(%) (%) (%) (%)
Market 57.5- 83.2 7.8-17.7 0.5-27.0 0.08-2.48 0.60-2.95
Lab sample
60.0-74.4 10.8.16.1 10.5-16.6 0.89-2.56 0.88-2.75
From cow
(67.7) (12.4) (13.4) (1.77) (1.79)
milk
Lab sample 13.2-18.3 0.87-1.86 1.20-2.35
60.7-69.5 10.2-14.4
From
(65.2) (12.4) (15.7) (1.30) (2.07)
buffalo milk
Patel (1982) reported the average composition of chakka prepared
from cow milk as moisture, 67.46 per cent ; total solids , 32.54 per cent; and acidity,
1.34 per cent.
Kadam et al. (1984) prepared chakka from cow milk and found its
chemial composition as acidity , 1.26 per cent: fat, 11.88 per cent; and total solids ,
32.05 per cent.
Desai et al. (1985) prepared chakka from homogenized milk and

observed that chakka made from homogenized milk had slightly higher yield and
higher fat recovery.
Patel and Chakraborty (1985) recommended that chakka made from

buffalo skim milk must have minimum 23.5 per cent total solids, 14.1 per cent total
protein . 0.35 per cent soluble proteins, 3.1-3.2 per cent reducing sugar, 2.2 per cent
lactic acidity and 4.3-4.5 pH.
Jadhav (1986) carried out investigation on utilization of high acid milk

for preparation of shrikhand. The average chemical composition of chakka prepared
from cow milk with 0.15 per cent LA of was found to be fat, 13.18 per cent; total
solids 36.89 per cent; and acidity 0.94 per cent.
Patil (1991) carrried out investigation on preparation of shrikhand by

addition of fruit pulp. Average chemical compotion of chakka reported by him was fat
, 13.13 per cent; total solids, 34.24 per cent; and acidity, 0.94 per cent.
Sharma and Reuter (1992) reported that chakka could be successfully

made by ultrafiltration (UF) using ceramic membrane module. There was 23 per cent
10
extra yield of chakka due to recovery of whey protein in chakka. The process is
industrially feasible and provide 16.28 per cent milk saving and easy automation and
process control.
Patel et al. (1993) found chemical composition of chakka as 23.2 per

cent total solids , 13.83 per cent tritratable acidity and 4.4 to 4.6 pH.
Shinde (1994) carried out investigsation on comparative study of fat

and SNF losses during manufacture of shrikhand by different methods. Average
chemical compotion of chakka reported by him was fat, 13.62 per cent; total solids,
32.31 per cent; and acidity, 1.67 per cent.
Kulkurni et al. (1995) reported that the chakka prepared from buffalo
milk did not met the protein requirement of 37 per cent (dry weight basis). They also
reported that the chakka made from pasteurized skim milk met the requirement with
respect to total solids, protein, fat, ash and acidity.
Lature (1997) reported the chemical composition of chakka as

moisture, 68.40 per cent; total solids, 31.6 per cent; fat, 15.40 per cent; protein, 13.56
per cent; ash, 1.07 per cent; lactose, 1.50 per cent; and acidity, 1.10 per cent.
2.3 Starter culture
Traditionally small amount of curd or whey of previous day is used as

source of lactic culture required for curd setting. However, this method of curd setting
may not suit industrial requirement as there is a considerable risk of uncontrolled
fermentation. The use of contamination free lactic culture in a desired state of activity
is an essential prerequisite for manufacture of fermented milk product including
shrikhand (Hammer and babel , 1957; Foster et al., 1958).
Traditional method of using of previous days curd for setting fresh

shrikhand curd has generally result in propagating of naturally balanced mixed types
of multiple strain culture that is require to produce about 1 per cent lactic acidity
within a period of 12 to 15 hours at an incubation temperature of 25 to 30 0C.
For good curd formation and characteristic flavour of the product,

starter culture is added to the milk. Generally, lactic streptococci produce lactic acid,
which are responsible for characteristic flavour.
11
Shrikhand can be prepared from sweet dahi or sour dahi. The starter
microorganisms of sweet dahi consist of S. lactis, S. lactis subsp. diacetilactis, S.
cremoris in single or in combination with or without Leuconostoc species. The sour
dahi can be prepared by employing above starter microorganisms along with L.
bulgaricus or S. thermophilus.
Subramanian et al. (1997) incubated buffalo skim milk with single and
combined cultures of Lactobacillus acidophilus (LA) and Streptococcus salivarius
Subsp. Thermophillus (SST) to find out the suitable culture for developing required
acidity (0.9 to 1.0 per cent acidity) and pH (4.5 to 4.6) of chakka. They reported that
yield and total solids recovery in chakka were highest when combined starter cultures
of 0.75 to 1.0 per cent each of LA and SST were used.
Lata Mangashetti (2003) studied about dahi preparation from toned

milk (TS 11.5%) vacuum concentrated to 23% TS using LF – 40 culture (mixed
culture of cocci and lactobacilli) and its quality was evaluated by acidity, pH,
hardness, wheying off and sensory characteristics. The overall acceptability of dahi
produced from concentrated milk was significantly low due to salty taste, very firm,
leathery body and textural characteristics.
Narhare (2003) prepared curd from standardized cow milk (4% fat)
using LF-40 starter culture comprising Streptococcus lactis, Streptococcus clematis
and Streptococcus diacetilactis at the rate of 1 per cent.
Phate (2004) prepared shrikhand by using probiotic culture viz.

Lactobacillus acidophillus and Lactobacillus delbruckii ssp. The probiotic shrikhand
possesses good organoleptic qualities with therapeutic properties.
Reddy et al. (2005) pointed out an effects were made efforts to

improve the viability of Lactobacillus acidophillus in set and stirred probiotic yoghurt
by incorporating whey protein concentrated @ 0.5 to 1.0% in yoghurt milk and
change in pH and overall acceptability of product during storage at 40c over a period
of 5 weeks were analyzed.
Singh and Jha (2005) prepared shrikhand from separated buffalo milk
using culture Streptococcus thermophillus (strain no. 74) and Lactobacillus
delbruckiisub. Bulgaricus (strain no. 08) used in ratio 1:1 as mother culture.
12
Devshete (2006) prepared shrikhand using yoghurt culture. He was
reported that the shrikhand prepared by using yoghurt culture was comparable in
composition, physical and sen sory attributes with shrikhand prepared using dahi
culture. The main advantage of this product is that, it contains live cell of
Lactobacillus bulgaricusand Streptococcus thermophilus, which provide therapeutic
benefits to consumers.
Ilango et al. (2007) conducted the experiment to judge the performance

of Lactobacillus acidophilus in the production of various milk products for lactic acid
and aroma production. The metabolic functions of this bacteria viz. lactose utilization
and proteolytic activity are controlled by plasmids, thus revealed that the plasmid
profiles of standard cultures and isolates from dahi (cultured milk) and shrikhand with
an aim of detecting the cleaving sites for new and improved starter cultures that can
perform efficiently.
Shukla et al. (2007) prepared shrikhand was prepared from cow,

buffalo and skim milk. These milks were first heated at 95°C for 5 minutes and then
cooled to:
i. 28±1°C, inoculated with 1 per cent lactic starter culture (LF-60)

(Streptococcus lactis and Streptococcus diacetylactis) at the same temperature
for 15-18 hours for setting the curd.
ii. 42±1°C, inoculated with 1 per cent NDRI mixed yoghurt culture (YH-3, 144)
(Lactobacillus bulgaricus and Streptococcus thermophillus) and then
incubated at same temperature till desired lactic acid was produced.
Singh, P. (2008) pointed out that the fermentation of milk sugar

“Lactose” occurs in two ways first is homofermentation and another one is
heterofermentation. The former one produces lactic acid from sugar ranging from 80
to 98 per cent in yield. Most common bacteria responsible for homofermentation is
streptococcus while the later group first convert lactose into glucose and then produce
Co2, alcohol and acetic acid in addition to lactic acid by fermentation.
Krishnan kumar and Gandhi (2009) gave a review on the innovative

techniques in the starter culture preservation, maintenance and distribution require
special logistic and economic consideration. Quality, safety and acceptability of
13
traditional fermented food may be significantly improved through the use of starter
culture. Concentrated freeze dried from direct vat inoculam culture is promising
method and rapidly finding an importantrole in the manufacture of fermented milk
products such as dahi, yoghurt and kefir.
Swapna, G. Brahmaprakash et al. (2011) conducted the experiment and

studied the sensory quality of shrikhand by the addition of probiotics and lactic acid
bacteria as a starter culture, instead of using curds as a starter culture. The most
commonly used probiotics are Lactobacillus acidophilus, Lactobacillus sporogens
and Lactobacillus rhamnosus and in combinations like Lactobacillus acidophilus +
Lactobacillus sporogens. The different lactic acid bacterial isolates were obtained
from cattle milk, buffalo milk and dairy milk also used as starter culture singly or in
combination with probiotics. The shrikhand samples were tested for organoleptic
characteristics of the product. Results revealed that in the shrikhand prepared using
probiotics as starter culture, the highest score was recorded with combinations of
probiotics i.e. Lactobacillus acidophilus + Lactobacillus sporogens, and the lowest
score was recorded in Lactobacillus rhamnosus in terms of color, appearance, aroma,
texture, taste and overall acceptability of the product. The same results were obtained
in addition of lactic acid bacterial isolates along with probiotics.
2.4 Modification in manufacture of shrikhand
Landge, et al. (2011) prepared shrikhand was from ashwagandha

powder @ 0.3%, 0.5% and 0.7% with 40% cane sugar. The product was stored at 70 c
in refrigerator and chemically was monitored at regular interval. The moisture content
decreased with increase in ashwagandha powder level. Among the sample 0.5% was
superior to other. Protein content was increased in shrikhand due to aswagandha
powder.
Devshete et al, (2012) prepared that shrikhand from buffalo milk using
dahi culture (T0) and yoghurt culture (T1) was prepared and studied for its
acceptability. It was observed that shrikhand prepared using yoghurt culture was
comparable or equally good to shrikhand prepared using dahi culture.
Nadaf et al. (2012) prepared shrikhand by adding Gulkand and rose

petal powder and observed that Gulkand and rose petal powder had a significant
influence on aroma, taste, texture and overall acceptability except color.
14
Mehrotra et al, (2014) conducted a study on shrikhand preparation by using
stevia powder with sugar replacement. Stevia powder and extract were added in different
combination in the experimental product. Control, having 100% sugar was also prepared. The
organoleptic evaluation of the products was done by a panel of judges to select the most
acceptable level of stevia in shrikhand
Kuttabadkar et al.(2014) prepared shrikhand was from buffalo milk

blended with safflower milk in various proportion viz. T0-100% buffalo milk, T1 70%
buffalo milk + 30% safflower milk, T2 60% buffalo milk + 40% safflower milk, T3
50% buffalo milk + 50% safflower milk.
Abhilasha et al. (2016) conducted a study on preparation of shrikhand

by incorporation of different levels of sesame seed oil such as 4, 8, 12, and 16 % and
various analyses were carried out for identify suitability of consumption and presence
of phytosterol. The product prepared with 8% of the sesame seed oil was selected as
optimum on the basis of sensory parameters. The developed product contains high
antioxidant property and it also contains phytosterol which as the hypocholestrimic
activity than the control. The nutritional profile of the product has increased and is
also poses the health beneficial effect.
2.4 Utilization of fruit in shrikhand

Renu Dadarwal et al. (2005) added banana (Musa balbisiana), guava
(Psidium guajava) and sapota (Achras sapota) pulps in milk as well as in chakka to
explore the possibility of using fruit pulps for improving and varying the flavour of
shrikhand without adversely affecting overall acceptability of the product. Addition of
5% fruit pulps in milk before pasteurization and lactic fermentation enhanced
drainage of whey. Banana and sapota pulps added in milk increased the recovery of
fat and proteins in chakka, preventing loss of valuable milk ingredients in whey. The
products prepared by addition of 5 to 10% pulp in milk and 10 to 20% pulp in chakka
were acceptable in organoleptic qualities. However, the products with 5% pulp
addition in milk and 10% pulp addition in chakka were equivalent or superior to the
shrikhand made from milk alone in sensory attributes. Microbiologically, the products
prepared by addition of pulps in milk were free from coliforms. However, coliforms
were detected when banana pulp was added in chakka..
Sonawane et al. (2007) reported the effect of addition of different
levels of strawberry pulp and sugar on chemical composition of shrikhand during
15
storage. Two levels of sugar viz; 30 (S1) and 40 (S2) per cent and three levels of
strawberry pulp viz; 10 (P1), 15 (P2) and 20 (P3) per cent on weight basis of chakka
were included in the experimental trials, along with one control sample.
Navita et al. (2009) prepared shrikhand using papaya pulp in chakka to
increase the nutritional quality and overall acceptability. Papaya pulp was added at 20
per cent, 40 per cent and 60 per cent levels. The shrikhand prepared with 20 per cent
level of papaya pulp was found most acceptable.
Gawane et al. (2010) prepared shrikhand from cow milk chakka with
constant level of sugar (40% by weight of chakka) blended with varying levels viz,
zero (T0), 1 (T1), 2 (T2), 3 (T3), 4 (T4) and 5 per cent (T5) of custard apple pulp by
weight of chakka and efforts were to produce a novel type of shrikhand by blending
of 10 per cent custard apple pulp.
Kumar et al. (2011) conducted a study to evaluate the effect of apple
pulp on quality characteristic of shrikhand. Various levels of apple pulp viz. 0, 10, 20
and 30 per cent were used in the preparation of shrikhand replacing chakka in the
formulation. On the basis of various sensory parameters, shrikhand containing 20%
apple pulp and dried celosia argentea flower selected as optimum.
Mali et al., (2010) prepared a shrikhand with constant level of sugar
(40 per cent by weight of chakka) and different levels of papaya pulp i.e. 0 (T1), 5
(T2), 10 (T3), 15 (T4) and 20 (T5) per cent by weight of chakka in complete
randomized design were tested with four replications for their chemical composition,
sensory attributes and cost structure.
Shambharkar et al. (2011) conducted a study on preparation of
shrikhand by adding sapota pulp. The efforts were made to standardize the optimum
level of sapota pulp in the shrikhand by sensory evaluation and to study its
economics. shrikhand was prepared from cow milk chakka by adding sapota pulp i.e.
5% (T1), 10% (T2), 15% (T3) and 20% (T4). Treatment T3 (93.72) showed highest
overall acceptability over the rest of treatments.
Lakshmi et al., (2013) prepared shrikhand by blending chakka, sugar
and jamun fruit pulp. Among the different blends of chakka, with Jamun fruit pulp at
60:40 blend was found best. Various sensory attributes of best judged product
revealed that the developed product was found highly acceptable.
16
Rita Narayanan et al., (2013) prepared the shrikhand from dahi with a
constant level of sugar (40%) and supplementing with banana pulp at 10% (T1), 20%
(T2) and 30% (T3), and control with no supplementing.
Shelke et al., (2014) conducted a study on preparation of low fat, sugar
free mango shrikhand. For this purpose artificial sweetener sucralose with alphanso
mango pulp was incorporated in buffalo skim milk chakka. Five treatments were
design as base mix of 70 per cent skim milk chakka 30 per cent alphanso mango pulp
added with 40 per cent cane sugar (T1), 3.0 per cent (T2), 6.0 per cent (T3), 9.0 per
cent (T4) and 12.0 per cent (T5), respectively.
Thakur et al. (2014) had undertaken a study with different levels (10%,
15%, 20% and 25%) of mango pulp. Experimental mango shrikhand mix was
standardized to 6.0 fats, 9.0 solid non fats, 35% sugar and @ 1% culture.
Devid et al., (2015) reported that preparation of herbal shrikhand was
carried out by incorporating aqueous basil extract @ 1%, 2%, 3% and 4%, indicated
as T1, T2, T3 and T4 respectively.
Parveez Ahmad Para (2015) prepared flavored shrikhand (FSH), by
addition of chiku pulp and orange pulp in equal proportion (50:50) that constituted
14% of the total bulk of chakka, compared to normal shrikhand (SH).
2.5 Utilization of black carrot in food products
Aysegul Kirca et al. (2005) studied the stability of black carrot
anthocynin in various fruit juice and nectars was studied during heating at 70-900C
and storage at 4-370C. During the storage, degradation of anthocynin was very fast at
370C, respectively in pineapple nectar. Refrigerated storage (40C) markedly increased
the stability in all samples. Activation energy for the degradation of black carrot
anthocynin in coloured juices and nectors ranged from 42.1 to 75.8 kJ mol -1 at 70-
900C and 65.9-94.7 kJ mol-1 at 4-370C.
Khandare et al. (2011) reported that enzyme-assisted preparation prior

to pressing can remarkably improve the quality of black carrot juice resulting in
enhanced juice yield, total phenols, anthocyanins and total antioxidant activity. Since
enhanced antioxidant activity is directly related with health promoting capacity, use of
enzyme-assisted processing can be useful approach for producing healthy juices.
M. MehrizAbou EI Samh et al., (2013) give a review on properties and

antioxidant activity of probiotic yoghurt flavored with black carrot, pumpkin and
17
strawberry. Chemical, rheological, organoleptic, microbiological and antioxidant
properties were determined in the flavored yoghurts. RSA% was higher in flavored
probiotic yoghurt containing 0.5 and 1% pumpkin and carrot than plain yoghurt with
or without sugar.
Senem Kamiloglu et al., (2015) reported the first research describing

the stability of colour properties, anthocyanins and antioxidant capacity of black
carrot jams and marmalades during processing, storage and in vitro gastrointestinal
digestion. The high losses of anthocyanins observed during jam and marmalade
processing and storage bring challenges to the food industry. In order to minimise the
loss of beneficial compounds and to achieve a good coloured with high antioxidant
capacity, these products should be stored at 4°C.
2.6 Organoleptic evaluation of shrikhand
Prajapati (1992) reported that post production heat treatment to

shrikhand slightly improve the sensory quality of shrikhand and accordingly its
flavour, body and texture.
Nalawade et al., (1998) studied the effect of compositional variables

on sensory quality and consistency of shrikhand. They reported that shrikhand
containing fat and sugar between 2 to 4 per cent and 30 to 35 per cent respectively
had lower acceptability, whereas fat and sugar between 7 to 9 per cent and 33 to 39
per cent, respectively had a higher acceptability. They further reported that the most
desirable combination of fat and sugar levels of shrikhand that could gave maximum
acceptability worked out to be 8 per cent fat and 36 per cent sugar.
Shukla et al. (2007) prepared shrikhand by traditional/UF process

using lactic culture and yoghurt culture and subjected to sensory evaluation by panel
of judges. Lactic culture was preferred for traditional process because it produced
better flavour in comparison to yoghurt culture. The yoghurt culture lacked in diacetyl
flavour, but was preferred because of a shorter incubation period.
Kolape et al. (2010) prepared shrikhand using three levels of papaya

pulp viz., 10, 20, 30 per cent by weight of chakka and one level of sugar 35 per cent
by weight of chakka and one control sample without papaya pulp and 35 per cent
sugar was also prepared for comparison. It was observed that the mean score for
18
overall acceptability for the treatment T0, T1, T2 and T3 was 7.32, 7.18, 7.32 and 7.50
per cent, respectively. Maximum overall acceptability score 7.50 per cent was
observed for treatment T3 and minimum for treatment T2 (7.18 per cent). These
observations indicated that the proportion of papaya pulp in blend increased the
overall acceptability.
Lakshmi, R. Ranganna et al. (2013) conducted the study on shrikhand

by addition of jamun fruit pulp. They use different level of jamun pulp i.e 20, 40 and
60 per cent with 35 per cent sugar on the basis of chakka. They also prepared one
control treatment without jamun pulp. Among the different level of chakka:jamun
pulp 60:40 blend was best quality and accepted by judges. Various sensory attributes
like flavour, colour, and body texture of the product was found highly acceptable.
Finally they concluded that jamun fruit can be effectively utilized in the preparation
of fruit based shrikhand.
Rita Narayanan et al. (2013) prepared the shrikhand from dahi with a
constant level of sugar (40%) and supplementing with banana pulp at 10% (T1), 20%
(T2) and 30% (T3). They observed that colour and appearance score, flavour and
overall acceptability of shrikhand were highest in 20% and lowest in control. Finally
they concluded that 20% banana pulp (T2) had a most preferred by judges than other
treatment.
Shelke et al., (2014) conducted a study on preparation of low fat, sugar

free mango shrikhand. Five treatments were designed as base mix of 70 per cent skim
milk chakka 30 per cent alphanso mango pulp added with 40 per cent cane sugar (T1),
3.0 per cent (T2), 6.0 per cent (T3), 9.0 per cent (T4) and 12.0 per cent (T5),
respectively. On the basis of sensory evaluation indicates that, there was no
appreciable difference between the mango shrikhand prepared by 6 per cent sucralose
compared with mango shrikhand prepared by cane sugar.
Thakur et al., (2014) prepared shrikhand with different levels (10%,

15%, 20% and 25%) of mango pulp. Experimental mango shrikhand mix was
standardized to 6.0 fats, 9.0 solid not fats, 35% sugar and @ 1% culture. They
concluded that the shrikhand prepared with 25% (T4) mango pulp was highly
acceptable in terms of flavour and taste and overall quality as compared to other
treatment combinations.
19
Singh et al., (2015) developed the Jamun enrich shrikhand. The
process of development of jamun inrich shrikhand (JES) was successfully optimized
using response surface methodology (RSM). They reported that 12.78% jamun pulp
powder and 30.66% sugar shows the higher impact on the colour (8.41), flavour
(7.98), sweetness (8.41), body & texture (8.69) and overall acceptability (8.33). The
jamun pulp powder showed maximum influence on colour, flavour and overall
acceptability whereas the sugar concentration greatly affects the sweetness and body
and texture.
Abhilasha et al., (2016) conducted a study on shrikhand preparation by

incorporation of different level of sesame seed oil such as 4, 8, 12, and 16 %. They
reported that 8% of the sesame seed oil was selected as optimum on the basis of
sensory parameters.
2.7 Physico-chemical composition of shrikhand
A wide variation in composition of shrikhand has been reported by

various workers.
Boghra and Mathur (1992) studied the major and minor constituents of
market shrikhand. They reported the average composition of major constituents s
moisture, 34.70; total solids, 65.30; fat, 3.6; protein, 7.0; ash, 0.39 per cent; whereas,
composition of minor constituents in mg/100g as calcium, 65.6; magnesium, 14.0;
phosphorus, 95.5; citrate, 24.9; sodium, 28.8; potassium, 57.1; chloride, 45.9; copper,
0.42; iron, 1.75 and zinc, 0.69.
Karthikeyan et al., (1996) reported the average chemical composition

of shrikhand prepared from buffalo skim milk as moisture 40.78 per cent, fat 6.03 per
cent, protein 8.66 per cent, and reducing sugar 3.71 per cent, non – reducing sugar
40.43 per cent and acidity 1.00 per cent.
Shinde (1995) worked on utilization of SMP for preparation of

shrikhand and found that, it contains total solids, moisture, fat, protein, sucrose,
acidity and ash were 53.53, 46.46, 8.76, 6.27, 38.66, 1.005 and 0.896 per cent in
respectively shrikhand.
Jain (1996) studied the comparative appraisal quality of shrikhand

manufactured and sold in cities of Gujarat state. He reported the average chemical
composition as moisture 30.33-42.70 per cent, fat 1.57-22.49 per cent, protein 7.72-
20
11.53 per cent, lactose 1.50-5.68 per cent, sucrose 63.70-82.42 per cent and ash
0.417-0.683 per cent on dry matter basis.
Salunkhe (1996) studied the physico-chemical, rheological, sensory

and microbiological aspect of shrikhand from cities of Maharashtra state. He observed
the average chemical composition of shrikhand as total solids 57.04-67.76 per cent,
fat 3.04-8.88 per cent, protein 4.63-7.45 per cent, reducing sugar 1.54-6.50 per cent,
non reducing sugar 44.47-51.02 per cent, ash 0.30-0.45 per cent and acidity 1.035-1.5
per cent.
Aneja (1997) reported the chemical composition of shrikhand as

moisture 40 to 45 per cent, fat 5 to 6 per cent, protein 7 to 8 per cent, lactose 8 to 9
per cent, ash 0.45 to 0.55 per cent and sucrose 40 to 45 per cent.
Jagatap (1997) carried out studies on utilization of skim milk powder

for preparation of shrikhand and stated the chemical composition as 4.92 per cent fat,
63.91 per cent total solids, 36.10 per cent moisture, 7.31 per cent protein and 1.22 per
cent acidity.
Ghatak and Dutta (1998) studied the composition and sensory quality
of shrikhand prepared from cow milk and buffalo milk as given below,
Table No. 2 Composition quality of shrikhand prepared from cow milk and
buffalo milk
Sample Total solids Fat (%) Protein (%) Titratable acidity

(%) (%)
Buffalo milk 68.4 8.75 6.89 1.06
Cow milk 60.8 6.82 5.45 0.99
Boghra and Mathur (2000) stated that shrikhand constitutes 39.0 per
cent moisture and 61.0 per cent total solids which of 10.0 per cent fat, 11.5 per cent
proteins, 78.0 per cent carbohydrates and 0.5 per cent ash, on dry matter basis. It has
pH about 4.2-4.4.
Phate (2004) prepared shrikhand from cow milk using probiotic

culture and reported that it contains 9.75 per cent fat, 59.52 per cent total solids, 8.67
per cent protein and 1.192 per cent acidity.
Singh and Jha (2005) reported the proximate analysis of shrikhand

prepared using 40 per cent sugar as moisture 41.610 per cent, total solids 57.390 per
21
cent, fat 1.550 per cent, protein 11.407 per cent, ash 1.237 per cent, carbohydrate
43.197, titrable acidity 3.386 and pH 4.35.
Salunkhe et al., (2006) studied the physico-chemical properties of

shrikhand sold in Maharashtra state. They reported following composition as total
solids 57.0 to 67.8 per cent, fat 3.0 to 8.9 per cent, protein 4.6 to 6.7 per cent,
reducing sugars (Lactose) 1.5 to 6.5 per cent, non reducing sugars (sucrose) 44.5 to
51.0 per cent, ash 0.30 to 0.45 per cent, acidity 1.04 to 1.54 per cent and pH 3.9 to
4.3.
Singh (2006) reported on the regulatory standards for chakka and

shrikhand as,
Table No. 3 Regulatory standards for chakka and shrikhand

Commodity Total Milk fat Milk Titratable Total Sugar
solids (%) protein acidity ash (%) (%)
(%) (%) (%)
Chakka 30 min 3.3 min 3.0 min 2.5 3.5 --
Skim milk
20 min 0.5 max 6.0 min 2.5 5.0 --
chakka
Shrikhand 58 min 8.5 min 9,0 min 1.4 max 0.9 max 72.5 max
Fruit
58 min 7.0 min 9.0 min 1.4 max 0.9 max 72.5 max
shrikhand
Singh (2006) also reported the BIS specifications of shrikhand as given

below,
a. Total solids per cent mass, min 58.0
b. Milk fat per cent by mass (on dry matter basis), min 8.5
c. Milk protein per cent by mass (on dry matter basis), min 10.5
d. Sucrose per cent by mass (on dry basis), max 72.5
e. Total ash per cent by mass (on dry basis), max 0.9
f. Titratable acidity per cent by mass (on lactic acid), max 1.4
Shukla et al., (2007) prepared shrikhand by traditional and UF process

and reported the composition as follows,
22
Table No. 4 Composition of shrikhand by various methods
Cow milk Buffalo milk Traditional

Constituents UF process
shrikhand shrikhand process
Total solid (%) 58.20 58.60 58.90 58.78

Fat (%) 7.15 7.26 6.00 6.00
Protein (%) 10.63 10.82 8.70 9.73
Ash (%) 0.515 0.51 0.52 0.512
Sugar (%) 36.7 36.7 41.00 39.00
Titratable
1.05 1.12 1.08 1.11
acidity (%LA )
Kolape et al. (2010) preparation shrikhand by means of three levels of

papaya pulp viz., 10, 20, 30 per cent by weight of chakka and one level of sugar 35
per cent by weight of chakka were used and one control sample without papaya pulp
and 35 per cent sugar was also prepared for comparison. It was observed that the
moisture, fat, protein, total solid, lactose, total sugar, pH, acidity and ash contents of
shrikhand were determined.
Mali et al., (2010) studied on preparation of shrikhand with constant

level of sugar (40 per cent by weight of chakka) and different levels of papaya pulp
i.e. 0 (T1), 5 (T2), 10 (T3), 15 (T4) and 20 (T5) per cent by weight of chakka. Chemical
composition of shrikhand was affected by different levels of papaya pulp (per cent).
The fat, total solid and protein percentage were significantly highest in shrikhand
prepared without papaya pulp (0), while it was lower in shrikhand prepared with 20
per cent papaya pulp. The moisture and ash percentage were significantly the lowest
in shrikhand prepared without papaya pulp (0), while the highest in shrikhand
prepared with 20 per cent papaya pulp.
Shambharkar et al., (2011) conducted a study on shrikhand from cow

milk chakka by adding sapota pulp i.e. 5% (T1), 10% (T2), 15% (T3) and 20% (T4).
Fat contain of shrikhand, T1 (8.05%) showed highest fat contain among all the
treatments. Total solid contain of shrikhand was highest in T1 (65.67%) and lowest in
T5 (54.31%) for protein contain T1 (6.15%) was significantly higher than rest of
treatments. Titratable acidity was highest in T1 (1.86%) and lowest in T5 (1.69%).
23
Nadaf et al., (2012) studied on preparation of shrikhand by adding
gulkand and rose petal powder and revealed that the protein and fat content was
decreases as compare to control. The protein and fat was decrease in shrikhand due to
the lower protein and fat content in gulkand and rose petal powder but carbohydrate
content increases and also increase in ash content with increase with quantity of
gulkand.
Meena Mehta (2013) pointed out the chemical composition of branded

shrikhand of Amul, Aarey, Warna and Mahanand collected from Mumbai city. It can
be seen that the total fat content of the shrikhand was in the range 5.34% to 7.61%.
BIS value reported the total fat is 5%. The value of reducing sugar is related to
quantity of sugar added to make the product sweet. Total reducing sugar in the
shrikhand averaged to 48%, which is lower than the standard value. The higher value
of reducing sugar in the Warna brand shrikhand indicated that product has more free
aldehyde and ketone group. Milk and milk products are rich sources of proteins.
Protein value of shrikhand was determined which ranges between 5.4mg to
9.2mg/100g. The Aarey brand shrikhand was maximum protein of 9.2 mg/100g can
be recommended as source of protein. However, loose shrikhand with only 5.4
mg/100g sample is a poor source of protein. The samples were tested for their pH
value. It was found that shrikhand has acidic pH in the range 4.7 to 5.9. Loose
shrikhand has subnormal acidic pH of 4.7, which is lower than the permissible value.
The lower pH will retard the growth of certain bacteria and may increase the shelf life
of shrikhand. Also the result indicated that the moisture content of differently branded
shrikhand was in the range of 45% to 52%. Aarey brand shrikhand has 45% of
moisture while loose shrikhand had maximum moisture content.
Devid (2015) studied on preparation of shrikhand with basil (Ocimum

basilicum) extract, Taking the experimental results of the present investigation into
considerations, it can be concluded that the Herbal shrikhand prepared by
incorporating the 3% basil extract i.e., Treatment 3 (T3) outlaid the better organoleptic
properties viz, colour and appearance, body and texture, flavour and taste and overall
acceptability followed by treatment 2 (T2) i.e., with 2% basil extract. The physico-
chemical analysis results shows that treatment 4 (T4) with 4% basil extract possess
maximum moisture, protein, ash content, Antioxidant Activity, Acidity and pH while
24
the control sample (T0) has maximum Total Solids and Fat content.
2.8 Shelf life of shrikhand
Shelf-life refers to the time (in days or months) it retains its edible
qualities after production. Shrikhand has a higher keeping quality than dahi or
yoghurt due to higher sugar content. The keeping quality of shrikhand largely
depends on the method of preparation and initial microflora like yeast, mould and
other contaminations. The production also undergoes acidification during storage
which may lead to off flavours in the product.
Despite as high as about 50 per cent sugar on shrikhand, the product

know to developed off flavour and colour under commercial condition of storage. the
sugar apart from serving as sweetening agent also improve keeping quality of the
product (Traut and Schud, 1943) and retards developing oxidized flavour.
Gandhi and Jain (1977) reported the keeping quality of shrikhand

prepared from buffalo milk to be about 12-15 days under refrigeration temperature
(4.4- 10 0C) thereafter, increase in mould growth and acidity was observed.
Sharma and Zariwala (1980) observed that the shrikhand stored at 10±
3 0C could be preserved for about 40 days and shrikhand stored at 31 0C was spoiled
within one week.
Desai et al., (1985) observed a shelf life of shrikhand for more than 30
days at 10 0C prepared from homogenized and unhomogenized buffalo milk.
Upadhyay et al., (1985) studied the chemical changes during storage of

shrikhand at 7 ±2 0C and its relation with sensory quality. The product deteriorated
steadily upto 50 days as indicated by its titratable acidity, pH, proteolytic degredation
extent of lipolysis and reducing and non reducing sugar levels. The rate of detoriation
was faster at 7± 2 0C and the product became unacceptable in both the cases within 40
and 50 days, respectively.
Patel and Chakraborty (1987) reported data on organoleptic evaluation,

changes in acidity, pH, soluble nitrogen, total volatile fatty acids and the microflora,
particularly yeast, moulds and proteolytic count. The shelf life of shrikhand sample
was observed to be within the range of 28-35 days at 10 0C. However, the butter milk
25
shrikhand samples had a shelf-life of about 28 days at 10 0C.
Prajapati et al., (1993) prepared thermized shrikhand by subjecting it

to 5 post- production heat treatment viz. 55 0C/ 30 min.(T1), 60 0C/ 20min (T2), 65
0
C/10min (T3), 70 0C/5min(T4), 75 0C/2min (T5) and stored at 35-37 0C and 8-10 0C.
They observed that the heat treatment of shrikhand at 70 0C for 5 minutes yielded a
product with superior overall quality having shelf life of 15 days at 35-37 0C.
Similarly, in case of shrikhand stored at 8-10 0C, the samples became unacceptable on
70th days of storage, where as T2 and T5 had storage life greater than 70th days at 8-10
0
C.
Patel et al., (1993) reported that keeping quality of chakka prepared

from buffalo skim milk stored at 5, 10, and 300C on the basis of sensory
characteristics the shelf life of chakka was 4 days at 300C 109 days at 100C and 16
days at 50C. However, during storage the samples were criticized for being acidic,
yellow and the surface became hard and course.
Kadu et al., (1994) reported that shrikhand prepard from homogenized

cow milk could be stored upto 6 days at room temperature (26 ± 4 0C) and 1 days at
refrigeration temperature (8 ± 2 0C) while, shrikhand prepared from unhomogenized
cow milk could be stored upto 4 days and 1 days at room and refrigeration
temperature, respectively.
Rachakonda (1995) reported the keeping quality of shrikhand prepared

from cow milk using L. acidophilus under refrigeration to be about 50 days.
2.8.1 Organoleptic changes during storage
The chemical and microbiological changes brought about by

microorganisms and their enzymes during storage have influence on the keeping
quality and acceptability of fermented milk. Also the storage temperature has
influence on the keeping quality of fermented milk. Higher the temperature of storage
less will be the keeping quality, lower the temperature of storage more will be shelf
life of the product. Even at low temperature also the contaminants do grow but their
rate of multiplication is slow. The microorganisms bring about deterioration in the
product leading to unacceptability of the product.
26
Mahajan et al., (1979) reported the effect of storage temperature (30 ±
1ºC) on flavour of spray dried shrikhand prepared from cow and buffalo milk score
was given out of 10. On reconstitution flavour of the reconstituted product decreased
as the storage period increased in both cases. Initially at 0 day the score for flavour of
reconstituted product made from cow and buffalo milk was 8.5 and 8.2 on 45th day. It
was 8.1 and 7.5 for cow and buffalo milk product and it decreased to 7.0 and 5.8 on
90th day of storage at 30 ± 1ºC flavour of both the reconstituted product was
acceptable upto 45 days, but deterioration was rapid thereafter for buffalo milk spray
dried shrikhand powder than cow milk spray dried shrikhand powder.
Sharma and Zariwala (1980) studied deterioration of shrikhand during

storage. They collected 50 samples of shrikhand from different markets of Bombay
and Greater Bombay and prepared 25 shrikhand samples in the laboratory. The
samples were stored at 10 ± 3ºC and 37ºC while, laboratory samples were stored at
37ºC. organoleptic evaluation was done at fixed interval. The development of off
flavour and unpleasant odour in samples of shrikhand stored at 10 ± 3ºC was
observed to be very slow and the product kept well upto a period of 1 month whereas
market as well as laboratory samples of shrikhand stored at 37ºC developed off
flavour within a period of 7 days and become unacceptable. The colour index of the
samples increased rapidly during the first week of storage and thereafter it increased
gradually in all cases.
Upadhyay et al., (1985) prepared five lots of plain shrikhand using

mixed culture of streptococcus lactic and streptococcus diacetyl lactic DRC-1. The
product was stored at 7 ± 2ºC and -7 ± 2ºC for 50 days. Changes in sensory quality
(scores out of 18) of shrikhand during storage at both the temperatures was carried out
at an interval of 10 days. Fresh samples of shrikhand scored 16.40 marks. When the
samples were stored at 7 ± 2ºC the sensory score was same as that of fresh samples on
10th day of storage. Then it declined to 15.58, 14.82, 14.24 and 11.94 on 50th day of
storage. In case of samples stored at -7 + 2ºC the sensory score was 16.40, 15.74,
15.14, 14.72 and 13.52 on 10, 20, 30, 40 and 50th day of storage, respectively.
Shrikhand became unacceptable organoleptically within 40 days at 7 ± 2ºC and in 50
days at -7 ± 2ºC.
27
Sanyal et al., (1990) made use of preservatives for improving shelf life
of curd (dahi). Cow milk was heated at 90ºC for 10 min., cooled to 35ºC and mixed
with 0.5% agar agar as stabilizer by adding 1:10 melted solution. The milk stabilizer
mix was immediately inoculated with 3 per cent streptococcus lactis culture. After
incubation at 30ºC for 16 hours the firmly set dahi was heated at 75ºC for 10 min. in a
water bath with constant slow agitation, cooled to 30ºC and mixed with 0.1 per cent
sodium benzoate, 0.2 per cent potassium serbate and 6.5 per cent cane sugar. Control
sample was prepared without addition of stabilizer and preservatives. Both samples of
dahi were stored at 30 ± 2ºC and 4 ± 2ºC. Overall acceptability of the product was
done on the basis of 9 point hedonic scale. On sensory evaluation at 2 nd day the
control sample kept at 30 ± 2ºC and 4 ± 2ºC scored 7.22 and 7.44 marks out of 9
respectively. Control sample stored at 30 ± 2ºC and 4 ± 2ºC kept well only for 2 days
and 7 days respectively. Experimental sample of dahi was acceptable upto 20 days
and 45 days at 30 ± 2ºC and 4 ± 2ºC respectively. Overall sensory score for
experimental dahi sample stored at 30 ± 2ºC and 4 ± 2ºC was 8.47 on first day which
decreased to 7.07 and 7.20 on 20 and 45 days storage period, respectively.
Zakiwaski et al., (1991) reported effect of thermization on quality of

quarg. Quarg samples produced from thermized cultured milk pH 4.5 had a better
keeping quality at 7ºC than control produce without thermization.
Patel et al., (1993) reported the effect of various storage temperatures

(5, 10 and 30ºC) on sensory characteristics of chakka. Stored samples were evaluated
at fixed interval for flavour (55), body and texture (30), appearance (10) and colour
(5). Score for flavour decreased with increase in storage period. The flavour of chakka
was acceptable upto 16 days, 10 days and 4 days at 5, 10 and 30ºC respectively.
Spoiled samples were criticized as having acidic, sour, yeasty and mouldy defects.
Score for body and texture decreased with increase in storage period. Colour of the
chakka turned to dull and yellow towards the end of the storage. Appearance score of
fresh chakka also decreased gradually as the storage period progressed. This is
because the product turned dull in appearance and surface became dry due to loss of
moisture. Towards the end of storage, samples developed green discoloration due to
mould grown.
28
Prajapati et al., (1993) studied the quality appraisal of heated
shrikhand stored at refrigerated temperature (8-10ºC). post production heat treatment
(PPHT) was given to shrikhand, at 55ºC/30 min (T1), 60ºC/20 min (T2), 65ºC/10 min
90 (T3), 70ºC/5 min (T4) and 75ºC/2 min (T5). Shrikhand without PPHT was kept as
control. Sensory evaluation was carried by using yoghurt score card recommended for
yoghurt. Score was given out of 18. Total sensory score for fresh control sample was
16.17 which decreased to 13.76 on 30th day of storage. Sensory score for fresh T1
sample was 16.49 which decrease to 15.48 on 45th day of storage. T2, T3, T4 and T5
scored 16.70, 16.58, 16.59 and 16.64 marks, respectively for fresh samples of
shrikhand and decreased to 15.41, 15.49, 15.35 and 15.28 marks on 70th day of
storage. Unheated control sample became unacceptable after 45 days and T1 on 10th
day of storage at 8- 10ºC whereas heated samples (T2 – T5) had storage life greater
than 70 days.
Kadu et al., (1994) reported the sensory changes during storage of

shrikhand at 26 ± 4ºC and 8 ± 2ºC prepared from unhmogenzed and homogenized
cow milk. Organoleptic changes were evaluated using 9 point hedonic scale. At 0 day
the sensory score was 8.8 and 9 for unhomogenized and homogenized milk shrikhand,
which decreased to 6.8 and 7.4 during 6 days storage at 26 ± 4ºC temperature,
respectively. During storage at 8 ± 2ºC the sensory score decreased from 8.8 and 9 to
5 and 6.1 in shrikhand prepared from unhomogenized and homogenized cow milk
respectively. Thus, it was concluded that the unhomogenized cow milk shrikhand was
acceptable (like moderately) upto 4 and 10 days at 26 ± 4ºC and 8 ± 2ºC respectively,
and homogenized cow milk shrikhand was acceptable (like moderately) upto 6 and 12
days at 26 ± 4ºC and 8 ± 2ºC, respectively.
Rachakonda (1995) reported changes in sensory quality of shrikhand

prepared using L. acidophilus stored at refrigerated temperature. Changes in sensory
quality of product were evaluated on 9 point hedonic scale. Average sensory score for
fresh sample was 8.08 for control. Shrikhand (prepared using dahi culture) and 7.83
for shrikhand prepared using L. acidophilus culture. Sensory score decreased with
increase in storage period. However, the product was acceptable upto 40 days only.
The score was 7.28 for control shrikhand and 7.22 for L. acidophilus shrikhand
respectively on 50th day; the product was unacceptable with off flavour. The cups of
shrikhand showed yeast and mould growth on the surface.
29
Nigam et al., (2009) they reported that shrikhand prepared by added of
different levels of papaya pulp at 20, 40, and 60 per cent. On the basis of sensory
evaluation 20 per cent papaya pulp found most acceptable and keeping quality was to
be 14 days, when stored at the temperature of 50C.
Kumar et al., (2011) studies were conducted to evaluate the effect of

apple pulp on the quality characteristic of shrikhand. Various levels of apple pulp viz;
0, 10, 20, and 30 per cent apple pulp used in the preparation of shrikhand replacing in
chakka in the formulation. Further the use of celosia argentea as a colouring agent in
the preparation of the shrikhand congaing optimum level of apple pulp was explored.
On the basis of various sensory parameter shrikhand containing 20% apple pulp and
dried celosia argentea flower was selected as optimum. The product was further pack
in polyester cups and started under refrigeration condition at 4 0C for period of three
week. They observed that the mean sensory score was decrease with increase storage
period. Finally they concluded that the product was acceptable for period of three
week under refrigeration condition.
Landge et al., (2011) conduct the studied on preparation of shrikhand

using aswaganda powder as additive. They use ashwaganda powder @ 0, 0.3, 0.5 and
0.7 per cent with 40 per cent cane sugar (by weight of chakka) for manufacture of
shrikhand. The shrikhand prepared by addition of 0.5 per cent ashwaganda powder
(T2) was superior in other treatment. The sample was stored at 7 0C and sensory
quality evaluated at regular interval. They revealed that treatment T2 was acceptable
up to 52 days under refrigeration temperature while T0 was acceptable up to 37 days
and T1 and T3 up to 45 days in refrigeration storage.
Mehrotra et al., (2014) studied on effect of sugar replacement on

chemical composition of shrikhand. On the basis of organoleptic evaluvation
shrikhand was acceptable upto 30 per cent substitution of sugar with stevia extract
and 20 per cent substitution with stevia powder as compared to control recipe. The
most acceptable sample and control was stored in 21 days at refrigeration
temperature. During storage product (30 % stevia leaves and 100 sugar) was analysis
for sensory score at an interval of 7 days. The storage study reveals that there was a
decreased noticed in flavour score, colour and appearance, body and texture,
mouthfeel, and overall acceptability in both the control and sample shrikhand during
30
storage.
Parveez Ahmad Para (2015) preparation of a flavored shrikhand

(FSH), by addition of chiku pulp and orange pulp in equal proportion (50:50) that
constituted 14% of the total bulk of chakka, compared to normal shrikhand (SH). The
scores for appearance & colour of FSH (7.23 ± 0.13) and SH (7.09 ± 0.09), flavor of
FSH (7.33 ± 0.14) and SH (7.28 ± 0.10), texture of FSH (7.41 ± 0.12) and SH (7.47 ±
0.11), sweetness of FSH (7.05 ± 0.16) and SH (6.85 ± 0.14), and overall acceptability
of FSH (7.53 ± 0.20) and SH (7.65 ± 0.11) were the highest in fresh samples (0d), and
decreased significantly (P ≤0.05) with increase in storage period at and beyond 7days,
except appearance & colour, in which the difference was observed at and beyond 14
days.
2.8.2 Physico-chemical changes during storage

Fermentation is a metabolic process in which chemical changes are
brought about on organic substrate such as protein, carbohydrates or fat through the
action of enzymes liberated by specific microorganisms. The final product undergoes
chemical changes during storage which may lead to off flavours in the product.
Sharma and Zariwala (1980) reported the changes in chemical quality
of shrikhand sample collected from different markets of Bombay and Grater Bombay
and stored at 10 ± 30C the average moisture contents in all samples did not shows
marked variations irrespective of their storage temperature whereas the sample
containing higher moisture contents were found to deteriorate faster. No market
changes in fat contents of samples stored at 37 0C showed slightly decrease in their
initial level of fat and finally acquired off flavour and odour due to deterioration of
milk fat. The average pH level of shrikhand samples through remained almost
constant in all cases but its trend was observed towards lower side on storage. the
average acidity was found to increase in all cases, irrespective of storage temperature.
Sample stored at 37 0C showed marked. The volatile acidity of shrikhand sampled
increase in all cases irrespective of storage temperature. Sample stored at 370C
showed market changes. The average total protein content s in all cases registered
almost a constant level. The water soluble protein contents in all cases were observed
to increase. The level of sucrose content in case of shrikhand samples at 37 0C was
found decreasing. The decrease was comparatively less in case sample stored at 10 ±
3 0C. The reducing sugar content in all cases was found to decrease. The ash content
31
in all cases was found almost constant thereby showing no effect of storage.
Upadhyay et al., (1985) reported that chemical changes in stored

shrikhand and their relationship with organoleptic quality at 7 ± 2 0C and -7 ± 2 0C.
They reported that acidity increased during storage at both temperatures, more at 7 ±
2 0C. The study of photolytic changes indicated formal tritration and shilovich
tritration values increased on storage at both temperatures, changes being greater at 7
± 20C. the stored product become unacceptable after 40 days at 7 ± 20C and 50 days at
-7 ± 20C as judged by sensory score. All the chemical tests described except pH
showed significant correlation with sensory evaluation.
Prajapati et al., (1993) reported that the post production of heat

treatment (PPHT) of cultured milk products not destroyed majority of starter as well
as contaminating organisms but also reduced biochemical spoilage of the product and
thereby extended its shelf life.
Kadu et al., (1994) reported the chemical changes in shrikhand

prepared from unhomogenized and homogenized cow milk during storage at room
temperature (26 ± 4 0C) and refrigeration temperature (8 ± 2 0C). They reported that
there was decrease in moisture and fat content of shrikhand during storage at 26 ± 2
0
C and 8 ± 2 0C. Decrease was faster in unhomogenized milk shrikhand sample and in
sample stored at 26 ± 4 0C. It was observed that there was marked variation in SNF
per cent in the samples stored at room and refrigeration temperature. There was slight
increase in the SNF per cent due to loss of moisture of the product during storage at
both the temperatures. Acidity increased during storage period. Maximum increase
was found in the samples stored at room temperature than refrigeration temperature.
The study revealed that average shelf life of shrikhand prepared from unhomogenized
cow milk storage at 26 ± 2 0C and 8 ± 2 0C was 4 and 10 days, respectively, while
shrikhand prepared from homogenized cow milk can be stored at 6 and 10 days at 26
± 2 0C and 8 ± 2 0C, respectively.
Sonawane et al., (2007) was studied on effect of addition of different

of strawberry pulp and sugar on chemical composition of shrikhand during storage.
Two levels of sugar viz; 30 (S1) and 40 (S2) per cent and three levels of strawberry
pulp viz; 10 (P1), 15 (P2) and 20 (P3) per cent on weight basis of chakka were included
in the experimental trials, along with one control sample. The moisture content in all
32
the experimental samples was decreased during storage period. The acidity of
Shrikhand increased with pulp level which was 1.305 per cent in control and 1.385
per cent in S2P2 sample, when samples stored at room temperature. The average
soluble „N‟ in fresh product was 0.081 per cent which was increased to 0.20 per cent
on 11th day of storage under refrigerated temperature (5 ± 2 0C).
Navita et al., (2009) studied on shrikhand prepared using papaya pulp

incorporated in chakka to increase the nutritional quality and overall acceptability.
Papaya pulp was added at 20 per cent, 40 per cent and 60 per cent levels. She reported
that fat, protein, lactose, sucrose, ash and total solid content significantly increased
with increase in storage period of shrikhand at the temperature of 5 0C.
Langde et al., (2011) prepared shrikhand from ashwagandha powder
@ 0.3%, 0.5% and 0.7% with 40% cane sugar (by weight of chakka), was mixed in
chakka for manufacture of shrikhand. The prepared product was stored at 70C in
refrigerator and chemically was monitored at regular interval. The moisture content
decreased with increase in ashwagandha powder level. Fat increased slightly with
increasing storage period up to 22 days. After 22 days, fat percentage indicated
decreasing trend. Among all treated samples, T2 was superior to T1 and T3. Increase in
protein content was due to ashwagandha powder. Total sugar in all treatment samples
and control sample indicated decreasing pattern. Total solids significantly indicated
increasing trend during storage period because total solids are correlated with
moisture per cent. Acidity indicated increasing trend in storage period because acidity
depends on presence of lactic acid bacteria in shrikhand samples. pH was also useful
for indication of deterioration of sample
Raghuwanshi et al., (2011) studied on effect of source and storage
interval on reducing and non reducing sugar control of shrikhand. Ten shrikhand
samples collected from the markets of Akola and Amravati and prepared in the
laboratory were stored at room temperature (30±20C) and at refrigeration temperature
(5+10C). The samples stored at room temperature were analysed daily till they got
spoiled i.e. for five days, while the refrigeration samples were analysed at an interval
of seven days till they got spoiled i.e. thirty five days, for the determination of content
of reducing and non-reducing sugar. Fresh shrikhand was having 2.96% reducing
sugar which increased to 3.39% during five days of storage and finally reached to
4.70% in 35 days of storage. There was decrease in non reducing sugar from 48.41 to
33
48.05 in first 5 days and thereafter to 40.80% in 35 days. Thus from the above study it
was concluded that with the decrease in non-reducing sugar, there was proportionate
increase in reducing sugar during storage for longer period was found.
chemical composition of shrikhand. On the basis of organoleptic evaluation shrikhand
was acceptable upto 30 per cent substitution of sugar with stevia extract and 20 per
cent substitution with stevia powder as compared to control recipe. The most
acceptable sample and control was stored in 21 days at refrigeration temperature.
During storage product (30 % stevia leaves and 100 % sugar) was analysis for
physico-chemical at an interval of 7 days. The storage study reveals that there was a
decreased noticed in fat, protein, moisture, ash with increase titratable acidity and pH
in both the control and sample shrikhand during storage.
Fermented milk products contain less number or contaminants when
fresh, it is the post manufacture contamination during storage that needs vigorous
checking. The contamination results into a considerable increase in population of
spoilage organisms, thereby lowering the keeping quality of the product. The most
common contaminants of milk and milk products are yeast, moulds and E. coli. Their
presence in the product beyond the standards specified is undesirable causing spoilage
of the product.
Sharma and Zariwala (1980) conducted storage study on laboratory

samples and market samples of shrikhand sold in Bombay. Market samples were
stored at 10 ± 3ºC and 37ºC and lactic acid producing organisms exhibited decreasing
trend in all cases irrespective to the preservative, aspects of high sugar contents in the
product. The total plate count was observed to be highly variable in all cases. The
variability in the total plate count may be attributed to the varying conditions under
which the product was prepared and marketed. The yeast and mould count did not
very much. The product become unfit for the consumption due to surface mould
growth in Shrikhand further added to discoloration of the product. The staphylococci
counts showed fluctuations without any marked increase which may again be
attributed to the preservative aspects of sugar. The proteolytic count increased in
storage and was found to be very high in spoiled samples. Gas production in all cases
was noticeable resulting in the samples acquiring spongy texture.
34
Upadhyay et al., (1984) reported microbial changes in stored
shrikhand and their application in predicting the sensory quality of the product.
Shrikhand was prepared using mixed culture of streptococcus lactic 10 and
streptococcus lactis subsp. Diacetylactis DRC -1 and the microbial and organoleptic
changes during storage at –7 ± 2ºC and 7 ± 2ºC were noted for about 50 days. Total
bacterial count and count of psychographs, acid producing bacteria and yeast and
mould increased steadily. The Coliform count was negative in all cases. Shrikhand
was unacceptable within 40 days at 7 ± 2ºC storage and 50 days at -7 ± 2ºC. Good
correlation was observed between different microbiological tests and also with
sensory evaluation. The suggested limit or microbial load is 85 x 105 cfu/g for total
bacterial counts, 18400 cfu/g for yeast and mould counts and absence of coliform in
0.1 g of shrikhand.
Dave et al., (1993) reported microbial changes during storage of

buffalo milk dahi prepared using streptococcus thermophilus MD2, MD8 or D3
starter. The dahi was stored at 37ºC for 48 hours or at 5-7ºC for 18 days. It was
observed that standard plate count increased (P < 0.05) with storage time at either
temperature and with total solids content throughout storage. Dahi prepared with
strain D3 had higher counts (P < 0.05) than that prepared with strain MD2 or MD8.
Yeast/mould counts of most samples remained within the standard of < 100/g during
storage for 24 h. at ambient temperature (37ºC) or 12 days at 5-7ºC, then increased
rapidly. A coliform count was within the limit of < 10/g initially but declined during
storage and was not detected after 48 hours at ambient temperature or 18 days at 5-
7ºC.
Prajapati et al., (1990) studied quality appraisal of heated shrikhand

stored at refrigerated temperature (8-10ºC). Shrikhand was subjected to give post
production heat treatments (PPHT) viz., 55 ºC/30 min. (T1), 60 ºC/20 min (T2),
65ºC/10 min (T3), 70 ºC/5 min (T4) and 75 ºC/2 min (T5). Untreated shrikhand was
kept as control. It was observed that initial total viable count (TVC) in case of control
and T2 sample decreased steadily as storage period progressed. There was increase in
TVC in T1, T3, T4 and T5 samples during storage period of 70 days. Acid produces
count (APC) in case of control, T1 and T2 samples showed decreasing trend during
storage. T3, T4 and T5 samples showed complete absence of APC during storage.
Liportylic count (LC) in control sample increased with increase in storage period.
35
Heat treated samples showed complete absence of Lipolytic organism during storage.
Proteolytic count (PC) case of control, T1 and T2 decreased during storage periods of
70 days at 8-10º C, T3, T4 and T5 samples showed complete absence of proteolytic
microorganisms during storage, yeast and mould count (YMC) increased in control
sample and samples T1 and T2 showed decreasing trend during storage period. T3, T4
and T5 samples showed complete absence of yeast and mould during storage. All the
samples including control showed absence of coliforms throughout the storage period
of 70 days at 8-10 ºC temperature.
Hassan et al., (1994) studied effect of fungicides on the keeping

quality of sour acidophilus milk. Buffalo milk with 2 per cent fat was heated at 90-95
ºC/30 min, then inoculated with 3 per cent L. acidophilus and added with (i) 0.02, (ii)
0.04 per cent potassium sorbet, (iii) 0.02 per cent delvocid (natamycin fungicide)
prior to incubation at 37 ºC. Then cultured milks were stored at 7 ºC for 25 days. It
was observed that the titratable acidity was initially slightly lower in treated samples
than control sample but increased in all samples during storage. The L. acidophilus
count increase during the first 4 days of storage in control and 8 days in treated
samples, then decreased, no yeast/moulds were detected in (ii) and (iii). Sample
throughout the storage period but were observed after 8 and 15 days in control and (i)
treated samples respectively, coliforms were detected after 8, 12, 15 and 25 days of
storage in control, (i), (ii) and (iii) treated samples respectively and small number of
spore formers were always present. Control (i), (ii) and (iii) treated samples
respectively had total sensory score of 17, 4, 17.0 and 17.4 when fresh and remained
acceptable for 8, 15, 21 and 21days. Addition of 0.04 per cent potassium sorbate or
0.02 per cent Delvocid is recommended for extending the shelf life of acidophilus
milk.
Rachakonda (1995) prepared therapeutic shrikhand using L.

acidophilus. Shrikhand was stored at refrigerated temperature for about 50 days.
Microbial quality of shrikhand was assessed in terms of SPC count during storage.
Decreasing trend of SPC count was observed during storage.
Sreeja Rajmohan and Prasad (1995) studied microbial changes in dahi

during storage. Dahi samples were added with nisin at 1000 IU/g curd or with a nisin
producing organism, which is capable of producing 1000 IU/g curd while, third
36
sample was kept as control. Samples were analyzed on 2nd, 3rd and 4th day of storage.
It was observed that addition of nisin did not alter the total lactic count during storage.
Nisin producing organisms multiplied during storage, yeast and mould count
increased on storage for all samples, indicating that nisin had no effect on these
organisms. However, coliforms were found to be within acceptable limits (< 10/g) for
all samples, possibly due to increased acidity during storage.
Sarkar et al., (1996) conducted study on incorporation of Gelodan TM

SB 253 (stabilizer cum preservative) and nisin on the microbiological quality of
shrikhand. Four combinations of (i) LF 40+ L. acidophilus + Leuconosto dextranicum
(3 + 1 + 1 %), (ii) same as in (i) + nisin 2.5 RU/ml, (iii) same as in (i) + Gelodan TM
SB 253 + nisin 25 RU/ml were selected to obtain dahi for shrikhand manufacture.
Nisin was added to dahi at the end of incubation and Gelodan TM SB 253 was added
to milk prior to autoclaving. Shrikhand prepared using above mentioned 4
combinations was stored at 15 + 1ºC and was assessed for microbiological quality
during storage. Lactic acid bacteria, Enterobacter aerogenes, yeast and mould,
proteolytic and lipotylic count increased with increase in storage period in all the 4
combinations. A gradual decline in E. coli count during storage and their inhibition by
lactic acid and antimicrobials elaborated by starter cultures was reported. Samonelia
shrigelia counts were nil in every sample of shrikhand during storage upto 20 days.
Salunke et al., (2005) they were study on microbiogical quality of

shrikhand sold in Maharashtra state. They were collect market samples of shrikhand
from twenty popular manufacturs five from each of the four cities of Maharashtra and
analysed for microbiological quality. The standard plate counts (SPC) and yeast and
mold counts (YMC) of the product ranged from 5.59 to 8.36 and 3.52 to 5.24 log
cful/g and square root transformed values of coliforms ranged from 1.00 to 5.67
cful/g. Microbiological differences among manufacturers of different cities were too
low to be significant. Almost all the samples did not meet the requirements for YMC
as laid down under BIS standards.
Kumar et al., (2011) conducted study on shrikhand with different

levels of apple pulp. Various levels of apple pulp viz; 0, 10, 20, and 30 per cent apple
pulp used in the preparation of shrikhand replacing in chakka in the formulation.
Further the use of celosia argentea as a colouring agent in the preparation of the
37
shrikhand congaing optimum level of apple pulp was explored. On the basis of
various sensory parameter shrikhand containing 20% apple pulp and dried celosia
argentea flower was selected as optimum. The product was further pack in polyester
cups and started under refrigeration condition at 4 0C for period of three week. They
observed that the plate count and psycrophilic count increased significantly where as
coliform count were not detected through the period of storage.
Landge et al., (2011) conduct the studied on preparation of shrikhand

using aswaganda powder as additive. They use ashwaganda powder @ 0, 0.3, 0.5 and
0.7 per cent with 40 per cent cane sugar (by weight of chakka) was use for
manufacture of shrikhand. They reported that one days control sample T0 had highest
microbial load (27.32x106 cfu/g) than rest of the treatment. It was followed by
ashwagandha treatment T1 (25x106 cfu/g) T2 and T3 sample showed least microbial
load than T0 and T1 due to level of ashwagandha. Treated sample showed decreasing
microbial load up to 15 days of storage. Similarly result observed in yeast and mould
count.

chemical composition of shrikhand. On the basis of organoleptic evaluvation
shrikhand was acceptable upto 30 per cent substitution of sugar with stevia extract
and 20 per cent substitution with stevia powder as compared to control recipe. The
most acceptable sample and control was stored in 21 days at refrigeration
temperature. During storage product (30 % stevia leaves and 100 sugar) was analysis
for TPC at an interval of 7 days. The initial day TPC was low for both (100% sugar
and 30 % Stevia powder) shrikhand sample. The mean values of TPC (log cfu g-1)
showed that number of microorganisms increases with increase in storage days. The
mean TPC ranged from 1.34 to 2.67 cfu g-1 for control shrikhand and from 1.00 to
2.34 cfu g-1 for sample shrikhand. The results of microbial characteristics revel that
the shrikhand sample can be stored up to three week under refrigerated condition.
2.10 Cost structure of shrikhand
Bachhav (2005) observed that lowest cost of production of plain

drinking yoghurt was 12.35 per kg while highest cost that is Rs. 15.32 per kg blended
with 9 per cent grape pulp.
38
Mali et al., (2010) observed that lowest cost of production of plain
shrikhand was Rs. 57.685 per kg while highest cost that is Rs. 68.585 per kg was
observed in shrikhand blended with 20 per cent papaya pulp.
Gavane (2010) observed that highest cost of production of plain

shrikhand was Rs. 47.90 per kg while lowest cost that is Rs. 46.55 per kg was
observed in shrikhand blended with 10 per cent custard apple pulp.
Achal Shambharkar (2011) pointed out the cost of production of 1 kg

shrikhand with addition of sapota pulp was lowest in shrikhand prepared with 20%
sapota pulp (Rs. 66.96)and highest in plain shrikhand (Rs. 68.80). Increase level of
sapota pulp- showed slight decrease in cost of production of shrikhand.
39
CHAPTER-III
MATERIAL AND METHODS
3.1 Information about place of work
The present study on “Preparation of Shrikhand by Using Black Carrot

Juice” was carried out at the Department of Animal Husbandry and Dairy Science,
College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani. The
material used and methods employed for conducting the experiments were as under:
3.2 Materials
3.2.1 Collection of milk
Fresh, clean, whole buffalo milk was procured form Dairy unit maintained at
Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada
Krushi vidhyapeeth, Parbhani.
3.2.2. Standardization of milk
The fresh buffalo milk was received from Dairy Unit Dept. of AHDS College
of Agriculture Parbhani and standardized at 6 per cent fat level for preparation of
dahi.
3.2.3 Starter culture
The freeze-dried culture of suitable strain (NCIM-2408) was procured from
National Chemical Laboratory, Pune.
3.2.4. Black Carrot Juice
The fresh black carrot juice was procured from Department of Horticulture
Collage of Agriculture, Parbhani
3.2.5 Sugar
Clean crystalline cane sugar was procured from local market and used as per
requirement.
3.2.6 Mixer/Grinder
Electric mixer was use for grinding the sugar.
3.2.7 Muslin cloth
Muslin cloth was procured from local market for filtration of milk and
draining of whey from dahi, during chakka making.
3.2.8 Plastic cup
Plastic cup was procured for local market for storing and serving of shrikhand.
40
3.3 Treatment details
For the preparation of shrikhand by blending with black carrot juice, the
following treatment combination was taken for study.
Treatment combination
T1: Shrikhand prepared with 100% buffalo milk.
T2: Addition of 3% black carrot juice in shrikhand on the basis of chakka.
T5: Addition of 9% black carrot juice in shrikhand on the basis of chakka
3.4. Methods
Flow chart for preparation of shrikhand by using with black carrot juice
Received fresh milk Black carrot
Filtration / clarification Wash in cold water
Standardization of fat at 6 % Remove hair
Pasteurization of milk (700C) Slices
Cooling of milk (300C) Macerate
Addition of starter culture @ 1 % Extract juice e-Hydratic juice pressure
Incubation 12 hrs. (300C) Juice
Setting of curd Add 5% citric acid
Drainage of whey (8 hrs.) Bottiling
Chakka Store
Addition of black carrot juice in chakka
Addition of grinded sugar @ 45 % by weight of chakka
Kneading
Shrikhand
Packaging
Storage
41
T3 T2 T1
T5
T4
Plate 1. Shrikhand prepared using different levels of black carrot juice
3.5 Packaging of shrikhand

The shrikhand was packaed in sanitized polystyrene cups, sealed and
kept for storage at 7 0C in refrigerator. The fresh and stored sampled were analyzed
for sensory, physico-chemical, antioxidant, colour and microbiological quality.
3.6 Organoleptic quality of shrikhand
Sensory evaluation of shrikhand was carried out by using 9-point
hedonic scale describe by (Gupta 1976). The product was evaluate by the panel of
judges from Dept. of Animal Husbandry and Dairy Science and College of Food
Technology, VNMKV., Parbhani with respect to flavor, colour and appearance, body
and texture, mouthfeel and overall acceptability attributes.
3.7 Physico-Chemical analysis of shrikhand
Shrikhand samples from each combination was analyzed for the
following constituents
3.7.1 Titratable acidity
Titratable acidity of product (as per lactic acidity) was determined
according to the method specified in part-I of IS : 1479 (ISI, 1960) using 10 g sample.
Ten gram shrikhand sample was taken in a conical flask, it was mixed
with 10 ml of distilled water. Then few drops of phenolpthalin indicator were added
and titrated again 0.1 N NaoH solutions. The acidity as per cent lactic acid was
determined by using following formula.
No. of ml of 0.1 N NaoH required X 0.009
% Acidity (LA) = -----------------------------------------------------------
Weight of sample
42
3.7.2 Fat
The fat percent of shrikhand was determined by Chaudhari (1959).
Five gram of sample was weighted in the butryometer used for the
determination of fat content of cream. To it 10 ml of concentrated H2SO4 and 1 ml of
amyl alcohol was added. Then sufficient quantity of distilled water was added in order
to make the volume. The rubber stopper was fixed in the butrometer and the content
of the butyrometer were mixed thoroughly. It was place on water bath maintained at
70 0C till the sample was completely dissolved. It was centrifuged at 1400 rpm for 3-4
minutes and the reading of the fat was recorded.
3.7.3 Protein
Protein content of shrikhand was determined by the Microkjeldhal method
as described in ISI (1981)
Weight accurately about 3 g of the sample and transfer carefully to the

kjeldahl flask, taking precaution to see that particles of the sample do not stick in the
neck of the flask. Add 10.0 g of potassium sulphate, 0.5 g of mercuric oxide and 20
ml of sulphuric acid to the flask. Mix the contents, add boiling chips and heat the flask
carefully on the digestion apparatus until foaming stops and the contents have become
liquid. Continue the digestion with more vigorous heating until the contents of the
kjeldahl flask are completely clear and colourless. During the heating, mix the
contents from time to time. Boil the liquid vigorously for one and half hours after it
has become clear. Avoid local over-heating. Cool the contents of the flask to room
temperature and make up to volume in a 100 ml volumetric flask. Pipette 10 ml of
aliquot of the solution to the micro-kjeldahl distillation apparatus and make the
solution alkaline by 8 ml of sodium hydroxide-sodium thiosulphate solution and
steam distilation. Absorb the ammonia evolved in 5 ml of boric acid solution
containing 2 to 3 drops of the indicator. Collect about 25 ml of distillate and titrate
against the hydrochloric acid till violet colour appears.
(Burette reading - Blank reading)

Nitrogen % = x 0.0014 x 100
Weight of sample
Protein % = % Nitrogen x 6.38

The per cent nitrogen was multiplied by factor 6.38 to obtain protein per
cent in the sample.
43
3.7.4 Lactose/Sucrose
Lactose and sucrose were estimated as per the procedure described in
Indian Standards SP. (PART XI) -1981 for burfi with slight modification.
Weighed accurately 40 g sample of shrikhand in 100 ml beaker separately, add 50 ml
of hot water at 80 - 90 o C to it and mixed and transferred the contents to a 250 ml
volumetric flask and rinsed the beaker with hot water to make the volume to about 10
150 ml. The contents in the volumetric flask were mixed and cooled to room
temperature followed by addition of 5 ml of 10 % dilute ammonia and it was allowed
to stand for 15 min. The exact equivalent of 5 ml of 10 % dilute acetic acid was added
to neutralize the ammonia added. This was added 12.5 ml of zinc acetate solution
followed by 12.5 ml of potassium ferrocynide solution and mixed again. The contents
were made up to 250 ml mark using distilled water and allowed to settle and it was
filtered through Whatman filter paper No.1. The filtrate was marked as B1. From B1
50 ml was taken in to a 100 ml volumetric flask and 5 ml of concentrated HCL was
added followed by heating at 68o C for 5 minutes. It was cooled and neutralizes with
50 % NAOH and made up to 100 ml with distilled water and was marked as A1. The
solution marked as A1 was diluted 20 times (5 ml made up to 100 ml ) and B1 was
diluted 4 times (25 ml made up to 100 ml) and were marked as A2 and B 2
respectively. Both the solutions were taken in to a burette and titrated against the
mixture of 5 ml each of Fehling‟s 1 and Fehling 2 solutions added with a mixed
indicator. Similarly standard lactose and sucrose solutions were taken and titrated.
The lactose and sucrose contents in the shrikhand samples were calculated as follows
Titer value for standard lactose × 5 × 2
Lactose % =
Titer value for B 2
20 w1 2f2 f1
Sucrose % = [ - ]
w2 v2 v1
Where,
W1 = weight in mg of sucrose corresponding to 10 ml of Fehling‟s solution
W2 = weight of the material taken for the determination
44
3.7. 6 Moisture
Moisture content of shrikhand was determined by standard procedure
as described by (Anonymous, 1959).
Two g of shrikhand sample was weighed in the moisture dish. 2 to 3 ml
of hot distilled water was added to make a paste, which was spread over entire bottom
of the dish. The dish was then placed on a hot plate and heated till colour of the
residue became light brown. The dish was then transferred to hot air oven maintained
at 100oC where it was heated for 20 minutes. Finally, the dish was transferred to
desiccators (containing calcium chloride) for cooling followed by subsequent
weighing. The heating, cooling and weighing was continued till there was no
difference in last two subsequent weights. The per cent moisture in shrikhand was
calculated by using following formula.
100 (W1 – W2)
Moisture (%) =
W1 – W
Where,
W1 is weight of dish and sample before drying in g
W2 is weight of dish and sample after drying in g
W is weight of dish in g
3.7.7 Total Solid
The total solids was determined as per the method recommended by
BIS for the milk IS: SP-18, 1981.
A clean dry empty porcelain crucible was kept in hot air oven
maintained at 100 0C for one and half hour cooled and weighted. Then 5 g of
shrikhand sample was weighted quickly. Crucible was placed in a hot water bath for
30 minutes. The crucible was removed and wiped, the bottom and transferred to oven
maintained at 100 0C. After 2 to 3 hours crucibles was immediately removed to
desiccators to cool for about 30 minutes and weighted, the crucible again returned to
oven and heated for one more hour and then transferred to desicator, cooled and
weighted as before. This process was repeated till difference between successive
weights did not exceed by 0.5 mg.
Weight of residue
Total solid (%) = X 100
Weight of sample
45
3.7.8 pH
The pH of Shrikhand samples was determined by potentiometric
method using a digital pH meter at a temperature of 250C. Firstly the pH meter was
standardized by using standard buffer solution pH 4 and 9. The electrode of pH meter
was directly dipped in to the shrikhand, the pH of shrikhand was observed on screen
of pH meter was recorded.
3.7.9 Viscosity
The viscosity of shrikhand samples were determined by using brook
viscometer. It is a versatile instrument for measuring the viscosity of Newtonian and
non Newtonian fluids. It is based on measurement of resistance to rotation of spindle
immersed in the test material. The instrument can also be classed as torsion
viscometer. Since the results are obtained by measuring torque on the rotary point of
the instrument. The measurement of torque on a spindle with constant speed of
rotation in test material is the basis of operation.
The Brooke DV-E viscometer measures fluid viscosity at given shear

rates. Viscosity is a measure of fluids resistance to flow. The principle of the DV-E is
the rotate spindle (which is immersed in the test fluid) through a calibrated spring.
The viscosity drag of the fluid against the spindle is measured by the spring
deflection. Spring deflection is measured with a rotary transducer which provides a
torque signal. The measurement range of DV-E (in centipoises or mili pascal seconds)
is determined by the rotational speed of the spindle, the size and shape of the spindle
is rotating, and the full scale torque of the calibrated spring. There are four basic
spring torque series offered by Brooke field.
Model Spring torque

Dyne-cm mili Newton-m
LVDV-E 673.7 0.0673
RVDV-E 7187.0 0.7187
HADV-E 14374.0 1.4374
HBDV-E 57496.0 5.7496
The higher the spring torque, the higher the measured range.
46
Spindle selection
LVDV-E viscometers are provided with a set of four spindles. The

spindles are attached to the viscometer by screwing them to the male copulating nut.
Calibration procedure
1. Placed the viscosity standard fluid (in the proper container) in to the water bath.
2. Attached the spindle to the viscometer. Attached chamber (SA-1Y) and clamp to the
viscometer.
3. Lower DV-E into measurement position; operate the viscometer at 10 RPM until the
chamber is fully flooded.
4. The viscosity standard fluid, together with the spindle, should be immersed bath for a
minimum of 1 hr., studying the fluid periodically (operate 10 RPM periodically),
prior to taking measurement.
5. After 1 hr. checked the temperature of the viscosity standard fluid with an accurate
thermometer.
6. If the fluid is out test temperature measure the viscosity and record the viscometer
reading. (Note: The spindle must rotate at least (5) times for one minute, whichever is
greater before readings are taken.
7. The viscosity reading should equal the cp value on the viscosity, fluid standard within
the combined, accuracies of the viscometer and standard. However, instrument
accuracy is + 2% of the maximum viscosity range at not the standard 1%.
3.8 Antioxidant activity assays.
3.8.1 Ferric reducing antioxidant power (FRAP)
FRAP assay developed initially to measure ferric reducing ability of
blood plasma (Benzie and Strain, 1996) has now been widely employed in a variety of
plant and food samples. The FRAP assay also takes advantage of the electron transfer
reactions, wherein a ferric salt, Fe (TPTZ)2 III, is used as an oxidant under acidic
conditions, PH 3.6. FRAP assay was performed according to the procedure described
by Benzie and Strain (1996) with some modifications. FRAP values are obtained by
comparing the absorbance change at 593 nm in test reaction mixtures with those
containing ferrous ions in known concentration. Aqueous solutions of known ferrous
ion concentration in the range 100-1000µl (FeSO4.7H2O) were employed for
calibration. Working reagent was prepared freshly each by mixing 300Mm acetate
buffer, pH 3.6, 10 Mm TPTZ in 40 Mm HCL and 20Mm FeCl3 in the ratio 10:1:1
47
(v:v:v). Briefly 3 ml of the FRAP reagent was mixed with 100µl of sample extract in
attest tube and vortexed. Absorbance readings were recorded after 4 min of sample
reagent mixing at a wavelength of 593 nm.
3.8.2 Cupric reducing antioxidant capacity (CUPRAC)
CUPRAC stands for „cupric reducing antioxidant capacity‟. This
method recently developed by Apak et al., (2004), measures the copper (II) or cupric
ion reducing ability of polyphenols. This is a simple and widely applicable
antioxidant capacity index for dietary polyphenols, vitamins C and E. It makes use of
the copper (II)- neocuproine [Cu(II)-Nc] reagent as the chromogenic oxidizing agent.
The method comprises mixing of the antioxidant solution with a
copper (II) chloride solution, a neocuproine alcoholic solution, and an ammonium
aqueous buffer at pH 7 and subsequent measurement of the developed absorbance at
450 nm after 30 min. Normal sample measurement is as follows:
To a test tube were added 1 ml each of copper (II) chloride solution

(10-2 M), Neocuproine solution (Nc) of 7.5 × 10-3 M, and ammonium acetate (NH4
Ac) buffer (pH 7) solutions. Antioxidant sample (or standard) solution (x mL) and
H2O (1.1-x mL) were added to the initial mixture so as the make the final volume
4.1mL. The tubes were stoppered and after one hour, the absorbance at 450nm was
recorded against a reagent blank. The standard calibration curve of each antioxidant
compound was constructed in this manner as absorbance versus concentration. The
molar absorptivity of the CUPRAC method for each antioxidant was found from the
slope of the calibration line concerned and the Antioxidant activity was expressed as
µmol Trolox g-1.
3.9 Colour measurement

Color measurements were conducted using ColorFlex Calorimeter at
Department of Horticulture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
colour measurement system equipped with dual beam xenon flash lamp and universal
software.
The instrument was calibrated prior to sample measurements with
standard black, white and green tile as prescribed by the supplier. The results were
represented by the L*, a*, b* notation. It is a 3D colour presentation method in which
L* is the lightness of colour and equals 0 for black and 100 for white. The a* is the
48
amount of red (0 to 60) or green (0 to -60) while b* is the yellowness (0 to 60) or
blueness (0 to -60).
Plate 2: ColorFlex colour measurement system

3.10 Storage studies
The shrikhand samples were evaluated on the basis of sensory,
physico-chemical, antioxidant acidity, colour stability and microbial changes during
storage period at predetermined intervals at refrigeration temperature.
3.11 Microbiological changes
The microbiological changes that occurred during storage of shrikhand
were recorded in terms of standard plate count and yeast and mould count and
coliform count. The above changes were recorded up to 28 days in storage.
3.11.1 Preparation of dilutions
Exactly 11 grams of shrikhand sample was weighed and transferred to
a sterile glass mortar and about 20 ml of sterile saline solution from 99 ml blank was
added and smooth paste was made using the pastel, which was then transferred to a
sterile 250 conical flask. Another 20 ml of the buffer was poured in to the mortar,
rinsed thoroughly and transferred in the flask. Rest of the saline solution in 99 ml
dilution blank was poured in to the mortar, rinsed and transferred in the flask. The
content of the flask was mixed well. This represents the first dilution (1:10),
subsequent dilutions were prepared by transferring 1 ml in 9 ml sterile blanks.
3.11.1.1 Standard plate count
49
The standard plate count of the product was determined as per the
procedure described in IS 1962, part III (ISI: 1962) using pore plate method.
Using a fresh sterilized pipette, 1 ml of each dilution to sterile petri
plates were added, beginning with highest dilution and finishing with the lowest.
Nutrient ager media was melted and cooked to 45 ± 1 0C. The 10 ml of this melted
media was added to each plate and the content of the plate were inverted and
incubated in the incubator maintained at 37 ± 0.5 0C for a period of 48 hours. At the
end of the incubation period the plates were removed for counting the developed
colonies.
3.11.1.2 Yeast and mould
Potato dextrose agar (Hi media, India) was used to enumerate yeast
and mould counts in the shrikhand sample. The media contained 200 g potatoes
(infusion form), 20 g dextrose, 15 g agar per liter and pH was adjusted to 5.6 + 0.2.
To rehydrate the medium 39 g of PDA powder was suspended in 1000 ml distilled
water and boiled to dissolve the medium completely. It was then transferred to conical
flasks which were sterilized by autoclaving at 15 psi pressure (121 °C). The pH of the
media was lowered by using 10 % sterile tartaric acid solution. Yeast and mould were
enumerated following the standard protocol delineated in Indian Standards (SP: 18
Part XI - 1981). The plates were incubated at 30 °C for 48 hrs and counts were
expressed as cfu/g of the product.
3.11.1.3 Coliform count
Violet red bile agar (Hi media, India) containing 3 g yeast extract, 7 g
peptone, 1.5 g bile salts no. 3, 10 g lactose, 5 g sodium chloride, 15 g agar and 0.03 g
neutral red per liter was used to enumerate the coliform counts in shrikhand samples.
To rehydrate the medium 41.5 g of VRBA powder was suspended in 1000 ml distilled
water. The mixture was brought to boil to dissolve the media completely. The media
was cooled to 45 °C and 71 poured in to conical flasks (150 ml). This media was not
autoclaved. To each of the duplicate sterile Petri-dish 1 ml of 1:10 dilution of the
sample was added. 10 – 15 ml of melted (45 o C) VRBA was added to each of the
Petri dish and the contents were mixed well by rotating it horizontally. The media was
then allowed to solidify and then incubated after inverting the plates at 37 + 1 °C for
24 hrs and coliform count was expressed as cfu/g of the product.
3.12 Stastical analysis
50
The scores given by different judges were tabulated. The data was
analysed by completely randomize block design as per Panse and Sukhatme (1967).
51
CHAPTER-IV
RESULTS AND DISCUSSION

The results obtained during the course of present investigation entitled
“Studies on Preparation of Shrikhand by using Black Carrot Juice” in relation to the
Physico-chemical, organoleptic, shelf life, colour analysis, antioxidant properties,
microbiological properties and cost studies of shrikhand for different treatment are
presented and result have been discussed in this chapter under the following main
headings.
3.1 Proximate chemical composition of buffalo milk
3.2 Proximate chemical composition of black carrot juice
3.3 Proximate chemical composition of chakka
3.5 Physico-chemical properties of shrikhand
3.6 Organoleptic quality of shrikhand during storage
3.7 Physico-chemical properties of shrikhand during storage
3.8 Antioxident properties of shrikhand
3.9 Colour analysis of shrikhand
3.10 Microbiology of shrikhand
3.11 Cost structure of shrikhand
3.1 Proximate chemical composition of buffalo milk
The milk procured from buffalo unit, Department of Animal
Husbandry and Dairy Science, Collage of Agriculture, V.N.M.K.V., Parbhani was
analyzed for its chemical composition. The results were tabulated in Table 5.
Table No. 5 Proximate chemical composition of buffalo milk
Sr. No. Constituent Percent
1 Water 83.8±0.6
2 Fat 6.4±0.4
3 Protein 3.93±0.3
4 Lactose 4.9±0.3
5 Total solids 16.02 ±0.4
From Table 5, it was observed that, buffalo milk contains 83.8±0.6 per
cent moisture, 6.4±0.4 per cent fat, 3.93±0.3 per cent protein, 4.9±0.3 per cent lactose,
52
and 16.02±0.4 per cent total solids. This milk was standardized to 6 % fat for
preparation of shrikhand in further studies.
De (2009) reported the average chemical composition of buffalo milk
as water 84.2 per cent, fat 6.6 per cent, protein 3.9 per cent and ash 0.8 per cent.
3.2 Proximate chemical compositionof black carrot juice
Black carrot was procured from the Department of Horticulture,
Collage of Agriculture, VNMKV, Parbhani and juice was prepared. Average chemical
composition of black carrot juice is presented in Table 6.
Table No.6 Chemical analysis of black carrot juice
1 Moisture 88.00
2 Dry matter 12.00
3 Acidity 0.24
4 pH 5.78
5 Brix consistency 8.00 brix
6 Ascorbic acid 7.70 mg/L
7 Anthocyanin 2434.5 mg/L
8 Total flavonoids 94.38 mg/100ml
9 Total Phenolics 270.74(GAE/100)
3.3 Proximate chemical composition of chakka

The curd mass known as chakka is the base material of shrikhand. It is
obtained by the removal of whey from dahi. The quality of shrikhand is largely
influenced by physical and chemical properties of chakka. Average chemical
composition of chakka was presented in Table 7.
Table No. 7 Proximate chemical composition of chakka
1 Moisture 69.70±0.3
2 Fat 14.7±0.4
3 Protein 13.56±0.3
4 Lactose 2.52±0.5
5 Total solids 30.30±0.4
6 pH 4.72±0.6
7 Titratable Acidity 0.94±0.3
53
The acceptability of black carrot juice blended in shrikhand was
measured in terms of sensory attribute such as flavour, colour and appearance, body
and texture, mouthfeel and overall acceptability of the product by the panel of the
judges, using “9 point Hedonic scale”. Each sample was bearing a code number so as
to avoid its identity and impartial results (Pal and Gupta, 1985).
3.4.1 Flavour
The data pertaining to flavour score of shrikhand prepared using black
carrot juice at different levels was depicted in table 8 and graphically represented in
Fig. 1.
Table No. 8 Flavour score of shrikhand prepared using black carrot juice.
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 7.65 7.28 7.85 8.03 7.5 7.66b
T2 7.85 8.47 8.45 8.16 8.33 8.25a
T3 8.45 7.21 7.42 7.21 7.33 7.52b
T4 7.35 6.57 7.51 6.83 7.5 7.15c
T5 6.78 6.34 6.85 7.14 6.33 6.69c
SE±0.171 CD at 5% 0.504
It is revealed from above table that, the maximum and minimum flavor
score of shrikhand is in the range of 6.69 to 8.25. The mean flavour score of
shrikhand prepared using black carrot juice for treatment T1, T2, T3, T4 and T5 were
7.66, 8.25, 7.52, 7.15 and 6.69 respectively. The treatment T2 was significantly
(P≥0.05) higher over T1, T3, T4 and T5. Moreover T1 and T3 are at par with each other
but T4 and T5 is significantly (P≤0.05) lower flavour as compare to T1, T2 and T3. It
was also observed from above finding that the shrikhand prepared with 3% black
carrot juice obtained highest flavour score as compared to other treatment. As the
level of black carrot juice increases the flavour score decreases significantly. Most of
the judges reported the carrotic flavour when higher level of black carrot juice was
used.
Present result about flavor score is in agreement with Gavane et.al.
(2010). According to them addition of different level of custard apple pulp
significantly affect the flavour of shrikhand. They conducted the study using 0, 1, 2,
3, 4 and 5 per cent custard apple pulp on the basis of chakka. They found that
54
shrikhand prepared with 2% (T2) custard apple was having highest flavour score as
compare to other levels. Whereas shrikhand prepared with 5% (T5) custard apple
obtained lowest flavour score. Similarly Singh and Paswan (2015) conducted a study
for optimization of the levels of jamun powder and sugar for preparation of shrikhand
by adopting response surface methodology. They use minimum 2.93% and maximum
17.70% jamun powder and minimum 22.93% and maximum 37.70% sugar in
preparation of shrikhand. Total 13 combinations with different levels of jamun
powder and sugar was studied. They found that 13% jamun powder and 30.66% sugar
was best suited in response to the flavour score of shrikhand. The higher levels of
jamun powder decrease the flavour score.
Flavour
10
8
6
score
4
2
0
T1 T2 T3 T4 T5
Series1 7.66 8.25 7.52 7.15 6.69
Fig.1 Flavour score of shrikhand prepared using black carrot juice.

3.4.2 Colour and appearance
The colour and appearance score of shrikhand prepared using black
carrot juice for different treatment was given below in table 9
Table No. 9 Colour and appearance score of shrikhand prepared using black
carrot juice.
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 7.83 6.92 8.00 7.66 7.83 7.65a
T2 8.08 7.65 8.64 7.75 8.33 8.09a
T3 7.75 6.92 7.85 6.91 7.33 7.35b
T4 7.75 6.85 7.57 6.25 6.83 7.05c
T5 6.58 5.57 7.50 5.83 6.16 6.33d
SE±0.244 CD at 5%0.719
55
It is revealed from above table that, the maximum and minimum colour
and appearance score of shrikhand is in the range of 6.33 to 8.09. The mean colour
and appearance score of shrikhand prepared using black carrot juice for treatment T1,
T2, T3, T4 and T5 were 7.65, 8.09, 7.35, 7.05 and 6.33 respectively. The treatment T2
was significantly (P≥0.05) higher over T1, T3, T4 and T5. Moreover T1 are at par with
superior but T5 is significantly (P≤0.05) lower colour and appearance as compare to
T1, T2, T3 and T4. It was also observed from above results that the shrikhand prepared
with 3% black carrot juice obtained highest colour and appearance score as compared
to other treatment. As the level of black carrot juice increases the colour and
appearance score decreases significantly. Most of the judges reported as the level of
black carrot juice increased the dark pinkish colour when higher level black carrot
juice use.
The present result about colour and appearance score is in good
accordance with the result reported by Chavanet.al. (2009). According to them
addition of different level of strawberry pulp and sugar significantly affect the colour
and appearance of shrikhand. They conducted a study using two levels of sugar viz;
30 and 40 per cent and three levels of strawberry pulp viz; 10, 15, and 20 per cent on
the basis of chakka including one control sample. They found that shrikhand prepared
with 40% sugar and 15% strawberry pulp was having highest colour and appearance
score as compared to other level including control sample. Similarly Gavane (2010)
also observed same result of shrikhand prepared using custard apple pulp. They
conducted the study using 0, 1, 2, 3, 4 and 5 per cent custard apple pulp on the basis
of chakka. They found that shrikhand prepared with 2% (T2) custard apple was having
highest colour and appearance score as compare to other levels. Whereas shrikhand
prepared with 5% (T5) custard apple obtained lowest colour and appearance score.
The mean colour and appearance score in shrikhand prepared from
different treatment is as shown in figure 2.
56
Colour and Appereance
10
6
Score
0
T1 T2 T3 T4 T5
Series1 7.65 8.09 7.35 7.05 6.33
Fig. 2Colour and appearance score of shrikhand prepared using black carrot
juice.
3.4.3 Body and texture
The body and texture score of shrikhand prepared using black carrot
juice for different treatment was given below in table 10.
Table No. 10 Body and texture score of shrikhand prepared using black carrot
juice
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 7.55 7.14 7.64 6.99 7.42 7.35b
T2 8.00 8.42 8.14 8.15 8.12 8.17a
T3 7.88 7.85 8.04 7.55 7.85 7.83a
T4 7.12 6.50 7.35 6.02 6.84 6.77c
T5 7.14 5.97 7.14 5.34 5.92 6.30d
SE±0.205 CD at 5%0.605
From table No. 10 it was revealed that body and texture score of
shrikhand samples was ranged from 6.30 to 8.17. The mean body and texture score of
shrikhand by using black carrot juice for treatment T1, T2, T3, T4 and T5 were7.35,
8.17, 7.83, 6.77 and 6.30 respectively. The treatment T2 was significantly (P≤0.05)
superior over T1, T3, T4 and T5. Moreover T3 are at par with superior but T5 was
significantly (P≤0.05) lower body and texture as compare to T1, T2, T3 and T4. It was
also observed from above results that the shrikhand prepared with 3% black carrot
juice obtained highest body and texture score as compared to other treatment. As the
level of black carrot juice increases the body and texture score decreases significantly.
57
The incorporated shrikhand show a higher moisture than the control shrikhand.
Variation in body and texture score of shrikhand using black carrot juice might be due
to different levels of black carrot juice used.
The present result about body and texture score is in agreement with
Mali et al. (2010). They conducted the study on different levels of papaya pulp 0, 05,
10 and 20 per cent for preparation of shrikhand. They found that shrikhand prepared
with 20 per cent papaya pulp having highest body and texture score as compared to
other levels. Similarly Narayanan and Lingam (2013) also reported same results when
20% ripe banana improved the body and texture score over rest of the treatment. A
same kind of result was also observed by Shelkeet.al. (2014) about shrikhand
prepared with 6% alphanso mango pulp
The mean body and texture score in shrikhand prepared from different
treatment is as shown in figure 3.
Body and texture

10
6
Score
0
T1 T2 T3 T4 T5
Series1 7.35 8.17 7.83 6.77 6.3
Fig. 3 Body and texture score of shrikhand prepared using black carrot juice
3.4.4 Mouthfeel
The mouthfeel score of shrikhand prepared using black carrot juice for
different treatment was given below in table 11
58
Table No. 11 Mouthfeel score of shrikhand prepared using black carrot juice
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 8.08 7.00 8.00 7.66 8.00 7.75a
T2 8.16 8.14 8.28 7.83 8.16 8.11a
T3 8.08 6.85 8.00 6.83 7.16 7.38b
T4 8.00 6.71 7.57 6.83 6.66 7.15b
T5 7.66 6.85 6.57 6.16 6.16 6.68c
SE±0.232 CD at 5%0.685
Table 11 revealsthat, the maximum and minimum mouthfeel score of

shrikhand is in the range of 6.68 to 8.11. The mean mouthfeel score of shrikhand
prepared using black carrot juice for treatment T1, T2, T3, T4 and T5 were 7.75, 8.11,
7.38, 7.15 and 6.68 respectively. The treatment T2 was significantly higher (P≤0.05)
over T1, T3, T4 and T5. While treatment T1is at par with T2 and treatment T5 are
significantly lower as compare to T1, T2, T3 and T4. It was also observed from above
finding that the shrikhand prepared with 3% black carrot juice obtained highest
mouthfeel score as compared to other treatments. As the level of black carrot juice
increases the mouthfeel score decreases.
The present findings were in good accordance with result reported by
Mehrotra et.al,(2014). According to them stevia powder and extract was used to
replace sugar for preparation of shrikhand. Stevia powder and extract were added in
different combination in the experimental products. Control, having 100% sugar was
also prepared. They found that best mouthfeel score of shrikhand prepared up to 30%
substitution of sugar with stevia extract and 20% substitution with stevia powder as
compared to the control recipe.
The mean mouthfeel score in shrikhand prepared from different
treatment is as shown in figure 4.
59
Mouthfeel
9
8
7
6
Score
5
4
3
2
1
0
T1 T2 T3 T4 T5
Series1 7.75 8.11 7.38 7.15 6.68
Fig. 4Mouthfeel score of shrikhand prepared using black carrot juice.

3.4.5 Overall acceptability
The overall acceptability score of shrikhand prepared using black
carrot juice for different treatment was given below in table 12 and graphically
represented in 5.
Table No. 12 Overall acceptability score of shrikhand prepared using black
carrot juice.
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 8.03 7.39 7.96 7.66 8.12 7.83a
T2 8.16 7.42 8.25 7.91 8.5 8.05a
T3 7.15 7.07 7.21 6.79 7.42 7.13b
T4 7.5 6.71 6.05 6.7 7.04 6.80b
T5 6.56 6.70 5.57 6.04 6.32 6.24c
SE±0.178 CD at 5% 0.526
The overall acceptability score of shrikhand prepared using black

carrot juice was ranged from 6.24 to 8.05. For mean overall acceptability score of
shrikhand prepared using black carrot juice for treatments T1, T2, T3, T4 and T5 were
7.83, 8.05, 7.13, 6.80 and 6.24 respectively. The treatment T2 was significantly
(P≤0.05) higher than T3, T4 and T5. Moreover treatment T2 is at par with T1.
60
Oveall acceptability
10
Score 6
0
T1 T2 T3 T4 T5
Series1 7.83 8.05 7.13 6.8 6.24
Fig. 5Overall acceptability scores of shrikhand prepared using black carrot juice.
It was also observed from above table the maximum score was
obtained for shrikhand prepared with 3 per cent black carrot juice and Minimum for
shrikhand prepared with 9 per cent black carrot juice. Variation in overall
acceptability score of shrikhand was obtained due to varied levels of black carrot
juice used. As the level of black carrot juice increases the overall acceptability score
was observed decreased.
The present result about overall acceptability score is in agreement
with Narayanan and Lingam (2013) According to them shrikhand was prepared from
dahi with a constant level of sugar (40%) and supplementing with banana pulp at 10%
(T1), 20% (T2) and 30% (T3). T0 served as control with no supplementation, sensory
analysis showed a significant difference in different sensory attributes of T2 sample
with the rest of the treatments. T2 (20%) supplementation of banana pulp to shrikhand
was much preferred. The scores for overall acceptability was highest in T2 (8.66) and
lowest in T0 (8.00) and it was significantly affected due to blending of banana pulp at
20% level. Sunil Kumaret.al., (2011) reported that, 20% supplementation of apple
pulp had a higher overall acceptability score than the control, 10 and 30%
supplementation levels.
3.5 Physico-chemical Composition of Shrikhand
Shrikhand using black carrot juice was subjected to physico-chemical
analysis viz., titratable acidity, fat, protein, lactose, sucrose, moisture, SNF, total
solids, pH and viscosity. The results obtained were presented in the following tables.
61
3.5.1 Titratable Acidity
The titratable acidity of shrikhand using black carrot juice under
different treatment combinations was determined. The result obtained for titratable
acidity were presented in table 13 and graphically represented in Fig. 6
Table No. 13 Effect of different level of black carrot juice on per cent titratable
acidity of shrikhand
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 1.09 1.02 1.04 1.06 1.11 1.06a
T2 1.09 1.09 1.11 1.12 1.14 1.11b
T3 1.21 1.17 1.17 1.24 1.19 1.20c
T4 1.31 1.26 1.29 1.31 1.28 1.29d
T5 1.39 1.34 1.42 1.44 1.40 1.40e
SE±0.013 CD at 5% 0.039
Table 13 indicated that the titratable acidity of shrikhand using black

carrot juice was ranged from 1.06 to 1.40 per cent. The mean titratable acidity of
shrikhand prepared using black carrot juice for treatments T1, T2, T3, T4 and T5 were
1.06, 1.11, 1.20, 1.29 and 1.40 respectively. The maximum titratable acidity (1.40%)
was observed in shrikhand prepared with9 per cent black carrot juice and minimum
titratable acidity was obtained shrikhand prepared with 0 per cent black carrot juice
used (1.07%).All the treatments are significantly different (p≤0.05) from each other.
However, the black carrot juice affects the titratable acidity of shrikhand. The per cent
titratable acidity of shrikhand increase might be due to the acidic nature of black
carrot juice.
The present findings were good in accordance with results reported by
Nigam et al.,(2009). According to them addition of different level of papaya pulp
significantly affect the titratable acidity of shrikhand. They conducted the study using
0, 20, 40 and 60 per cent papaya pulp on the basis of chakka. They found that levels
of papaya pulp increase with increased titritable acidity of shrikhand. Similarly
Sonavane et. al. (2007) also observed same kind of result in shrikhand prepared with
strawberry pulp using 0.5, 10, 15, 20, 25 and 30 per cent. They found that the
significantly increase the acidity at each higher levels of strawberry pulp.
62
1.4
1.2
Acidity % 1
0.8
0.6
0.4
0.2
0
T1 T2 T3 T4 T5
Series1 1.06 1.11 1.2 1.29 1.4
Fig. 6: Effect of different level of black carrot juice on per cent titratable acidity
of shrikhand
3.5.2 Fat
The fat content of shrikhand prepared using black carrot juice for
different treatment was given below in table 14
Table No. 14Effect of different level of black carrot juice on per cent fat of
shrikhand
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 9.78 9.85 9.81 9.81 9.90 9.83a
T2 9.71 9.76 9.79 9.78 9.85 9.78a
T3 9.66 9.70 9.69 9.66 9.72 9.69a
T4 9.57 9.62 9.61 9.54 9.59 9.59b
T5 9.42 9.49 9.46 9.44 9.53 9.47b
SE±0.056 CD at 5%0.167
Table 14 indicated that the fat content of shrikhand samples was

ranged from 9.47 to 9.83 per cent. The fat content of shrikhand for treatments T1, T2,
T3, T4 and T5 was 9.83, 9.78, 9.69, 9.59 and 9.47 respectively. The maximum fat
(9.82%) was observed in shrikhand prepared with0 per cent black carrot juice
whereas minimum fat (9.48%) was obtained shrikhand prepared with 9 per cent black
carrot juice (9.48%). The treatment T1 was significantly higher (p≤0.05) over T2, T3,
T4 and T5. While treatment T2 and T3 are at par with each other but treatment T4 and
T5 are significantly lower fat as compare to T1, T2 and T3.
63
The present results were in good accordance with the results reported
by Nigam et. al. (2009). According to them addition of different level of papaya pulp
significantly affect the fat of shrikhand. They conducted the study using 0, 20, 40 and
60 per cent papaya pulp on the basis of chakka. They found that levels of papaya pulp
increase with decreased fat of shrikhand. Gavaneet.al.(2010) According to them
addition of different level of custard apple pulp significantly affect the fat of
shrikhand. They conducted the study using 0, 1, 2, 3, 4 and 5 per cent custard apple
pulp on the basis of chakka. They found that levels of custard apple pulp increased
with decrease the fat of shrikhand. Whereas shrikhand prepared with 5% (T5) custard
apple obtained lowest fat per cent.
The mean fat per cent in shrikhand prepared from different treatment
is as shown in figure 7.
10
6
Fat %
0
T1 T2 T3 T4 T5
Series1 9.83 9.78 9.69 9.59 9.47
Fig. 7: Effect of different level of black carrot juice on per cent fat of shrikhand
3.5.3 Protein
The protein content of shrikhand prepared using black carrot juice for
different treatment was given below in table 15.
64
Table No. 15: Effect of different level of black carrot juice on per cent protein of
shrikhand
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 7.420 7.475 7.465 7.460 7.513 7.47a
T2 7.491 7.516 7.511 7.492 7.451 7.49a
T3 7.526 7.564 7.527 7.465 7.476 7.51b
T4 7.557 7.563 7.539 7.465 7.505 7.53b
T5 7.515 7.573 7.547 7.521 7.522 7.54b
SE±0.015 CD at 5% 0.044
It was revealed from table the protein per cent of shrikhand prepared
using black carrot juice for different treatment was ranged from 7.47 to 7.54. The
mean protein per cent for treatments T1, T2, T3, T4 and T5 were 7.47, 7.49, 7.51, 7.53
and 7.54 respectively. The maximum protein content was observed for the
TreatmentT5 (7.54) and minimum for treatment T1 (7.47%). It was observed that
protein content of shrikhand increases from T1 to T5. With increasing level of black
carrot juice all the treatments are significantly different (p≤0.05) with each other.
Above result was in accordance with results reported by Shelke et.al
(2014). According to them shrikhand prepared with different level of alphanso mango
pulp viz; 0, 3, 6, 9 and 12 per cent. They were found that protein per cent increase
with levels of alphanso mango pulp from T0 to T4. Whereas shrikhand prepared with
12 per cent (T4) alphanso mango pulp obtained higher protein per cent than other.
Similarly Devid (2015) also observed same result in shrikhand prepared using basil
extract i.e. protein increase with increase of basil extract 1%, 2%, 3% and 4%
respectively.
The mean protein per cent of shrikhand of different treatment is as
shown in figure 8.
65
8
7
Protein % 6
5
4
3
2
1
0
T1 T2 T3 T4 T5
Series1 7.47 7.49 7.51 7.53 7.54
Fig. 8: Effect of different level of black carrot juice on per cent protein of
shrikhand
3.5.4 Lactose
The lactose content of shrikhand using black carrot juice under different treatment
was given below in table 16.
Table No. 16 Effect of different level of black carrot juice on per cent lactose of
shrikhand
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 2.63 2.64 2.64 2.63 2.71 2.65a
T2 2.59 2.59 2.58 2.61 2.62 2.60b
T3 2.54 2.55 2.52 2.53 2.54 2.54c
T4 2.52 2.47 2.45 2.47 2.48 2.48d
T5 2.43 2.41 2.4 2.42 2.41 2.41e
SE± 0.009 CD at 5% 0.028
It is revealed from above table the lactose of shrikhand prepared using

black carrot juice is in the ranged from 2.41 to 2.65. For the mean lactose per cent of
shrikhand prepared using black carrot juice of treatments T1, T2, T3, T4 and T5 were
2.65, 2.60, 2.54, 2.48 and 2.41 respectively. The maximum score was obtained for
shrikhand prepared with 0 per cent black carrot juice and Minimum for shrikhand
prepared with 9 per cent black carrot juice. It was observed that lactose content of
shrikhand decreases from T1 to T5. All the treatments are significantly different
(p≤0.05) with each other.
66
The present result about lactose per cent was in agreement with Nigam
et al., (2009). According to them addition of different level of papaya pulp
significantly affect the lactose of shrikhand. They conducted the study using 0, 20, 40
and 60 per cent papaya pulp on the basis of chakka. They found that levels of papaya
pulp increase with increased lactose of shrikhand. While shrikhand prepared with 0
per cent papaya pulp obtained highest lactose per cent.
The mean lactose per cent of shrikhand of different treatment is as
shown in figure 9.
3
2.5
2
Lactose %
1.5
1
0.5
0
T1 T2 T3 T4 T5
Series1 2.65 2.6 2.54 2.48 2.41
Fig. 9: Effect of different level of black carrot juice on per cent lactose of
shrikhand
3.5.5 Sucrose
The sucrosecontent of shrikhand prepared using black carrot juice
under different treatment was recorded in table no. 17 and graphically represented in
fig 10.
Table No. 17 Effect of different level of black carrot juice on per cent sucrose of
shrikhand
Replication
MEAN
Treatment RI RII RIII RIV RV
T1 40.13 40.11 40.12 40.13 40.11 40.12a
T2 39.94 39.95 39.81 38.95 39.91 39.71b
T3 39.17 39.15 39.14 39.05 39.21 39.14c
T4 39.02 38.42 38.32 38.29 38.34 38.48d
T5 37.85 37.75 37.80 37.71 36.97 37.53e
SE±0.125 CD at 5% 0.369
From the above table indicated that the sucroseper cent of shrikhand
prepared with black carrot juice was ranged from 37.53 to 40.12.The mean sucroseper
67
cent of shrikhand prepared using black carrot juice of the treatments T1, T2, T3, T4 and
T5,were 40.12, 39.71, 39.14, 38.48 and 37.53 respectively. The Maximum
sucrose(40.12%) was observed in shrikhand prepared with 0 per cent black carrot
juice and minimum for (37.53%) shrikhand prepared 9 per cent black carrot juice
used. All the treatments are significantly different (p≤0.05) from each other.
However, the sucroseper cent of shrikhand was decrease might be due to the addition
of black carrot juice.
The present results were in good accordance with the results reported
by Nigam et.al. (2009). According to them addition of different levels of papaya pulp
significantly affect the sucrose of shrikhand. They conducted the study using 0, 20, 40
and 60 per cent papaya pulp on the basis of chakka. They found that levels of papaya
pulp increase significantly decreased sucrose of shrikhand. While shrikhand prepared
with 0 per cent papaya pulp obtained highest sucrose.
The sucrose per cent of shrikhand prepared using black carrot juice is
also shown in figure 10.
Fig. 10: Effect of different level of black carrot juice on per cent sucrose of
shrikhand
3.5.6 Moisture
The moisture per cent of shrikhand prepared using black carrot juice
under different treatments was recorded in table 18.
68
Table No. 18 Effect of different level of black carrot juice on per cent moisture of
shrikhand
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 39.95 39.92 39.32 39.89 39.89 39.79a
T2 40.22 40.18 40.35 41.14 40.19 40.42b
T3 41.11 41.09 41.14 41.27 41.04 41.13c
T4 41.36 41.98 42.18 42.19 42.08 41.96d
T5 41.73 41.84 42.90 42.90 42.59 42.39e
SE±0.166 CD at 5% 0.490
From the above table indicated that the moisture per cent of shrikhand
prepared with black carrot juice was ranged from 39.79 to 42.39. The mean lactose
per cent of shrikhand prepared with black carrot juice of the treatments T1, T2, T3, T4
and T5, were39.79, 40.12, 41.13, 41.96 and 42.39 respectively. The Maximum
moisture (42.39%) was observed in shrikhand prepared with 9 per cent black carrot
juice and minimum for shrikhand prepared with 0 per cent black carrot juice used. All
the treatments are significantly different (p ≤ 0.05) from each other. The black carrot
juice affects the moisture per cent of shrikhand. The moisture per cent of shrikhand
was increase due to the addition of black carrot juice.
The present result about moisture per cent was in agreement with
Devid (2015) for preparation of herbal shrikhand. They found that addition of basil
extract 0%, 1%, 2%, 3% and 4% was significantly affect moisture of shrikhand.
They found that T4 (4% basil extract) was higher moisture than T0 (0% basil extract).
Similarly result was agreement with Gavaneet.al.(2010). According to them addition
of different level of custard apple pulp significantly affect the moisture of shrikhand.
They conducted the study using 0, 1, 2, 3, 4 and 5 per cent custard apple pulp on the
basis of chakka. They found that moisture per cent was increases with increase the
levels of custard apple pulp. Whereas shrikhand prepared with 5% (T5) custard apple
obtained higher moisture. A same kind of result was observed by other worker Aneja
(1997), Boghra and Mathur (2000), Singh and Jha (2005) and Shukla et al. (2007) for
shrikhand preparation.
69
The moisture per cent of shrikhand prepared using black carrot juice is
as also shown in figure 11.
45
40
35
30
Moisture %
25
20
15
10
5
0
T1 T2 T3 T4 T5
Series1 39.79 40.42 41.13 41.96 42.93
Fig. 11: Effect of different level of black carrot juice on per cent moisture of
shrikhand.
3.5.7 SNF
The SNF of shrikhand using black carrot juice under different
treatment was recorded intable19 and graphically represented in fig 12
Table No. 19 Effect of different level of black carrot juice on per cent SNF of
shrikhand
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 50.23 50.23 50.23 50.21 50.29 50.24a
T2 50.02 50.03 49.88 49.11 50.02 49.81b
T3 49.29 49.20 49.17 49.07 49.24 49.19c
T4 49.04 48.40 48.28 48.27 48.33 48.46d
T5 47.79 47.67 47.72 47.66 47.90 47.75e
SE± 0.106 CD at 5% 0.313
It is revealed from above table indicated the SNF per cent of shrikhand
prepared with black carrot juice was ranged from 47.75 to 50.24. The mean SNF per
cent of shrikhand prepared using black carrot juice of the treatments T1, T2, T3, T4 and
T5, were 50.24, 49.81, 49.19, 48.46 and 47.75 respectively. The Maximum
SNF(50.24%) was observed in shrikhand prepared with 0 per cent black carrot juice
and minimum for shrikhand prepared with 9 per cent black carrot juice. All the
treatments are significantly different (p≤0.05) from each other. The black carrot juice
70
affects the SNF per cent of shrikhand. The SNF per cent of shrikhand was decrease
due to the addition of black carrot juice.
Above result was in accordance with results reported by Bhoyar
(2013). According to him addition of different level of unripe banana pulp
significantly affects the SNF of shrikhand. They conduct the study using 0, 10, 15, 20
and 25 per cent unripe banana pulp on the basis of chakka. They found that SNF per
cent was decrease with increase the level of unripe banana in shrikhand. Similar
results of the study were agreement with other workers Ghatak and Dutta (1998),
Phate (2004), Shukla et al. (2007) and Nigam et al. (2009) for preparation of
shrikhand.
The SNF per cent of shrikhand prepared using black carrot juice is also
shown in figure 12.
Fig 12: Effect of different level of black carrot juice on per cent SNF of
shrikhand
All the treatments are significantly different (p≤0.05) from each other.
The black carrot juice affects the SNF per cent of shrikhand. The SNF per cent of
shrikhand was decrease due to the addition of black carrot juice.
3.5.8 Total solid
The total solid of shrikhand prepared using black carrot juice for
different treatments was given in table 20.
71
Table No. 20 Effect of different level of black carrot juice on per cent total solid
of shrikhand
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 60.05 60.08 60.68 60.04 60.11 60.19a
T2 59.78 59.82 59.65 58.86 59.81 59.58b
T3 58.89 58.91 58.86 58.73 58.96 58.87c
T4 58.64 58.02 57.82 57.81 57.92 58.04d
T5 57.27 57.16 57.28 57.10 57.41 57.24e
SE± 0.126 CD at 5% 0.373
It was revealed from above table the total solid per cent of shrikhand
prepared using black carrot juice for different treatment was ranged from 57.24 to
60.19. The total solid of shrikhand prepared with black carrot juice for treatments T1,
T2, T3, T4 and T5 were 60.19, 59.58, 58.87, 58.04 and 57.24 per cent respectively. The
maximum total solid was observed for the Treatment T1 (60.19) and minimum for T5
(57.24%). Treatment T1 and T5 underlines the effects of total solid on shrikhand using
black carrot juice. All the treatments are significantly different (p ≤ 0.05) from each
other.
Above result was in accordance with results reported by Devid (2015)
for preparation of herbal shrikhand. They found that addition of basil extract 0%, 1%,
2%, 3% and 4% was significantly affect total solid of shrikhand. They recorded that
T0 (0% basil extract) was higher total solid than T4 (4% basil extract). Similarly
finding result was observed by other worker Nigam et al. (2009).According to them
addition of different levels of papaya pulp significantly affects the total solid of
shrikhand. They conducted the study using 0, 20, 40 and 60 per cent papaya pulp on
the basis of chakka. The total solid content significantly decrease with increase in the
level of papaya pulp. While shrikhand prepared with 0 per cent papaya pulp obtained
highest total solid.
72
The mean total solid per cent of shrikhand of different treatment is as
shown in figure 13.
70
60
50
Total solid %
40
30
20
10
0
T1 T2 T3 T4 T5
Series1 60.19 59.58 58.87 58.04 57.24
Fig: 13Effect of different level of black carrot juice on per cent total solid of
shrikhand
3.5.9 pH
The pH of shrikhand using black carrot juice under different treatment
combinations was determined. The result obtain for pH were presented in Table 21
and graphically represented in Fig. 14
Table No. 21 Effect of different level of black carrot juice on pH of shrikhand
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 4.49 4.47 4.50 4.48 4.49 4.49a
T2 4.40 4.41 4.39 4.38 4.41 4.40b
T3 4.35 4.34 4.36 4.35 4.36 4.35c
T4 4.31 4.30 4.32 4.31 4.31 4.31d
T5 4.24 4.25 4.26 4.25 4.26 4.25e
SE±0.0044 CD at 5% 0.0130
It is revealed from the above table the pH of shrikhand prepared with

black carrot juice was ranged from 4.25 to 4.49. the mean pH of shrikhand prepared
with black carrot juice of treatments T1, T2, T3, T4 and T5was 4.49, 4.40, 4.35, 4.31
and 4.25 respectively. The maximum pH (4.49) was observed in shrikhand prepared
with 0 per cent black carrot juice T1 (control) and minimum for T5 (4.25) using 9 per
cent black carrot juice. All the treatments are significantly different (p ≤ 0.05) from
each other.
73
The present findings were good in accordance with results reported by
Mehrotra et.al.(2015) they studies on effect of stevia leaves with sugar replacement of
shrikhand. They observed increase the levels of stevia level significantly pH
decreasing.
Fig. 14:Effect of different level of black carrot juice on pH of shrikhand

However, the black carrot juice affects the pH of shrikhand. This effect
might be due to the addition of black carrot juice.
3.5.10 Viscosity
The viscosity of shrikhand prepared using black carrot juice for
different treatments was given in table 22.
It was revealed from the table viscosity of shrikhand prepared using
black carrot juice for different treatment was ranged from 16149.20 to 55706.20 (cp).
The mean viscosity of shrikhand prepared with black carrot juice for treatments T1,
T2, T3, T4 and T5 were 16149.20, 40588.40, 45566.80, 50547.80 and 55706.20
respectively. The maximum viscosity was observed in shrikhand prepared with9%
black carrot juice T5 and minimum for treatment T1 using 0 per cent black carrot juice
used. The treatment T1 and T5 underlines the effects of black carrot juice on viscosity
of shrikhand.
74
Table No. 22 Effect of different level of black carrot juice on viscosity of
shrikhand (cp).
Replication
Treatment MEAN
RI RII RIII RIV RV
T1 16345 16345 16345 14365 17346 16149.20a
T2 39451 41165 40365 39645 42316 40588.40b
T3 45506 45321 44951 44443 47613 45566.80c
T4 50600 50265 49645 49764 52465 50547.80d
T5 55325 56123 55124 54613 57346 55706.20e
SE± 508.96 CD at 5% 1501.44
It is evident from table 22 that viscosity of shrikhand samples were

significantly affected (p≤0.05) due to addition of black carrot juice at different levels.
The mean viscosity per cent of shrikhand of different treatment is as
shown in figure 15.
60000
50000
40000
(cp)
30000
20000
10000
0
T1 T2 T3 T4 T5
Series1 16149.2 40588.4 45566.8 50547.8 55706.2
Fig. 15: Effect of different level of black carrot juice on viscosity of shrikhand
(cp).
3.6 Storage study
Self life refers to the edible qualities of food product after production.
Shrikhand has higher keeping quality than dahi or yoghurt due to higher sugar
content. The quality of shrikhand largely depends on the method of preparation and
75
initial micro flora like, yeast, mould and other contaminates. The product also
undergoes acidification during storage which may lead to off flavour.
The shrikhand stored at 70C was analyzed for organoleptic, physico-
chemical, antioxidant activity, colour and microbiological activity at an interval of 7
days. On the basis of sensory analysis product was analyzed or examined till it get
become unacceptable. In five trials were conducted for storage study. An organoleptic
change includes flavour, colour and appearance, body and texture, mouthfeel and
overall acceptability was recorded. The physico-chemical changes including titratable
acidity, fat, protein, lactose, sucrose, moisture, total solid and pH. Were determined
the colour stability on the basis of L*, a* and b*. Antioxidant activity on the method
of CUPRAC and FRAP was recorded. Finally the microbiology included total plate
count, yeast and mould count and coliform count was analyzed.
3.6.1 Organoleptic quality of shrikhand during storage
In any product development process, organoleptic attributes play a vital
role deciding acceptability of the product. The sensory parameters chosen to assess
the quality of shrikhand prepared using black carrot juice viz flavour, colour and
appearance, body and texture, mouthfeel and overall acceptability.
3.6.1.1 Flavour
Flavour is an important criterion for determining quality of the
products, which interns of determines its acceptability. The data pertaining to flavour
score of shrikhand prepared using black carrot juice of different levels at storage was
depicted in table 23 and graphically represented in Fig. 16
Table 23: Flavour score of shrikhand prepared using black carrot juice during
storage at 7 0C
Treatments Storage Periods (Days)
00 07 14 21 28
T1 7.66 7.44 7.18 6.64 ---
T2 8.25 8.04 7.78 7.44 6.74
T3 7.32 7.20 6.70 6.20 ---
T4 7.15 6.74 6.04 --- ---
T5 6.69 6.16 --- --- ---
SE(m) 0.136 0.146 0.116 0.213 2.975
CD at 5% 0.404 0.561 0.345 0.630 N/A
It was revealed from above table 23, the mean flavour score of
shrikhand (control) in storage for treatment T1 (0 to 21 days) was 7.66, 7.44, 7.18 and
76
6.64. After 21 days sample was unacceptable in storage on the basis of sensory score
for further study. It was consistently decline the flavour score of shrikhand with
increase in days of storage. The mean flavour score of shrikhand using 3 per cent
black carrot juice in storage for treatment T2 (0 to 28 days) was 8.25, 8.04, 7.78, 7.44
and 6.74 respectively. This sample was more chances for further study in refrigeration
storage. The mean flavour score of shrikhand using 5 per cent black carrot juice in
storage for treatment T3 (0 to 21 days) was 7.32, 7.20, 6.70 and 6.20 respectively.
After 21days shrikhand sample was unacceptable in storage. It was consistently
decline the flavour score of shrikhand with increase in days of storage. The mean
flavour score of shrikhand using 7 per cent black carrot juice in storage of treatment
T4 (0 to 14 days) was 7.15, 6.74, and 6.04 respectively. After 14 days shrikhand
sample was unacceptable in storage on the basis of sensory score. The mean flavour
score of shrikhand using 9 per cent black carrot juice in storage of treatment T5 (0 and
07 days) was 6.69 and 6.16 respectively. Treatment T5 was unacceptable after 07 days
in storage on the basis of sensory score for further trials. The sample prepared using 9
% black carrot juice shows higher acidity. It shows putrid flavor to the product. The
different between all the treatment at different days (0, 07, 14 and 21) of storage were
significant (P≥0.05) with each other but 28 days of storage CD at 5% was not
analyze.
9
8 8.25 8.04
7.66 7.44 7.78 7.44
7 7.32
7.15 7.2 7.18 T1
6.69 6.74 6.7 6.64 6.47
6 6.16 6.04 6.2
T2
5
T3
Score
4
3 T4
2
T5
1
0
0 7 14 21 28
Days
Fig. 16: Flavour score of shrikhand prepared using black carrot juice during
storage at 7 0C
In all treatments the flavour score decreased with storage period

increases. From the above result it is indicated that treatment T1 and T3was rejected in
77
refrigeration storage after 21 days and treatment T4 was rejected after 14 days
whereas T5 was rejected after 07 days. In case of shrikhand variations in flavour score
might be due to oxidation of fat and microbial activity increase during storage period.
Present results are in agreement with Para (2015). According to him

equal proportion of chiku and orange pulp was significantly affect the flavour score
of shrikhand during refrigeration storage. They conduct the study on flavour
shrikhand prepared by addition of chiku and orange pulp in equal proportion (50:50)
that constitute 14% of the total bulk of chakka, compared to normal shrikhand at 7,
14 and 21 days of storage under refrigeration (4±10C). They concluded that the
flavour score of shrikhand deteriorate under refrigeration preservation in 21 days
during storage. Similarly Mehrotra et. al. (2014) for the preparation of shrikhand by
stevia powder and stevia extract was used to replace sugar. Stevia powder and extract
were added in different combination in the experimental product and control having
100% sugar was also prepared. The organoleptic evaluation of products was done by
panel of judges and select shrikhand 30% substitute of sugar with stevia extract and
20% stevia powder as compared to control recipe. They stored the selected sample in
refrigeration and concluded that flavour score of shrikhand significantly decreases
with increase storage period.
3.6.1.2 Colour and appearance

The data pertaining to colour and appearance score of shrikhand
prepared using black carrot juice at different levels at storage was depicted in table 24
and graphically represented in Fig. 17
Table 24: Colour and appearance score of shrikhand prepared using black carrot
00 07 14 21 28
T1 7.85 7.48 7.16 6.68 ---
T2 8.09 7.98 7.68 7.32 6.70
T3 7.35 7.20 6.76 6.12 ---
T4 7.05 6.67 6.24 --- ---
T5 6.68 6.07 --- --- ---
SE(m) 0.2569 0.122 0.86 0.065 0.095
CD at 5% 0.7580 0.361 0.256 0.193 N/A
78
It was revealed from above table, the mean colour and appearance
score of shrikhand (control) in storage for treatment T1 (0 to 21 days) was 7.85, 7.48,
7.16 and 6.68. After 21 days sample was unacceptable in storage on the basis of
sensory score for further study. It was consistently decline the colour and appearance
score of shrikhand with increase in days of storage. The mean colour and appearance
score of shrikhand using 3 per cent black carrot juice in storage for treatment T2 (0 to
28 days) was 8.09, 7.98, 7.68, 7.32 and 6.70 respectively. This sample was more
chances for further study in refrigeration storage. The mean colour and appearance
score of shrikhand using 5 per cent black carrot juice in storage for treatment T3 (0 to
21 days) was 7.35, 7.20, 6.76 and 6.12 respectively. After 21 days shrikhand sample
was unacceptable in storage. It was consistently decline the colour and appearance
score of shrikhand with increase in days of storage. The mean colour and appearance
score of shrikhand using 7 per cent black carrot juice in storage of treatment T4 (0 to
14 days) was 7.05, 6.67, and 6.24 respectively. After 14 days shrikhand sample was
unacceptable in storage on the basis of sensory score. The mean colour and
appearance score of shrikhand using 9 per cent black carrot juice in storage of
treatment T5 (0 and 07 days) was 6.68 and 6.07 respectively. Treatment T5 was
unacceptable after 07 days in storage on the basis of sensory score for further trials.
The sample prepared using 9 % black carrot juice shows lowest colour and
appearance score as compared to other levels of black carrot juice used in shrikhand
preparation during storage interval. The different between all the treatment at
different days (0, 07, 14 and 21) of storage were significant (P≤0.05) with each other
but 28 days of storage CD at 5% was not analyze.
9
8 8.09
7.85 7.98
7.35 7.48 7.68 7.32
7 7.05 7.2 7.16 T1
6.68 6.67 6.76 6.68 6.7
6 6.07 6.24 6.12
5 T2
Score
4 T3
3
T4
2
1 T5
0
0 7 14 21 28
Days
Fig. 17: Colour and appearance score of shrikhand prepared using black carrot
79
In all treatments the colour and appearance score decreased as the
storage interval increases. From the above result it is indicated that T2 was chances
for further study in refrigeration storage. Treatment T1 and T3 was rejected in
whereas T5 was rejected after 07 days. In case of shrikhand variations in colour and
appearance score might be due to darkness of pink colour increase during storage
interval.
The present result about colour and appearance score in good

accordance with the result reported by Mehrotra et. al. (2014) for the preparation of
shrikhand by stevia powder and stevia extract was used to replace sugar. Stevia
powder and extract were added in different combination in the experimental product
and control having 100% sugar was also prepared. The organoleptic evaluation of
products was done by panel of judges and select shrikhand 30% substitute of sugar
with stevia extract and 20% stevia powder as compared to control recipe. They stored
the selected sample in refrigeration and concluded that colour and appearance score
of shrikhand significantly decreases with increase storage period.
3.6.1.3 Body and texture

The data pertaining to body and texture score of shrikhand prepared
using black carrot juice at different levels in storage was depicted in Table 25, and
graphically represented in Fig. 18
Table No. 25 Body and texture score of shrikhand prepared using black carrot
00 07 14 21 28
T1 7.83 7.14 6.76 6.10 ---
T2 8.17 8.05 7.72 7.18 6.30
T3 7.35 7.34 6.84 6.02 ---
T4 6.77 6.32 6.11 --- ---
T5 6.42 6.09 --- --- ---
SE(m) 0.205 0.115 0.138 0.170 0.119
NS
CD at 5% 0.605 0.086 0.411 0.506 N/A
It was revealed from above table 25, the mean body and texture score
of shrikhand (control) in storage for treatment T1 (0 to 21 days) was 7.83, 7.14, 6.76
and 6.10. After 21 days body and texture score was unacceptable in storage on the
80
basis of sensory score for further trial. It was consistently decline the body and
texture score of shrikhand with increase in days of storage. The mean body and
texture score of shrikhand using 3 per cent black carrot juice in storage for treatment
T2 (0 to 28 days) was 8.17, 8.05, 7.72, 7.18 and 6.30 respectively. The mean body and
texture score of shrikhand using 5 per cent black carrot juice in storage for treatment
T3 (0 to 21 days) was 7.35, 7.34, 6.84 and 6.02 respectively. After 21 days shrikhand
sample was unacceptable in storage. The mean body and texture score of shrikhand
using 7 per cent black carrot juice in storage of treatment T4 (0 to 14 days) was 6.77,
6.32, and 6.11 respectively. After 14 days shrikhand sample was unacceptable in
storage on the basis of sensory score. The mean body and texture score of shrikhand
using 9 per cent black carrot juice in storage of treatment T5 (0 and 07 days) was 6.42
and 6.09 respectively. Treatment T5 was unacceptable after 07 days in storage on the
basis of sensory score for further trials. The different between all the treatment at
different days (0, 14 and 21) of storage were significant (P≥0.05) with each
otherbut07 days was non significant while 28 days of storage CD at 5% was not
analyze.
9
8 8.17
7.83 8.05
7.35 7.34 7.72
7 7.14 6.84 7.18 T1
6.77
6.42 6.76
6 6.32
6.09 6.11 6.1
6.02 6.3
T2
Score
5
4 T3
3 T4
2
T5
1
0
0 7 14 21 28
Days
Fig. 18: Body and texture score of shrikhand prepared using black carrot juice
In all treatments the body and texture score decreased as the storage
interval increases. From the above result it is indicated that treatment T2 sample was
more chances for further study in refrigeration storage. Treatment T1 and T3 was
rejected in refrigeration storage after 21 days and treatment T4 was rejected after 14
81
days whereas T5 was rejected after 07 days. In case of shrikhand variations in body
and texture score might be due to grainy texture increase during storage period.
The present results are agreement with results reported Para (2015).
According to him equal proportion of chiku and orange pulp was significantly affect
the flavour score of shrikhand during refrigeration storage. They conduct the study on
flavour shrikhand prepared by addition of chiku and orange pulp in equal proportion
(50:50) that constitute 14% of the total bulk of chakka, compared to normal shrikhand
at 7, 14 and 21 days of storage under refrigeration (4±10C). They concluded that the
body and texture score of shrikhand deteriorate under refrigeration preservation in 21
days during storage i.e. flavoured shrikhand 7.41 ± 0.12 to 4.33 ± 0.12 and normal
shrikhand 7.47 ± 0.11 to 4.28 ± 0.10.
3.6.1.4 Mouthfeel
The mouthfeel score for shrikhand prepared using black carrot juice
under different treatment combination in storage was given below in table 26 and
graphically represented in Fig. 19
Table No. 26 Mouthfeel score of shrikhand prepared using black carrot juice
00 07 14 21 28
T1 7.75 7.58 7.30 6.84 ---

T2 8.11 8.02 7.76 7.38 6.64
T3 7.38 7.18 6.78 6.16 ---
T4 7.15 6.72 6.14 --- ---
T5 6.68 6.16 --- --- ---
SE(m) 0.232 0.127 0.100 0.079 0.67
CD at 5% 0.685 0.375 0.296 0.236 N/A
Above table indicated that the mean mouthfeel score of shrikhand

(control) in storage for treatment T1 (0 to 21 days) was 7.75, 7.58, 7.30 and 6.84.
After 21 days sample was unacceptable in storage on the basis of sensory score for
further study. It was consistently decline the mouthfeel score of shrikhand with
increase in days of storage. The mean mouthfeel score of shrikhand using 3 per cent
black carrot juice in storage for treatment T2 (0 to 28 days) was 8.11, 8.02, 7.76, 7.38
and 6.64 respectively. This sample was more chances for further study in refrigeration
storage.
82
9
8 8.11 8.02 7.76
7.75 7.58
7 7.38
7.15 7.18 7.3 7.38 T1
6.68 6.72 6.78 6.84 6.64
6 6.16 6.14 6.16 T2
Score
5
T3
4
3 T4
2 T5
1
0
0 7 14 21 28
Days
Fig. 19: Mouthfeel score of shrikhand prepared using black carrot juice during
storage at 7 0C
The mean mouthfeel score of shrikhand using 5 per cent black carrot
juice in storage for treatment T3 (0 to 21 days) was 7.38, 7.18, 7.78 and 6.16
respectively. After 21 days shrikhand sample was unacceptable in storage. It was
consistently decline the mouthfeel score of shrikhand with increase in days of
storage. The mean mouthfeel score of shrikhand using 7 per cent black carrot juice in
storage of treatment T4 (0 to 14 days) was 7.15, 6.72, and 6.14 respectively. After 14
days shrikhand sample was unacceptable in storage on the basis of sensory score. The
mean mouthfeel score of shrikhand using 9 per cent black carrot juice in storage of
treatment T5 (0 and 07 days) was 6.68 and 6.16 respectively. Treatment T5 was
unacceptable after 07 days in storage on the basis of sensory score. The sample
prepared using 9 % black carrot juice shows higher acidity due to this mouthfeel
score decrease in storage. The different between all the treatment at different days (0,
07, 14 and 21) of storage were significant (P≥0.05) with each other but 28 days of
storage CD at 5% was not analyze.
In all treatments the mouthfeel score decreased as the storage period
increases. From the above result it is indicated that treatment T1 and T3 was rejected
in refrigeration storage after 21 days and treatment T4 was rejected after 14 days
whereas T5 was rejected after 07 days. In case of shrikhand variations in mouthfeel
score might be due to lactose and fat degradation and microbial activity increase in
storage.
83
The present results are in good accordance with the results reported by
Mehrotra et. al. (2014) for the preparation of shrikhand by stevia powder and stevia
extract was used to replace sugar. Stevia powder and extract were added in different
combination in the experimental product and control having 100% sugar was also
prepared. The organoleptic evaluation of products was done by panel of judges and
select shrikhand 30% substitute of sugar with stevia extract and 20% stevia powder as
compared to control recipe. They stored the selected sample in refrigeration
temperature (4±1 0C) and concluded that colour and appearance score of shrikhand
significantly decreases with increase storage period.
3.6.1.5 Overall acceptability
The data pertaining to sensory score for overall acceptability at
different treatments was depicted in Table 27, and graphically represented in Fig. 20
Table 27: Overall acceptability score of shrikhand prepared using black carrot
00 07 14 21 28
T1 7.83 7.28 6.94 6.26 ----
T2 8.05 7.92 7.72 7.28 6.34
T3 7.54 6.60 6.44 6.01 ----
T4 7.13 6.32 6.40 ---- ----
T5 6.76 6.18 ---- ---- ----
SE(m) 0.238 0.207 0.126 0.94 0.044
CD at 5% 0.704 0.615 0.375 0.281 N/A
It was clear from the table 24 mean overall acceptability score of

shrikhand (control) in storage for treatment T1 (0 to 21 days) was 7.83, 7.28, 6.94 and
6.26. After 21 days sample was unacceptable in storage on the basis of sensory score
for further study. It was consistently decline the overall acceptability score of
shrikhand with increase in days of storage. The mean overall acceptability score of
shrikhand using 3 per cent black carrot juice in storage for treatment T2 (0 to 28 days)
was 8.05, 7.92, 7.72, 7.28 and 6.34 respectively. This sample was more chances for
further study in refrigeration storage.
84
9
8 8.05
7.83 7.92 7.72
7.54 7.28 7.28
7 7.13 6.94 T1
6.76 6.6 6.44
6.4
6 6.32
6.18 6.26
6.01 6.34
T2
5
T3
Score
4
3 T4
2 T5
1
0
0 7 14 21 28
Days
Fig. 20: Overall acceptability score of shrikhand prepared using black carrot
The mean overall acceptability score of shrikhand using 5 per cent
black carrot juice in storage for treatment T3 (0 to 21 days) was 7.54, 6.60, 6.44 and
6.01 respectively. After 21 days shrikhand sample was unacceptable in storage. It was
consistently decline the overall acceptability score of shrikhand with increase in days
of storage. The mean overall acceptability score of shrikhand using 7 per cent black
carrot juice in storage of treatment T4 (0 to 14 days) was 7.13, 6.32, and 6.40
respectively. After 14 days shrikhand sample was unacceptable in storage on the
basis of sensory score. The mean overall acceptability score of shrikhand using 9 per
cent black carrot juice in storage of treatment T5 (0 and 07 days) was 6.76 and 6.18
respectively. Treatment T5 was unacceptable after 07 days in storage on the basis of
sensory score for further trials. The sample prepared using 9 % black carrot juice
shows lowest overall acceptability score as compared to other levels of black carrot
juice used in shrikhand preparation during storage interval. The different between all
the treatment at different days (0, 07, 14 and 21) of storage were significant (P≥0.05)
with each other but 28 days of storage CD at 5% was not analyze.
In all treatments the overall acceptability score decreased as the

storage interval increases. From the above result it is indicated that T2 was chances
for further study in refrigeration storage. Treatment T1 and T3 was rejected in
whereas T5 was rejected after 07 days. In case of shrikhand variations in overall
acceptability score might be due to overall sensory score decreases during storage.
85
The present results are agreement with results reported by Para (2015).
According to him equal proportion of chiku and orange pulp was significantly affect
the overall acceptability score of shrikhand during refrigeration storage. They conduct
the study on flavour shrikhand prepared by addition of chiku and orange pulp in
equal proportion (50:50) that constitute 14% of the total bulk of chakka, compared to
normal shrikhand at 7, 14 and 21 days of storage under refrigeration (4±10C). They
concluded that the overall acceptability score of shrikhand deteriorate under
refrigeration preservation in 21 days during storage i.e. flavour shrikhand 7.53 ± 0.20
to 4.29 ± 0.15 and normal shrikhand 7.65 ± 0.11to4.33 ± 0.12. Similarly Patel et
al.(1993) reported that the overall acceptability score of chakka decreased with
increase storage. Jain, 2003(a) Nigam et al., (2009), Bhat et al., (2010) and Kumar et
al, (2011) also reported decline in the sensory parameters of various dairy based
products during refrigeration storage.
4.6.2 Physico-chemical changes of Shrikhand during storage
4.6.2.1 Titratable acidity
The titratable acidity of shrikhand prepared using different levels of
black carrot juice during storage period was determined. The result obtained for
titratable acidity were presented in table 28 and graphically represented in Fig. 21
Table No 28 Effect of different level of black carrot juice on per cent titratable
acidity of shrikhand during storage in 7 0C
00 07 14 21 28
T1 1.04 1.10 1.16 1.23 1.30
T2 1.14 1.16 1.26 1.32 1.40
T3 1.26 1.22 1.33 1.47 1.58
T4 1.35 1.34 1.41 1.59 1.77
T5 1.47 1.51 1.62 1.77 1.98
SE(m) 0.005 0.014 0.018 0.0259 0.014
CD at 5% 0.014 0.042 0.054 0.0766 0.042
Table 28 indicated that the titratable acidity of shrikhand prepared

using different levels of black carrot juice increased as the titratable acidity increases
in storage period. The titratable acidity of shrikhand at 28 days of storage for T1, T2,
T3, T4 and T5 was 1.30, 1.40, 1.58, 1.77 and 1.98% respectively at 7 0C. The mean
titratable acidity of control sample during storage for treatment T1 (0 to 28 days) was
86
1.04, 1.10, 1.16, 1.23 and1.30 per cent. It was consistently increases the titratable
acidity of shrikhand with increase in days of storage at 7 0C. Moreover the storage of
shrikhand reveals that fresh shrikhand was having 1.04% titratable acidity during 0
day and finally reached 1.30% titratable acidity in 28 days storage. The interaction
between storage temperature and storage interval did affect significantly the titratable
acidity of shrikhand.
The mean titratable acidity of shrikhand for treatment T2 (0 to 28 days)
was 1.14, 1.16, 1.26, 1.32 and 1.40 per cent. It was consistently increases the
titratable acidity of shrikhand with increase in days of storage at 7 0C. Moreover the
storage of shrikhand reveals that fresh shrikhand was having 1.14% titratable acidity
during 0 day and finally reached 1.40% titratable acidity in 28 days storage. The
interaction between storage temperature and storage interval did affect significantly
the titratable acidity of shrikhand.
Fig. 21: Effect of different level of black carrot juice on per cent titratable
acidity of shrikhand during storage in 7 0C
was 1.26, 1.22, 1.33, 1.47and 1.58 per cent. It was consistently increases the
storage of shrikhand reveals that fresh shrikhand was having 1.26% titratable acidity
87
storage of shrikhand reveals that fresh shrikhand was having 1.35%titratable acidity
storage of shrikhand reveals that fresh shrikhand was 1.47% titratable acidity during 0
day and finally reached 1.98% titratable acidity in 28 days in storage. The interaction
between storage temperature and storage interval did affect significantly of titratable
acidity of shrikhand. All the treatments are significantly different (p ≤ 0.05) from
each other during storage.
The titratable acidity was increase with increase storage period of
shrikhand. This effect might be due to acidic nature of black carrot juice and
microbial activity of shrikhand during storage. The present results are in good
accordance with the results reported by Mehrotra et. al(2014). They prepared
shrikhand using 30% sugar replacement with stevia leaves. She reported that
shrikhand stored at 7 0C in 0 to 21 days titratable acidity increased with increased
storage period i.e. 0.99 to 1.08. Sonawane et al., (2007) observed the same pattern of
results, shrikhand preparation using strawberry pulp. In their observation also
increases the titratable acidity.
4.6.2.2 Fat
The fat content of shrikhand prepared using black carrot juice under
different treatment combinations during storage period was determined. The result
obtained for fat was presented in table 29 and graphically represented in fig. 22
88
Table 29: Effect of different level of black carrot juice on per cent fat of shrikhand
during storage in 7 0C
00 07 14 21 28
T1 9.83 9.81 9.77 9.75 9.72
T2 9.78 9.75 9.68 9.66 9.65
T3 9.69 9.66 9.64 9.60 9.51
T4 9.59 9.55 9.51 9.46 9.41
T5 9.47 9.44 9.36 9.31 9.25
SE(m) 0.056 0.013 0.016 0.025 0.025
CD at 5% 0.167 0.038 0.047 0.073 0.075
The perusal from table indicated that the fat of shrikhand prepared
using different levels of black carrot juice increased as the levels of black carrot juice
increases irrespective storage period. The fat of shrikhand at 28 days of storage for T1,
T2, T3, T4 and T5 was 9.72, 9.65, 9.51, 9.41 and 9.25 % respectively at 7 0C
temperatures. The mean fat of shrikhand (control) during storage for treatment T1 (0
to 28 days) was 9.83, 9.81, 9.77, 9.75 and 9.72 per cent. It was consistently decreases
the fat of shrikhand with increase in days of storage at 7 0C. Moreover the storage of
sample reveals that fresh shrikhand was having 9.83% fat during 0 day and finally
lowest 9.72% fat in 28 days storage. The interaction between storage temperature and
storage interval did affect significantly the fat of shrikhand.
Fig. 22:Effect of different level of black carrot juice on per cent fat of shrikhand during
storage in 7 0C
The mean fat of shrikhand for treatment T2 (0 to 28 days) was 9.78,
9.75, 9.68, 9.66 and 9.65 per cent. It was consistently decreases the fat of shrikhand
with increase in days of storage at 7 0C. Moreover the storage of shrikhand reveals
89
that fresh shrikhand was having 9.78% fat during 0 day and finally lower 9.65% fat in
28 days storage. The interaction between storage temperature and storage interval did
affect significantly the fat of shrikhand.
that fresh shrikhand was having 9.69% fat during 0 day and finally lower 9.51% fat in
28 days storage. The interaction between storage temperature and storage interval did
affect significantly the fat of shrikhand.
that fresh shrikhand was having 9.59% fat during 0 day and finally lowest 9.46% fat
in 28 days storage. The interaction between storage temperature and storage interval
did affect significantly the fat per cent of shrikhand.
that fresh shrikhand was having 9.47% fat during 0 day and finally lowest 9.25 % fat
in 28 days storage. The interaction between storage temperature and storage interval
did affect significantly the fat of shrikhand. All the treatments are significantly
different (p ≤ 0.05) from each other during storage. The fat per cent was decrease
with increase storage period of shrikhand. This effect might due to oxidation of fat in
shrikhand during storage.
The present results are agreement with results reported by Mehrotra et.
al. (2014) shrikhand prepared by 30% sugar replacement with stevia leaves. She
reported that shrikhand stored at 7 0C in 0 to 21 days fat was decreased with increased
storage period i.e. 8.77 to 8.70.
4.6.2.3 Protein
The protein per cent of shrikhand prepared using different levels of
black carrot juice during storage period was determined. The result obtained for
protein were presented in table 30 and graphically represented in Fig. 23
90
Table No. 30 Effect of different level of black carrot juice on per cent protein of
00 07 14 21 28
T1 7.47 7.46 7.44 7.42 7.40
T2 7.49 7.48 7.47 7.46 7.45
T3 7.51 7.49 7.48 7.47 7.47
T4 7.53 7.51 7.50 7.49 7.48
T5 7.54 7.53 7.51 7.50 7.50
SE(m) 0.015 0.0006 0.0008 0.0011 0.0005
CD at 5% 0.044 0.0017 0.0025 0.0034 0.0014
Above result in table 27 indicate that the protein of shrikhand prepared

increases irrespective storage period. The protein of shrikhand at 28 days of storage
for T1, T2, T3, T4 and T5 was 7.40, 7.45, 7.47, 7.48 and 7.50% respectively at 7 0C
temperatures. The mean protein of shrikhand (control) during storage for treatment T1
(0 to 28 days) was 7.47, 7.46, 7.44, 7.42 and 7.40 per cent. It was observed that
decreases the protein of shrikhand with increase in days of storage at 7 0C. Moreover
the storage of shrikhand reveals that fresh shrikhand was having 7.47% protein during
0 day and lowest 7.42% protein in 28 days storage. The interaction between storage
temperature and storage interval did affect significantly the protein of shrikhand.
Fig. 23: Effect of different level of black carrot juice on per cent protein of shrikhand
during storage in 7 0C
91
The mean protein of shrikhand for treatment T2 (0 to 28 days) was
7.49, 7.48, 7.47, 7.47 and 7.45 per cent. It was consistently decreases the protein of
shrikhand with increase in days of storage at 7 0C. Moreover the storage of shrikhand
reveals that fresh shrikhand was having 7.49% protein during 0 day and lower 7.45%
protein in 28 days storage. The interaction between storage temperature and storage
interval did affect significantly the protein of shrikhand.
reveals that fresh shrikhand was having 7.51% protein during 0 day and finally lower
7.46% fat in 28 days storage. The interaction between storage temperature and
storage interval did affect significantly the protein of shrikhand.
reveals that fresh shrikhand was having 7.53% protein during 0 day and finally lowest
storage interval did affect significantly the protein per cent of shrikhand.
reveals that fresh shrikhand was having 7.54% protein during 0 day and finally lowest
7.50 % fat in 28 days storage. The interaction between storage temperature and
storage interval did affect significantly the protein of shrikhand. All the treatments
are significantly different (p ≤ 0.05) from each other during storage. The protein per
cent was decrease with increase storage period of shrikhand. The present results are
in good accordance with the results reported by Mehrotra et al. (2014) shrikhand
prepared by 30% sugar replacement with stevia leaves. She reported that shrikhand
stored at 7 0C in 0 to 21 days protein was decreased with increased storage period i.e.
5.90 to 5.80.
4.6.2.4 Lactose
The lactose of shrikhand prepared using different levels of black carrot
juice during storage period was determined. The result obtained for lactose were
presented in table 28 and graphically represented in Fig. 24
92
Table No. 31 Effect of different level of black carrot juice on per cent lactose of
Treatments Storage periods (Days)
00 07 14 21 28
T1 2.65 2.63 2.60 2.58 2.56
T2 2.60 2.58 2.56 2.52 2.50
T3 2.54 2.52 2.50 2.47 2.44
T4 2.48 2.44 2.43 2.39 2.36
T5 2.41 2.39 2.37 2.33 2.30
SE(m) 0.009 0.018 0.031 0.028 0.025
CD at 5% 0.028 0.054 0.092 0.084 0.076
The perusal from table indicated that the lactose of shrikhand prepared
increases irrespective storage period. The lactose of shrikhand at 28 days of storage
for T1, T2, T3, T4 and T5 was 2.56, 2.50, 2.44, 2.36 and 2.30% respectively at 7 0C
temperatures. The mean lactose of shrikhand (control) during storage for treatment T1
(0 to 28 days) was 2.65, 2.63, 2.60, 2.58, and 2.56 per cent. It was consistently
decreases the lactose of shrikhand with increase in days of storage at 7 0C. Moreover
the storage of sample reveals that fresh shrikhand was having 2.65% lactose during 0
day and finally lowest 2.56% fat in 28 days storage. The interaction between storage
temperature and storage interval did affect significantly the lactose of shrikhand.
The mean lactose of shrikhand for treatment T2 (0 to 28 days) was
2.60, 2.58, 2.56, 2.52 and 2.50 per cent. It was consistently decreases the lactose of
reveals that fresh shrikhand was having 2.60% lactose during 0 day and finally lower
2.50% lactose in 28 days storage. The interaction between storage temperature and
storage interval did affect significantly the lactose of shrikhand.
reveals that fresh shrikhand was having 2.54% lactose during 0 day and finally lower
storage interval did affect significantly the lactose of shrikhand.
93
Fig. 24: Effect of different level of black carrot juice on per cent lactose of
reveals that fresh shrikhand was having 2.48% lactose during 0 day and finally lowest
storage interval did affect significantly the lactose per cent of shrikhand.
reveals that fresh shrikhand was having 2.41% lactose during 0 day and finally lowest
storage interval did affect significantly the lactose of shrikhand. All the treatments are
significantly different (p ≤ 0.05) from each other during storage.
The lactose per cent was decrease with increase storage period of
shrikhand. This effect might due to lactose is converted into lactic acid. The present
results are agreement with results reported by Nigam et. al. (2009) shrikhand
prepared incorporation of papaya pulp. They were reported that incorporation of
papaya pulp at 20%, 40% 60% levels, during storage of shrikhand lactose content i.e.
1.85 to 1.78 decrease with increase storage period from 0 to 21days.
94
4.6.2.5 Sucrose
The sucrose of shrikhand prepared using different levels black carrot
juice during storage period was determined. The result obtained for total sugar were
Table No. 32 Effect of different level of Black Carrot Juice on per cent sucrose of
Storage Periods (Days)
Treatments
00 07 14 21 28
T1 40.12 40.06 40.01 39.95 39.90
T2 39.71 39.67 39.63 39.58 39.56
T3 39.14 39.13 39.07 39.02 38.96
T4 38.48 38.42 38.39 38.35 38.31
T5 37.73 37.67 37.65 37.59 37.52
SE(m) 0.125 0.112 0.133 0.218 0.080
CD at 5% 0.369 0.326 0.392 0.645 0.238
It is reveled from the table indicated that the sucrose of shrikhand

prepared using different levels of black carrot juice increased as the levels of black
carrot juice increases irrespective storage period. The sucrose of shrikhand at 28 days
of storage for T1, T2, T3, T4 and T5 was 39.90, 39.56, 38.96, 38.31 and 37.52%
respectively at 7 0C temperatures. The mean sucrose of shrikhand (control) during
storage for treatment T1 (0 to 28 days) was 40.12, 40.06, 40.01, 39.95 and 39.90 per
cent. It was consistently decreases the sucrose of shrikhand with increase in days of
storage at 7 0C. Moreover the storage of sample reveals that fresh shrikhand was
having 40.12% total sugar during 0 day and finally lowest 39.90% sucrose in 28 days
of storage. The interaction between storage temperature and storage interval did affect
significantly the sucrose of shrikhand.
95
Fig. 25: Effect of different level of black carrot juice on per cent total sugarof
The mean sucrose of shrikhand for treatment T2 (0 to 28 days) was
39.71, 39.67, 39.63, 39.58 and 39.56 per cent. It was consistently decreases the
sucrose of shrikhand with increase in days of storage at 7 0C. Moreover the storage of
shrikhand reveals that fresh shrikhand was having 39.71% sucrose during 0 day and
finally lower 39.56% sucrose in 28 days of storage. The interaction between storage
temperature and storage interval did affect significantly the total sugar of shrikhand.
finally lower 38.96% sucrose in 28 days of storage. The interaction between storage
temperature and storage interval did affect significantly the sucrose of shrikhand.
finally lowest 38.31% sucrose in 28 days storage. The interaction between storage
temperature and storage interval did affect significantly the sucrose per cent of
shrikhand.
96
finally lowest 37.52 % sucrose in 28 days storage. The interaction between storage
temperature and storage interval did affect significantly the sucrose of shrikhand. All
treatments are significantly different (p ≤ 0.05) from each other during storage.
The present results are in good accordance with the results reported by
Raghuvnshi et al., (2011). They conducted the study on effect of storage on lactose
and sucrose content of shrikhand. They conclude that in storage significantly
decreased sucrose. Similarly Sharma and Zariwala (1980) also reported that sucrose
content decreases in 10 0C during storage.
4.6.2.6 Moisture
The moisture of shrikhand prepared using different levels of black
carrot juice during storage period was determined. The result obtained for moisture
were presented in table 33 and graphically represented in Fig. 26
Table No. 33 Effect of different level of black carrot juice on per cent moisture of
00 07 14 21 28
T1 39.79 40.03 40.13 40.27 40.39
T2 40.42 40.53 40.63 40.73 40.84
T3 41.13 41.19 41.29 41.41 41.53
T4 41.96 42.07 42.16 42.27 42.39
T5 42.39 42.98 43.09 43.25 43.41
SE(m) 0.166 0.123 0.125 0.223 0.092
CD at 5% 0.490 0.364 0.369 0.658 0.271
The perusal from the table indicated that the moisture of shrikhand
carrot juice increases irrespective storage period. The moisture of shrikhand at 28
days of storage for T1, T2, T3, T4 and T5 was 40.39, 40.84, 41.53, 42.39, and 43.41%
respectively at 7 0C temperatures. The mean moisture of shrikhand (control) during
cent. It was consistently increases the moisture of shrikhand with increase in days of
having 39.79% moisture during 0 day and finally highest 40.39% moisture in 28 days
97
of storage. The interaction between storage temperature and storage interval did affect
significantly the moisture of shrikhand.
Fig. 26: Effect of different level of black carrot juice on per cent moisture of
The mean moisture of shrikhand for treatment T2 (0 to 28 days) was
40.42, 40.53, 40.63, 40.73 and 40.84 per cent. It was consistently increases the
moisture of shrikhand with increase in days of storage at 7 0C. Moreover the storage
of shrikhand reveals that fresh shrikhand was having 40.42% moisture during 0 day
and finally highest 40.84% moisture in 28 days of storage. The interaction between
storage temperature and storage interval did affect significantly the moisture of
shrikhand.
and finally highest 41.53% moisture in 28 days of storage. The interaction between
shrikhand.
and finally highest 42.39% sucrose in 28 days storage. The interaction between
98
storage temperature and storage interval did affect significantly the moisture per cent
of shrikhand.
and finally highest 43.41% sucrose in 28 days storage. The interaction between
shrikhand. All treatments are significantly different (p ≤ 0.05) from each other during
storage. This effect might be due to microbial activity increase in shrikhand during
storage.
4.6.2.7 Total Solid
The total solid of shrikhand prepared using different levels of black
carrot juice during storage period was determined. The result obtained for total solid
were presented in table 34 and graphically represented in Fig. 27
Table No. 34 Effect of different level of black carrot juice on per cent total solid
of shrikhand during storage at 7 0C
00 07 14 21 28
T1 60.19 59.97 59.87 59.73 59.61
T2 59.58 59.47 59.37 59.27 59.16
T3 58.87 58.81 58.71 58.61 58.47
T4 58.04 57.94 57.84 57.73 57.61
T5 57.24 57.02 56.91 56.75 56.59
SE(m) 0.166 0.122 0.125 0.223 0.092
CD at 5% 0.490 0.360 0.369 0.658 0.271
From the above table indicated that the total solid of shrikhand
carrot juice increases irrespective storage period. The total solid of shrikhand at 28
days of storage for T1, T2, T3, T4 and T5 was 59.61, 59.16, 58.47, 57.61 and 56.59%
respectively at 7 0C temperatures. The mean total solid of shrikhand (control) during
cent. It was consistently decreases the total solid of shrikhand with increase in days of
99
having 60.19% total solid during 0 day and finally lowest 59.61% total solid in 28
days of storage. The interaction between storage temperature and storage interval did
affect significantly the total solid of shrikhand.
59.58, 59.47, 59.37, 59.27 and 59.16 per cent. It was consistently decreases the total
solid of shrikhand with increase in days of storage at 7 0C. Moreover the storage of
shrikhand reveals that fresh shrikhand was having 59.58% total solid during 0 day
and finally lower 59.16% total solid in 28 days of storage. The interaction between
storage temperature and storage interval did affect significantly the total solid of
shrikhand.
The mean total solid of shrikhand for treatment T3 (0 to 28 days) was
and finally lower 58.47% total solid in 28 days of storage. The interaction between
shrikhand.
Fig. 27: Effect of different level of black carrot juice on per cent total solid of
100
and finally lowest 57.61% total solid in 28 days storage. The interaction between
storage temperature and storage interval did affect significantly the total solid per cent
of shrikhand.
and finally lowest 56.59% total solid in 28 days storage. The interaction between
shrikhand. All treatments are significantly different (p ≤ 0.05) from each other during
storage. The total solid was decrease with increase storage period of shrikhand. This
effect was due to the decrease the sucrose, lactose, protein and fat in shrikhand during
storage and its directly related to moisture.
4.6.2.8pH
The pH of shrikhand prepared using different levels of black carrot
juice during storage period was determined. The result obtained for pH were
Table No. 35 Effect of different level of black carrot juice on pH of shrikhand
00 07 14 21 28
T1 4.49 4.46 4.42 4.39 4.35
T2 4.40 4.36 4.30 4.26 4.21
T3 4.35 4.28 4.23 4.18 4.15
T4 4.31 4.23 4.17 4.14 4.06
T5 4.25 4.17 4.11 4.04 3.96
SE(m) 0.0044 0.0036 0.0043 0.0037 0.0047
CD at 5% 0.0130 0.0107 0.0127 0.0110 0.0140
The perusal from the table indicated that the pH of shrikhand prepared
increases irrespective storage period. The pH of shrikhand at 28 days of storage for
T1, T2, T3, T4 and T5 was 4.35, 4.21, 4.15, 4.06 and 3.96% respectively at 7 0C
temperatures. The mean pH of shrikhand (control) during storage for treatment T1 (0
to 28 days) was 4.49, 4.46, 4.42, 4.39 and 4.35. It was consistently decreases the pH
101
of shrikhand with increase in days of storage at 7 0C. Moreover the storage of sample
reveals that fresh shrikhand was having pH 4.49 during 0 day and finally lowest pH
4.35 in 28 days of storage. The interaction between storage temperature and storage
interval did affect significantly the pH of shrikhand.
The mean pH of shrikhand for treatment T2 (0 to 28 days) was 4.40,
4.36, 4.30, 4.26 and 4.21. It was consistently decreases the pH of shrikhand with
increase in days of storage at 7 0C. Moreover the storage of shrikhand reveals that
fresh shrikhand was having pH 4.40 during 0 day and finally lower pH 4.21 in 28
affect significantly the pH of shrikhand.
Fig. 28: Effect of different level of black carrot juice on pH of shrikhand during
storage at 7 0C
fresh shrikhand was having pH 4.35 during 0 day and finally lower pH 4.15 in 28
fresh shrikhand was having pH 4.31 during 0 day and finally lowest pH 4.06 in 28
102
days storage. The interaction between storage temperature and storage interval did
fresh shrikhand was having pH 4.25 during 0 day and finally lowest pH 3.96 in 28
days storage. The interaction between storage temperature and storage interval did
affect significantly the 37.52 % sucrose of shrikhand. All treatments are significantly
different (p ≤ 0.05) from each other during storage.
This effect might due to acidic content of black carrot juice and
microbial activity of shrikhand during storage. The present results are in good
accordance with the results reported by Mehrotra et. al. (2014) shrikhand prepared by
30% sugar replacement with stevia leaves. She reported that shrikhand stored at 7 0C
in 0 to 21 days pH was decreased with increased storage period i.e. 4.3 to 3.8.
4.6.3 Antioxidant activity
4.6.3.1 CUPRAC
Total antioxidant activity is a unique parameter that quantifies the
ability of a complex biological sample to scavenge free radicals. The data on
antioxidant activity of shrikhand during storage at 7 0C refrigeration temperature are
presented in table 36 and graphically in Fig. 29
Table No. 36 Total antioxidant activity of shrikhand prepared using different
levels of black carrot juice in storage 7 0C (CUPRAC).
Treatments
00 07 14 21 28
T1 1.12 0.94 1.11 1.03 0.95
T2 19.97 19.63 19.88 19.11 18.27
T3 21.84 21.20 20.06 19.82 19.62
T4 24.32 24.16 23.99 22.16 21.63
T5 26.52 26.31 26.10 25.41 24.61
SE(m) 0.3487 0.624 0.810 1.993 0.607
CD at 5% 1.0287 1.840 2.391 3.520 0.1.793
It is revealed from the table total antioxidant activity of shrikhand

prepared using different levels of black carrot juice was exceptionally highest
treatment T5 (0 to 28 days) 26.52, 26.31, 26.10, 25.41 and 24.61 respectively and
lowest treatment T1(0 to 28 days) was 1.12, 0.94, 1.11, 1.03 and 0.95 _mol TE/mL in
103
CUPRAC assay, respectively. Treatment T2 (0 to 28 days) were 19.97, 19.63, 19.88,
19.11 and 18.27 respectively, T3 (0 to 28 days) were 21.84, 21.20, 20.06, 19.82 and
19.63 respectively, T4 (0 to 28 days) were 24.32, 24.16, 23.99, 22.16 and 21.63
respectively. With increasing black carrot juice in shrikhand, the corresponding value
for total antioxidant activity was found to decrease progressively during storage
period. Enhanced extraction of phenolic compounds, flavonoids and anthocyanins in
black carrot juice are key antioxidant components responsible for higher antioxidant
activity. Additionally the acylated nature of black carrot anthocyanins confers it still
higher antioxidant activity than monomeric anthocyanins. All treatments are
significantly different (p ≤ 0.05) from each other during storage. The present results
are agreed with Senem Kamiloglu et al., (2015), they reported that antioxidant
capacities of black carrot were significantly decreases in manufacturing of black
carrot jam and marmalade processing during storage period at 4 0C.
Fig. 29: Total antioxidant activity of shrikhand prepared using different levels of
black carrot juice in storage 7 0C (CUPRAC).
4.7.3.2FRAP
The data on antioxidant activity of shrikhand prepared using different
levels of black carrot juice during storage at 7 0C refrigeration temperature are
presented in table 37 and graphically in Fig. 30
104
Table No. 37Total antioxidant activity of shrikhand by using black carrot juice in
storage 7 0C (FRAP)
Treatments
00 07 14 21 28
T1 0.21 0.19 0.18 0.14 0.11
T2 3.61 3.50 3.41 3.27 3.07
T3 4.97 4.80 4.61 4.52 4.45
T4 6.31 6.22 6.04 5.83 5.44
T5 7.38 7.09 6.92 6.65 6.51
SE(m) 0.083 0.204 0.175 0.135 0.242
CD at 5% 0.245 0.601 0.517 0.399 0.715
It is revealed from above table the total antioxidant activity of

shrikhand prepared using different levels of black carrot juice was exceptionally
highest, treatment T5 (0 to 28 days) was 7.38, 7.09, 6.92, 6.65 and 6.51 respectively
and lowest, treatment T1 was 0.21, 0.19, 0.18, 0.14 and 0.11 _mol TE/mL in FRAP
assay, respectively. Treatment T2 (0 to 28 days) were 3.61, 3.50, 3.41, 3.27 and 3.07
respectively, T3 (0 to 28 days) were 4.97, 4.80, 4.61, 4.52 and 4.45 respectively, T4 (0
to 28 days) were 6.31, 6.22, 6.04, 5.83 and 5.44.With increasing black carrot juice in
shrikhand, the corresponding values for total antioxidant activity was found to
decrease in FRAP assays during storage. All treatments are significantly different (p ≤
0.05) from each other during storage.
Enhanced extraction of phenolic compounds, flavonoids and
anthocyanins in black carrot juice are key antioxidant components responsible for
higher antioxidant activity in fresh sample. Additionally, the acylated nature of black
carrot anthocyanins confers it still higher antioxidant activity than monomeric
anthocyanins. The present results are agreed with Sanem Kamiloglu et al., (2015),
they reported that antioxidant capacities of black carrot were significantly decreases
in manufacturing of black carrot jam and marmalade processing during storage period
at 4 0C.
105
Fig. 30: Total antioxidant activity of shrikhand prepared using different levels of
black carrot juice in storage 7 0C (FRAP).
4.6.4 Colour Analysis
The colour value in term of L*, a* and b* of shrikhand prepared using
different levels of black carrot juice during storage period was measured using
Colouriflex EZ colorimeter and presented in Table 38, 39 ,40 and graphically in Fig.
31, 32, 33.
Table No 38 Effect of L* colour attributes of shrikhand by using black carrot
juice during storage at 7 0C.
00 07 14 21 28
T1 84.67 84.16 83.69 83.13 82.69
T2 66.28 67.28 68.18 69.71 70.34
T3 60.21 60.85 61.67 62.92 63.70
T4 55.51 56.58 57.86 59.29 61.15
T5 52.05 54.00 55.85 57.50 59.10
SE(m) 0.197 0.058 0.191 0.064 0.077
CD at 5% 0.581 0.173 0.564 0.189 0.229
From the above result it is revealed that the mean L* value for
shrikhand(0 to 28 days) treatments T1 was 84.67, 84.16, 83.69, 83.13 and 82.69
respectively, T2 66.28, 67.28, 68.18, 69.71 and 70.34 respectively, T3, 60.21, 60.85,
61.67, 62.92 and 63.70 respectively, T4 55.51, 56.58, 57.86, 59.29 and 61.15
respectively and T5 52.05, 54.00, 55.85, 57.50 and 59.10 respectively. Maximum L*
value was recorded for treatment T1 and minimum value was recorded for treatment
T5 but treatment T1 L* value of shrikhand in 0 to 28 days was decreased whereas
106
other treatments T2, T3, T4 and T5 L* value i.e. brightness was increased during
storage period. L* value of shrikhand prepared using black carrot juice represents
degree of brightness. All treatments are significantly different (p ≤ 0.05) from each
other during storage. This effect due to color intensity was increase in storage of
shrikhand. This is a main property of black carrot juice to increase pink colour in low
pH and violet colour in neutrals pH. From the above result agree with Abhilasha et
al., (2016). They observed same result in L*, shrikhand prepared from sesame seed
oil. They reported that sesame seed oil level increase in shrikhand L* were increased
but control sample mean value was decreased.
90
84.67 84.16 83.69 83.13 82.69
80
70
66.28 67.28 68.18 69.71 70.34 T1
60 60.21 60.85 61.67 62.92 63.7
61.15 T2
55.51 56.58 57.86
55.85 59.29
57.5 59.1
50 52.05 54
40 T3
30 T4
20
10 T5
0
0 7 14 21 28
Days
Fig. 31: Effect of L* colour attributes of shrikhand by using black carrot juice
during storage at 7 0C.
Table No. 39Effect of a* colour attributes of shrikhand by using black carrot

0 07 14 21 28
T1 1.53 1.41 1.28 1.19 1.13
T2 11.93 11.52 11.09 10.84 10.21
T3 15.11 14.64 14.28 13.79 13.33
T4 17.31 16.44 15.69 14.83 14.05
T5 18.61 17.85 17.17 16.40 15.59
SE(m) 0.023 0.022 0.019 0.089 0.021
CD at 5% 0.068 0.066 0.058 0.264 0.062
From the above result it is revealed that the mean a* value for
shrikhand (0 to 28 days) treatments T1 was 1.53, 1.41, 1.28, 1.19 and 1.13
107
respectively, T2 11.93, 11.52, 11.09, 10.84 and 10.21 respectively, T3, 15.11, 14.64,
14.28, 13.79 and 13.33 respectively, T4 17.31, 16.64, 15.69, 14.83 and 14.05
respectively and T5 18.61, 17.85, 17.17, 16.40 and 15.59 respectively. Maximum a*
value was recorded for treatment T5 and minimum value was recorded for treatment
T1. While treatment T1, T2, T3, T4 and T5 a* value of shrikhand during storage (0 to
28 days) was decreased. A positive value of a* represents degree of redness. All
treatments are significantly different (p ≤ 0.05) from each other during storage.
Abhilasha et al., (2016) reported the result in mean a* value of shrikhand prepared
from sesame seed oil. They observed that sesame seed oil level increase in shrikhand
mean value of a* were decreased.
The mean a* value of shrikhand for different treatments is shown in
figure 31.
20
18.61 17.85
17.31 16.44 17.17 16.4 T1
15 15.11 15.69 14.83 15.59
14.64 14.28 13.79 14.05
13.33 T2
11.93 11.52 11.09
10 10.84 10.21 T3
T4
5
1.53 T5
1.41 1.28 1.19 1.13
0
0 7 14 21 28
Days
Fig. 32: Effect of a* colour attributes of shrikhand prepared using different levels
of black carrot juice during storage at 7 0C
Table No. 40 Effect of b* colour attributes of shrikhand by using black carrot
0 07 14 21 28
T1 14.92 14.69 14.46 14.25 14.08
T2 3.63 4.08 4.67 5.22 5.53
T3 2.92 3.54 4.03 4.58 5.13
T4 2.12 2.83 3.60 4.10 4.69
T5 1.58 1.95 2.39 2.93 3.43
SE(m) 0.0118 0.0101 0.0120 0.0112 0.0115
CD at 5% 0.0350 0.0298 0.0354 0.0331 0.0339
108
From table No. 40 it was revealed that the mean b* value of shrikhand
prepared using different levels of black carrot juice for different period (0 to 28 days)
was treatment T1 14.92, 14.69, 14.46, 14.25 and 14.08 respectively. T2 3.63, 4.08,
4.67, 5.22 and 5.53 respectively. T3 2.92, 3.54, 4.03, 4.58 and 5.13 respectively. T4
2.12, 2.83, 3.60, 4.10 and 4.69 respectively. T5 1.58, 1.95, 2.39, 2.93 and 3.43
respectively. Maximum b* value was recorded for shrikhand T1 prepared using 0%
black carrot juice (14.92) and minimum for T5 shrikhand prepared using 9% black
carrot juice (1.58) but treatment T1 b* value of shrikhand in 0 to 28 days was
decreased whereas other treatments T2, T3, T4 and T5 b* value i.e. yellowness was
increased during storage period. A positive value of b* represents a degree of
yellowness. This effect due to color intensity was increase in storage of shrikhand.
This is a main property of black carrot juice to increase pink colour in low pH and
violet colour in neutrals pH. Abhilasha et al., (2016) reported the result in mean b*
value of shrikhand prepared from sesame seed oil. They observed that sesame seed oil
level increase in shrikhand mean value of b* were decreased.
The mean b* value of shrikhand for different treatments is shown in
figure 33.
16
14.92 14.69 14.46 14.25
14 14.08
T1
12
10 T2
8 T3
6 5.53
4.67 5.22
4.58 5.13
4.69 T4
4 3.63 4.08
3.54 4.03
3.6 4.1 3.43
2.92 2.83 2.39 2.93 T5
2 2.12
1.58 1.95
0
0 7 14 21 28
Days
Fig. 33: Effect of b*colour attributes of shrikhand prepared using different levels
of black carrot juice during storage at 7 0C
The microbial changes include total plate count, yeast and mould count
and coliform count. The microbial changes were recorded at interval of 7 days.
109
4.6.5.1 Total plate count (log cfu g -1)
The data on TPC of shrikhand prepared using different levels of black
carrot juice during storage at 7 0C are presented in table 41 and graphically in Fig. 34
Table No. 41 Changes in total plate count in shrikhand prepared using black
carrot juice during storage at 7 0C.
Treatments
00 07 14 21 28
T1 1.44 1.77 2.00 2.41 3.05
T2 1.43 1.75 1.96 2.37 2.93
T3 1.44 1.71 1.92 2.32 2.87
T4 1.42 1.67 1.88 2.26 2.78
T5 1.41 1.63 1.87 2.21 2.71
SE(m) 0.0315 0.0294 0.0149 0.0149 0.0258
CD at 5% 0.0929** 0.0867* 0.0441* 0.0439* 0.0763*
It was revealed from above table, the mean total plate count (log cfu g -
1
) of shrikhand using different treatment during storage, treatment T1 (0 to 28 days)
-1 -1
were in ranged from 1.44 to 3.05 cfu g for control sample and 1.43 to 2.93 cfu g
of treatment T2 (3% black carrot juice), 1.44 to 2.87 cfu g -1 of treatment T3 (5% black
carrot juice), 1.42 to 2.78 cfu g -1 of treatment T4 (7% black carrot juice) and 1.41 to
-1
2.71 cfu g of treatment T5 (9% black carrot juice) respectively. During 0 days in
storage period all treatment were non significant (p ≥ 0.05) with each other and 7, 14,
21 and 28 days of storage all were significant difference (p ≤ 0.05) with each other.
From the above result showed that mean value of total plate count (log
cfu g -1) a significantly increasing trend with increasing storage days and treatment T1
to T5 microbial load were decreased with increases the black carrot juice in shrikhand.
This effect may be due to antioxidant effect of black carrot juice in shrikhand. Jain
(2003) observed a similar increase in total plate count while studying the
microbiological quality of milk nuggets at refrigeration temperature. Sunil kumar et
al., (2011) also reported the similar results during the refrigerated storage of
shrikhand from apple pulp and celosia argetea.
110
Fig. 34: Changes in total plate count in shrikhand prepared using black carrot
4.6.5.2 Yeast and mould count (log cfu g -1)
The data on yeast and mould count of shrikhand prepared using
different levels of black carrot juice during storage at 7 0C are presented in table 42
and graphically in Fig. 35
Table No. 42 Changes in yeast and mould count in shrikhand prepared using
black carrot juice during storage at 7 0C.
Treatments
00 07 14 21 28
T1 2.37 3.54 3.92 4.66 5.40
T2 2.35 3.49 3.86 4.57 5.31
T3 2.37 3.44 3.82 4.51 5.26
T4 2.35 3.39 3.77 4.43 5.13
T5 2.36 3.34 3.72 4.36 5.02
SE(m) 0.0245 0.0525 0.0150 0.0272 0.0205
CD at 5% 0.0724** 0.1550* 0.0443* 0.0802* 0.0606*
It was revealed from above table, the mean yeast and mould count (log
-1
cfu g ) of shrikhand using different treatment during storage, treatment T1 (0 to 28
days) were in ranged from 2.37to 5.40 cfu g -1 for control sample, 2.35 to 5.31 cfu g -1
of treatment T2 (3% black carrot juice), 2.37 to 5.26 cfu g -1 of treatment T3 (5% black
carrot juice), 2.35 to 5.13 cfu g -1 of treatment T4 (7% black carrot juice) and 2.36 to
-1
5.02 cfu g of treatment T5 (9% black carrot juice) respectively. During 0 days in
storage period all treatment were non significant difference (p ≥ 0.05) with each other
but 7, 14, 21 and 28 days of storage all were significant(p ≤ 0.05) with each other.
111
Fig. 35 Changes in yeast and mould count of shrikhand prepared using black
From the above result showed that mean value of yeast and mould (log
cfu g -1) significantly increasing trend with increasing storage days and treatment T1
to T5 microbial load were decreased with increases the black carrot juice in shrikhand.
It may be due to antioxidant effect of black carrot juice in shrikhand. The present
results are in good accordance with the results reported by Landge et al.,(2011). They
conducted the study on shrikhand prepared with ashwagandha powder. They observed
that shrikhand stored in refrigeration at 7 0Cand microbiology evaluated at regular
interval. They concluded that yeast and mould count increases with increases storage
period. Similar observations are in agreed with Prajapati et al., (1993).
Fermented milk product s are not suitable for the growth of coliform
because the low pH and acidity of the fermented milk inhabits the growth of these
microorganism. It was observed that coliform were absent in fresh as well as all
sample of shrikhand in storage at 7 0C.
The absence of coliform is mostly due to the low pH, high acidity and
sugar concentration of the product, which prevent the growth these microorganism.
The acceptable limit of coliform in the product is 0-5 cfu/g.
4.7Production cost of shrikhand prepared using different levels of black carrot
juice
Production Cost of shrikhand prepared using different levels of black
carrot juice was worked out and it was presented in Table 43 and graphically
represented in Fig. 36.
112
While estimating the cost of finished product, the cost of ingredient
used in the prepared shrikhand using different levels of black carrot juice rated as per
prevailing market price. From Table 38 observed that, cost of production of shrikhand
(per kg) for treatment T1, T2, T3, T4 and T5 were Rs127.67, 127.52, 127.42, 127.32 and
127.21 respectively. Though there was no much variation in the cost of production of
shrikhand using black carrot juice.
Shrikhand prepared using black carrot juice proportionally reduce the
cost of production. The cost of production of addition of black carrot juice shrikhand
could be lowered further if the same was manufactured on large scale. The cost of
production of plain shrikhand T1 (control) was considered to be more than the
shrikhand prepare using black carrot juice. Increased level of black carrot juice
showed slight decreased in production cost of shrikhand. This difference was occurs
due to the addition of black carrot juice, which was available at lower cost. Lower
cost of production was observed in case of treatment T5. However, the best treatment
selected by judges was T2 (where addition of 3 per cent black carrot juice to
shrikhand was done).
From the above study it could be concluded that a novel type
shrikhand could be prepared using 3 per cent black carrot juice. Further due to
addition of black carrot juice at higher scale could reduce the cost of production. The
present result is good accordance to Gavane et al., (2010). He conducts the study on
shrikhand prepared by using different levels of custard apple pulp. They reported that
levels of custard apple increases the similarly cost of production was decreases.
113
Fig. 36: Cost of production of shrikhand prepared using different levels of black
carrot juice
114
Table 43: Cost of production of finish products
Treatments
Sr. Rate T1 T2 T3 T4 T5
Particulars
No. (Rs.) Amount Amount Amount Amount Amount
Qty. Qty. Qty. Qty. Qty.
(Rs.) (Rs.) (Rs.) (Rs.) (Rs.)
1. Buffalo milk 44/lit. 2 88 2 88 2 88 2 88 2 88
2. Chakka 800 gm 800 gm 800 gm 800 gm 800 gm
3. Sugar (kg) 35/kg 320 gm 12 320 gm 12 320 gm 12 320 gm 12 320 gm 12
Black carrot
4. 70/lit - - 3 ml 0.21 5 ml 0.35 7 ml 0.49 9ml 0.63
Juice
472 /
Fuel Charges 0.300 0.300 0.300 0.300 0.300
5. Cylinder 10.00 10.00 10.00 10.00 10.00
(kg) (approx.) (approx.) (approx.) (approx.) (approx.)
(14.2kg)
Miscellaneous
6. 8.00 8.00 8.00 8.00 8.00
cost (Rs.)
Labour charges
7. 200/Day 1hr 25.00 1hr 25.00 1hr 25.00 1hr 25.00 1hr 25.00
(Rs)
Quantity of total
product(gm)&
8. 1120 143 1123 143.21 1125 143.35 1127 143.49 1129 143.63
Total production
cost(Rs)
Cost of
9. 127.67 127.52 127.42 127.32 127.21
production/ kg
115
CHAPTER-V
SUMMARY AND CONCLUSIONS
The present investigation entitled “Studies on Preparation of Shrikhand

By Using Black carrot Juice” was under taken during Ph.D. studies. The purpose of
the present investigation was to explore the possibility of good quality shrikhand from
the blends of black carrot juice with chakka. The technological aspect studied were
the effect on the physico-chemical properties, sensory quality, colour stability,
antioxidant properties, shelf life and cost structure of finish products.
5.1 Summary
Shrikhand prepared from buffalo milk chakka with black carrot juice
can be considered as a novelty product, a healthful fermented food. Along with plenty
of anthocynins and total flavonoids, black carrot juice is an anticancer and good
natural colourents and having high antifungal, antibacterial, antioxidant property.
Hence in the present investigation attempts have been made to explore the possibility
of using black carrot juice for the preparation of shrikhand.
The investigation has carried out as per treatment, buffalo milk chakka
as prepared and utilized for preparation of shrikhand using black carrot juice for
further studies.
T1: Shrikhand prepared with 100% buffalo milk.

The shrikhand prepared using black carrot juice was subjected to
sensory evaluation of the product i.e. flavour, body and texture, colour and
appearance mouthfeel and overall acceptability. Physico-chemical composition of the
product for determination of titratable acidity, fat, protein, lactose, total sugar,
moisture, solids not fat, total solids, pH and viscosity. Shelf life of the product was
measured in terms of sensory evaluation, physico-chemical changes, microbial
changes, antioxidant activity and colour stability during storage at 7 0C. The product
was stored till it became unacceptable. The cost of production per kg of shrikhand
116
was worked out by taking into account the prevailing market price of the ingredients.
The statistical analysis was carried out by using Completely Randomized Block
Design with the five treatments and five replications.
The result obtained in present investigation are summarized and
concluded in this chapter.
5.2 Chemical quality of buffalo milk
The buffalo milk used in the present study for preparation of shrikhand
contains on average 83.8±0.6 per cent moisture, 6.4±0.4 per cent fat, 3.93±0.3 per
cent protein, 4.9±0.3 per cent lactose, and 16±0.2 per cent total solids.
5.3 Chemical composition of black carrot juice
The average per cent composition of black carrot juice in the present
study was as total phenolics 270.74 (GAE/100), total flavonoids 94.38 mg/100ml,
anthocyanin 2434.5 mg/L, ascorbic acid 7.7mg/L, Moisture 88 per cent, dry matter 12
per cent, brix 8 per cent, acidity 0.24 per cent and pH 5.78.
5.4 Chemical composition of chakka
The curd mass known as chakka is the base material of shrikhand.
Average per cent physic-chemical composition of chakka was as moisture 69.70 per
cent, fat 14.7 per cent, protein 13.56 per cent, lactose 2.52 per cent, total solids 31.31
per cent, pH 4.72 and titratable acidity 0.94 per cent.
The acceptability of black carrot juice blended in shrikhand was
measured in terms of sensory attribute such as flavour, colour and appearance, body
and texture, mouthfeel and overall acceptability of the product by the panel of the
judges, using “9 point Hedonic scale”.
5.5.1 Flavour
The average score of flavour of shrikhand by using black carrot juice

for treatment T1, T2, T3, T4 and T5 were 7.66, 8.25, 7.52, 7.15 and 6.69 respectively.
The maximum score 8.25 was observed for treatment T2 followed by treatment T1, T3,
T4 and T5 treatments. This indicates that level of black carrot juice increases the
flavour score decreases. Most of the judges remark that carrotic flavour increase when
higher levels of black carrot juice used in shrikhand.
117
5.5.2 Colour and appearance
The maximum score for colour and appearance was observed for
treatment T1, T2, T3, T4 and T5 were 7.65, 8.09, 7.35, 7.05 and 6.33 respectively. The
treatment T2 was higher over T1, T3, T4 and T5. This observation indicates that as the
proportion of black carrot juice increased there was decrease colour and appearance
score. This may be due to dark pinkish colour when higher level of black carrot juice
use. That‟s why judges dislike the used of black carrot juice in shrikhand of higher per
cent.
5.5.3 Body and texture
Treatment T1, T2, T3, T4 and T5 showed the average score of body and
texture of shrikhand were 7.35, 8.17, 7.83, 6.77 and 6.30 respectively. The maximum
score 8.17 was observed for treatment T2 followed by treatment T3, T1, T4 and T5
treatments. Addition of black carrot juice was found decrease in body and texture
score of shrikhand. This effect on body and texture might be due to moisture content
black carrot juice was higher than normal shrikhand.
5.5.4 Mouthfeel
Treatment T1, T2, T3, T4 and T5 showed the average score of mouthfeel
of shrikhand were 7.75, 8.11, 7.38, 7.15 and 6.68 respectively. The maximum score
8.11 was observed for treatment T2 followed by treatment T1, T3, T4 and T5
treatments. Addition of black carrot juice was found decrease in mouthfeel score of
shrikhand.
5.5.5 Overall acceptability
It was observed that shrikhand prepared from buffalo milk chakka
blended with black carrot juice used in the 3 per cent judged by panelist as excellent
quality with extremely to very much overall acceptability. The overall acceptability
was highest in treatment T2 (8.05) followed by treatment T1 (7.83), T3 (7.13), T4
(6.80) and T5 (6.24) treatments.
5.6 Physico-chemical analysis of shrikhand
5.6.1 Titratable acidity
Titratable acidity of shrikhand prepared using black carrot juice was in
the range of 1.06 to 1.40 per cent in treatments. The higher titratable acidity content in
T5 (1.40 per cent) was obtained in Shrikhand prepared from 9 per cent black carrot
juice used and lowest titratable acidity content of shrikhand was found in T1( 0 per
cent) i.e. shrikhand prepared from 0 per cent black carrot juice used.
118
5.6.2 Fat
Fat content of shrikhand prepared using black carrot juice was in the
range of 9.47 to 9.83 per cent in treatments. The higher fat content was obtained in T1
(9.83 per cent) i.e. shrikhand prepared using 0 per cent black carrot juice where as
lowest fat content in shrikhand was observed in T5 (9.47 per cent) i.e. shrikhand
prepared 9 per cent black carrot juice.
5.6.3 Protein
Protein content of shrikhand prepared using black carrot juice was in
the range of 7.47 to 7.54 per cent in the treatments. The higher protein content was
obtained in T5 (7.54 per cent) i.e. shrikhand prepared from 9 per cent black carrot
juice where as lowest protein content in shrikhand was observed in T1 (7.47 per cent)
i.e. shrikhand prepared from buffalo milk chakka blended with 0 per cent black carrot
juice.
5.6.4 Lactose
Lactose content shrikhand prepared using black carrot juice was in the
range of 2.41 to 2.65 per cent in the treatments. The higher lactose content was
obtained in T1 (2.65 per cent) i.e. shrikhand prepared without black carrot juice used
where as lowest lactose content of shrikhand was found in T5 (2.41 per cent) was
obtained in shrikhand prepared from 9 per cent black carrot juice.
5.6.5 Total sugar
Total sugar content shrikhand prepared using black carrot juice was in
the range of 37.53 to 40.12 per cent in the treatments. The higher total sugar content
was obtained in T1 (40.12 per cent) i.e. shrikhand prepared from buffalo milk chakka
blended with 0 per cent black carrot juice where as lowest total sugar content of
shrikhand was found in T5 (37.53 per cent) obtained in shrikhand prepared from 9 per
cent black carrot juice.
5.6.6 Moisture
Moisture content of unripe banana blended shrikhand was in the range
of 39.79 to 42.39 per cent in the treatments. The higher moisture content was obtained
in T5 (42.39 per cent) i.e. shrikhand prepared using 9 per cent black carrot juice where
as lowest moisture content of shrikhand was found in T1( 39.79 per cent) was obtained
in shrikhand prepared from 0 per cent black carrot juice.
119
5.6.7 Solids not fat
Solids not fat content of shrikhand prepared using black carrot juice
was in the range of 47.75 to 50.24 per cent in the treatments. The higher solids not fat
content in T1( 50.24 per cent) i.e. shrikhand prepared from 0 per cent black carrot
juice where as lowest solids not fat content of shrikhand was found in T5( 47.75 per
cent) was obtained in shrikhand prepared from 9 per cent black carrot juice.
5.6.8 Total solids
Total solids content of shrikhand prepared using black carrot juice was
in the range of 57.24 to 60.19 per cent in treatments. The higher total solids content in
T1 (60.19 per cent) was obtained in shrikhand prepared from 0 per cent black carrot
juice where as lowest total solids content of shrikhand was found in T5( 57.24 per
cent) i.e. shrikhand prepared from 9 per cent black carrot juice.
5.6.9 pH
The pH of shrikhand prepared using black carrot juice was in the range
of 4.25 to 4.49. The higher pH of T1 (4.49) was obtained in shrikhand prepared from 0
per cent black carrot juice where as lowest pH of shrikhand was found in T5 ( 4.25)
i.e. shrikhand prepared from 9 per cent black carrot juice.
5.6.10 Viscosity
Viscosity of shrikhand prepared using black carrot juice was in the
range of 16149.20 to 55706.20 cp. The higher total solids content in T5 (55706.20 co)
was obtained in shrikhand prepared from 9 per cent black carrot juice where as lowest
total solids content of shrikhand was found in T1 (16149.20 cp) i.e. shrikhand
prepared from 0 per cent black carrot juice.
5.7 Storage study
5.7.1 Organoleptic quality of shrikhand during storage
5.7.1.1 Flavour
In storaged sample flavour score decreased with storage period

increases. From the result it is indicated that treatment T1 and T3 was rejected in
whereas T5 was rejected after 07 days. In case of shrikhand variations in flavour score
might be due to oxidation of fat and microbial activity increase during storage period.
120
5.7.1.2 Colour and appearance
In storage treatments sample colour and appearance score decreased as
the storage period increases. From the result it is indicated that T2 was chances for
further study in refrigeration storage. Treatment T1 and T3 was rejected in
whereas T5 was rejected after 07 days. In case of shrikhand variations in colour and
appearance score might be due to darkness of pink colour increase during storage
interval.
5.7.1.3 Body and texture
During storage sample body and texture score decreased as the storage
period increases. From the result it is indicated that treatment T2 sample was more
chances for further study in refrigeration storage. Treatment T1 and T3 was rejected in
refrigeration storage after 21 days and treatment T4 was rejected after 14 days whereas
T5 was also rejected after 07 days. In case of shrikhand variations in body and texture
score might be due to grainy texture increase during storage period.
5.7.1.4 Mouthfeel
During storage of shrikhand mouthfeel score were decreased as the
storage period increases. From the result it is indicated that T2 was chances for further
study in refrigeration storage. Treatment T1 and T3 was rejected in refrigeration
storage after 21 days and treatment T4 was rejected after 14 days whereas T5 was
rejected after 07 days. In case of shrikhand variations in mouthfeel score decreases
might be due to lactose and fat degradation and microbial activity increase in storage.
5.7.1.5 Overall acceptability
During storage sample overall acceptability score were decreased as
the storage interval increases. From the result it is indicated that T2 was chances for
further study in refrigeration storage. Treatment T1 and T3 was rejected in
refrigeration storage after 21 days and treatment T4 was rejected after 14 days whereas
T5 was rejected after 07 days. In case of shrikhand variations in overall acceptability
score might be due to overall sensory score decreases during storage.
5.7.2 Physico-chemical changes of Shrikhand during storage

5.7.2.1 Titratable acidity
The mean titratable acidity of control sample during storage for
treatment T1 (0 to 28 days) was 1.04, 1.10, 1.16, 1.23 and1.30 per cent, T2 (0 to 28
121
days) was 1.14, 1.16, 1.26, 1.32 and 1.40 per cent, T3 (0 to 28 days) was 1.26, 1.22,
1.33, 1.47and 1.58 per cent, T4 (0 to 28 days) was 1.35, 1.34, 1.41, 1.59 and 1.77 per
cent, and T5 (0 to 28 days) was 1.47, 1.51, 1.62, 1.77 and 1.98 per cent respectively.
All the treatments are significantly different (p ≤ 0.05) from each other during
storage. The titratable acidity was increase with increase storage period of shrikhand.
This effect might be due to acidic nature of black carrot juice and microbial activity
of shrikhand during storage.
5.7.2.2 Fat
The mean fat of shrikhand (control) during storage for treatment T1 (0
to 28 days) was 9.83, 9.81, 9.77, 9.75 and 9.72 per cent, T2 (0 to 28 days) was 9.78,
9.75, 9.68, 9.66 and 9.65 per cent, T3 (0 to 28 days) was 9.69, 9.66, 9.64, 9.60 and
9.51 per cent, T4 (0 to 28 days) was 9.59, 9.55, 9.51, 9.46 and 9.41 per cent and T5 (0
to 28 days) was 9.47, 9.44, 9.36, 9.31 and 9.25 per cent. The interaction between
storage temperature and storage interval did affect significantly the fat of shrikhand.
All the treatments are significantly different (p ≤ 0.05) from each other during
storage. This effect might due to oxidation of fat in shrikhand during storage.
5.7.2.3 Protein
The mean protein of shrikhand (control) during storage for treatment
T1 (0 to 28 days) was 7.47, 7.46, 7.44, 7.42 and 7.40 per cent, treatment T2 (0 to 28
days) was 7.49, 7.48, 7.47, 7.46 and 7.45 per cent, treatment T3 (0 to 28 days) was
7.51, 7.49, 7.48, 7.47 and 7.47 per cent, treatment T4 (0 to 28 days) was 7.53, 7.51,
7.50, 7.49 and 7.48 per cent and T5 (0 to 28 days) was 7.54, 7.53, 7.51, 7.50 and 7.50
per cent. The interaction between storage temperature and storage interval did affect
significantly the protein of shrikhand. All the treatments are significantly different (p
≤ 0.05) from each other during storage.
5.7.2.4 Lactose
The mean lactose of shrikhand (control) during storage for treatment
T1 (0 to 28 days) was 2.65, 2.63, 2.60, 2.58, and 2.56 per cent, treatment T2 (0 to 28
days) was 2.60, 2.58, 2.56, 2.52 and 2.50 per cent, treatment T3 (0 to 28 days) was
2.54, 2.52, 2.50, 2.47 and 2.44 per cent, treatment T4 (0 to 28 days) was 2.48, 2.44,
2.43, 2.39 and 2.36 per cent and treatment T5 (0 to 28 days) was 2.41, 2.39, 2.37, 2.33
and 2.30 per cent. The lactose per cent was decrease with increase storage period of
shrikhand. This effect might be due to lactose is converted into lactic acid.
122
5.7.2.5 Sucrose
The mean sucrose of shrikhand (control) during storage for treatment
T1 (0 to 28 days) was 40.12, 40.06, 40.01, 39.95 and 39.90 per cent, treatment T2 (0 to
28 days) was 39.71, 39.67, 39.63, 39.58 and 39.56 per cent, treatment T3 (0 to 28
days) was 39.14, 39.13, 39.07, 39.02 and 38.96 per cent, treatment T4 (0 to 28 days)
was 38.48, 38.42, 38.39, 38.35 and 38.31 per cent and T5 (0 to 28 days) was 37.73,
37.67, 37.65, 37.59 and 37.52 per cent. The interaction between storage temperature
and storage interval did affect significantly the sucrose of shrikhand. All treatments
are significantly different (p ≤ 0.05) from each other during storage.
5.7.2.6 Moisture
The mean moisture of shrikhand (control) during storage for treatment
T1 (0 to 28 days) was 39.79, 40.03, 40.13, 40.27 and 40.39 per cent, T2 (0 to 28 days)
was 40.42, 40.53, 40.63, 40.73 and 40.84 per cent, T3 (0 to 28 days) was 41.13, 41.19,
41.29, 41.41 and 41.53 per cent, T4 (0 to 28 days) was 41.96, 42.07, 41.16, 42.27 and
42.39 per cent and T5 (0 to 28 days) was 42.39, 42.98, 43.09, 43.25 and 43.41 per
cent. The interaction between storage temperature and storage interval did affect
significantly the moisture of shrikhand. All treatments are significantly different (p ≤
5.7.2.7 Total Solid
The mean total solid of shrikhand (control) during storage for
treatment T1 (0 to 28 days) was 60.19, 59.97, 59.87, 59.73 and 59.61 per cent, T2 (0 to
28 days) was 59.58, 59.47, 59.37, 59.27 and 59.16 per cent, T3 (0 to 28 days) was
58.87, 58.81, 58.71, 58.61 and 58.47 per cent, T4 (0 to 28 days) was 58.04, 57.94,
57.84, 57.73 and 57.61 per cent and T5 (0 to 28 days) was 57.24, 57.02, 56.91, 56.75
and 56.59 per cent. All treatments are significantly different (p ≤ 0.05) from each
other during storage. The total solid was decrease with increase storage period of
shrikhand. This effect was due to the decrease the sucrose, lactose, protein and fat in
shrikhand during storage and it‟s directly related to moisture.
5.7.2.8 pH
The mean pH of shrikhand (control) during storage for treatment T1 (0
to 28 days) was 4.49, 4.46, 4.42, 4.39 and 4.35, treatment T2 (0 to 28 days) was 4.40,
4.36, 4.30, 4.26 and 4.21, treatment T3 (0 to 28 days) was 4.35, 4.28, 4.23, 4.18 and
4.15, treatment T4 (0 to 28 days) was 4.31, 4.23, 4.17, 4.14 and 4.06, and lastly
treatment T5 (0 to 28 days) was 4.25, 4.17, 4.11, 4.04 and 3.96. All treatments are
123
significantly different (p ≤ 0.05) from each other during storage. This effect might
due to acidic content of black carrot juice and microbial activity of shrikhand during
storage.
5.7.3 Antioxidant activity
5.7.3.1 CUPRAC
Total antioxidant activity is a unique parameter that quantifies the
ability of a complex biological sample to scavenge free radicals. Total antioxidant
activity of shrikhand prepared using different levels of black carrot juice was
exceptionally highest treatment T5 (0 to 28 days) 26.52, 26.31, 26.10, 25.41 and 24.61
respectively and lowest treatment T1 (0 to 28 days) was 1.12, 0.94, 1.11, 1.03 and
0.95 _mol TE/mL in CUPRAC assay, respectively. Treatment T2 (0 to 28 days) were
19.97, 19.63, 19.88, 19.11 and 18.27 respectively, T3 (0 to 28 days) were 21.84,
21.20, 20.06, 19.82 and 19.62 respectively, T4 (0 to 28 days) were 24.32, 24.36,
23.99, 22.16 and 21.63 respectively. With increasing black carrot juice in shrikhand,
the corresponding value for total antioxidant activity was found to decrease
progressively during storage period. All treatments are significantly different (p ≤
5.7.3.2 FRAP
The total antioxidant activity of shrikhand prepared using different
levels of black carrot juice was exceptionally highest, treatment T5 (0 to 28 days) was
7.38, 7.09, 6.92, 6.65 and 6.51 respectively and lowest, treatment T1 was 0.21, 0.19,
0.18, 0.14 and 0.11 _mol TE/mL in FRAP assay, respectively. Treatment T2 (0 to 28
days) were 3.61, 3.50, 3.41, 3.27 and 3.07 respectively, T3 (0 to 28 days) were 4.97,
4.80, 4.61, 4.52 and 4.45 respectively, T4 (0 to 28 days) were 6.31, 6.22, 6.04, 5.83
and 5.44. With increasing black carrot juice in shrikhand, the corresponding values
for total antioxidant activity was found to decrease in FRAP assays during storage.
All treatments are significantly different (p ≤ 0.05) from each other during storage.
5.7.4 Colour Analysis
The colour value in term of L*, a* and b* of shrikhand prepared using
different levels of black carrot juice during storage period was measured using
Colouriflex EZ colorimeter.
The mean L* value for shrikhand (0 to 28 days) treatments T1 was
84.67, 84.16, 83.69, 83.13 and 82.69 respectively, T2 66.28, 67.28, 68.18, 69.71 and
124
70.34 respectively, T3, 60.21, 60.85, 61.67, 62.92 and 63.70 respectively, T4 55.51,
56.58, 57.86, 59.29 and 61.15 respectively and T5 52.05, 54.00, 55.85, 57.50 and
59.10 respectively. Maximum L* value was recorded for treatment T1 and minimum
value was recorded for treatment T5 but treatment T1 L* value of shrikhand in 0 to 28
days was decreased whereas other treatments T2, T3, T4 and T5 L* value i.e.
brightness was increased during storage period. L* value of shrikhand prepared using
black carrot juice represents degree of brightness. All treatments are significantly
different (p ≤ 0.05) from each other during storage.
The mean a* value for shrikhand (0 to 28 days) treatments T1 was
1.53, 1.41, 1.28, 1.19 and 1.13 respectively, T2 11.93, 11.52, 11.09, 10.84 and 10.21
respectively, T3, 15.11, 14.64, 14.28, 13.79 and 13.33 respectively, T4 17.31, 16.64,
15.69, 14.83 and 14.05 respectively and T5 18.61, 17.85, 17.17, 16.40 and 15.59
respectively. Maximum a* value was recorded for treatment T5 and minimum value
was recorded for treatment T1. While treatment T1, T2, T3, T4 and T5 a* value of
shrikhand during storage (0 to 28 days) was decreased. A positive value of a*
represents degree of redness. All treatments are significantly different (p ≤ 0.05) from
each other during storage.
The mean b* value of shrikhand prepared using different levels of
black carrot juice for different period (0 to 28 days) was treatment T1 14.92, 14.69,
14.46, 14.25 and 14.08 respectively. T2 3.63, 4.08, 4.67, 5.22 and 5.53 respectively.
T3 2.92, 3.54, 4.03, 5.48 and 5.13 respectively. T4 2.12, 2.83, 3.60, 4.10 and 4.69
respectively. T5 1.58, 1.95, 2.39, 2.93 and 3.43 respectively. Maximum b* value was
recorded for shrikhand T1 prepared using 0% black carrot juice (14.92) and minimum
for T5 shrikhand prepared using 9% black carrot juice (1.58) but treatment T1 b*
value of shrikhand in 0 to 28 days was decreased whereas other treatments T2, T3, T4
and T5 b* value i.e. yellowness was increased during storage period. A positive value
of b* represents a degree of yellowness.
The microbial changes include total plate count, yeast and mould count
and coliform count. The microbial changes were recorded at interval of 7 days.
5.7.5.1 Total plate count (log cfu g -1)
The mean total plate count (log cfu g -1) of shrikhand using different
treatment during storage, treatment T1 (0 to 28 days) were in ranged from 1.44 to 3.05
-1 -1
cfu g for control sample and 1.43 to 2.93 cfu g of treatment T2 (3% black carrot
125
juice), 1.44 to 2.87 cfu g -1 of treatment T3 (5% black carrot juice), 1.42 to 2.78 cfu g -
1
of treatment T4 (7% black carrot juice) and 1.41 to 2.71 cfu g -1 of treatment T5 (9%
black carrot juice) respectively. During 0 days in storage period all treatment were
non significant (p ≥ 0.05) with each other and 7, 14, 21 and 28 days of storage all
were significant difference (p ≤ 0.05) with each other. From the above result showed
that mean value of total plate count (log cfu g -1) a significantly increasing trend with
increasing storage days and treatment T1 to T5 microbial load were decreased with
increases the black carrot juice in shrikhand.
5.7.5.2 Yeast and mould count (log cfu g -1)
-1
The mean yeast and mould count (log cfu g ) of shrikhand using
different treatment during storage, treatment T1 (0 to 28 days) were in ranged from
2.37to 5.40 cfu g -1 for control sample, 2.35 to 5.31 cfu g -1 of treatment T2 (3% black
carrot juice), 2.37 to 5.26 cfu g -1 of treatment T3 (5% black carrot juice), 2.35 to 5.13
cfu g -1 of treatment T4 (7% black carrot juice) and 2.36 to 5.02 cfu g -1
of treatment
T5 (9% black carrot juice) respectively. During 0 days in storage period all treatment
were non significant difference (p ≥ 0.05) with each other but 7, 14, 21 and 28 days of
storage all were significant (p ≤ 0.05) with each other. From the above result showed
that mean value of yeast and mould (log cfu g -1) significantly increasing trend with
increasing storage days and treatment T1 to T5 microbial load were decreased with
increases the black carrot juice in shrikhand.
Fermented milk products are not suitable for the growth of coliform
because the low pH and acidity of the fermented milk inhabits the growth of these
microorganisms. It was observed that coliform were absent in fresh as well as all
sample of shrikhand in storage at 7 0C.
The absence of coliform is mostly due to the low pH, high acidity and sugar
concentration of the product, which prevent the growth these microorganism.
5.8 Production cost of finished product
In was observed in plain shrikhand (T1) has highest production cost i.e.
Rs. 127.67 per kg, while lowest cost i.e. Rs. 127.21 per kg was observed in shrikhand
prepared by using 9 per cent black carrot juice (T5). Cost of production of shrikhand
(per kg) for treatment T1, T2, T3, T4 and T5 were Rs 127.67, 127.52, 127.42, 127.32
and 127.21 respectively. Though there was no much variation in the cost of
production of shrikhand using black carrot juice.
126
Shrikhand prepared using black carrot juice proportionally reduce the
cost of production. The cost of production using black carrot juice shrikhand could be
lowered further if the same was manufactured on large scale. The cost of production
of plain shrikhand T1 (control) was considered to be more than the shrikhand prepare
using black carrot juice. Increased level of black carrot juice showed slight decreased
in production cost of shrikhand. This difference was occurs due to the addition of
black carrot juice, which was available at lower cost. Lower cost of production was
observed in case of treatment T5. However, the best treatment selected by judges was
T2 (where addition of 3 per cent black carrot juice in preparation of shrikhand was
done).
5.9 Conclusion
From the result obtained during present investigation, following

conclusions were drawn:
1. Taking the experimental results of the present investigation in to considerations, it

could be concluded that the shrikhand prepared using 3% black carrot juice
Treatment T2 outlaid the better organoleptic properties namely, flavour, colour
and appearance, body and texture, mouthfeel and overall acceptability followed by
treatment T1, T3, T4 and T5.
2. The physico- chemical analysis results shows that Titratable acidity, protein,
moisture, and viscosity was increases with increases levels of black carrot juice
while fat, lactose, sucrose, solid not fat, total solid and pH decreases with
increases levels of black carrot juice.
3. The storage study sensory score treatment T2 was acceptable upto 28 days and T1
and T3 were acceptable up to 21 days and T4 was 14 days, while treatment T5
acceptable upto 7 days.
4. The physico-chemical analysis of shrikhand during storage results shows that fat,
protein, lactose, sucrose, total solid, pH, antioxidant activity was decreased and
titratable acidity, moisture and colour stability was increased.
5. Microbial analysis of shrikhand concluded total plate count and yeast mould count
increases with storage period where as coliform count was absent.
6. Further, due to addition of black carrot juice at higher level can reduce its cost of
production. Such a value added, novel product having superior quality but lower
127
price can fetch more consumers and good price in the market benefiting the
producer.
As per FSSAI guidelines, all the nutrients were in prescribed range.

There was significant difference between and within the treatments.
128
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xii
COLLEGE OF AGRICULTURE ,
Vasantrao Naik Marathwada Krushi Vidhyapeeth, Parbhani
Date :
“Studies on Preparation of Shrikhand by Using Black Carrot Juice”
(9-point headonic scale)
Name of evaluator :
Designation :
Colour and Body and Overall
Treatment Flavour Mouthfeel
Appearance texture acceptability
T1
T2
T3
T4
T5
Remark: Signature
The numerical values of the score card as under (9-point headonic scale)
Quality grade distribution Score
Like extremely - 9
Like very much - 8
Like moderately - 7
Like slightly - 6
Neither like nor dislike - 5
Dislike slightly - 4
Dislike moderately - 3
Dislike very much - 2
Dislike extremely - 1
THESIS ABSTRACT
a) Title of the thesis : “STUDIES ON PREPARATION OF
SHRIKHAND BY USING BLACK CARROT
JUICE”
b) Name of student : GHUBE PRAVIN SURESH
c) Name and address of chairman : Dr. G. K. Londhe
Deputy Director Research (AHDS),
Vasantrao Naik Marathwada Krishi Vidyapeeth,
Parbhani – 431 402 (MS), India
d) Degree to awarded : Ph.D. (Agriculture) Dairy Science
e) Year of award of degree : 2016
f) Major subject : Dairy Science
g) Total number of pages in the
thesis : 128
h) Total number of words in
abstract : 289
i) Signature of student : (GHUBE P.S.)
j) Signature, name and address of

forwarding authority : Head
Dept. of AHDS, College of
AgricultureVNMKV, Parbhani
ABSTRACT
Shrikhand was prepared using different levels of black carrot juice to
increase nutritional quality and overall acceptability. In preparation of shrikhand
different levels of black carrot juice was 0%, 3%, 5%, 7% and 9% on the basis of
chakka was added and result obtained that shrikhand prepared using 3% black carrot
juice i.e., Treatment T2 outlaid the better organoleptic properties viz, flavour, colour
and appearance, body and texture, mouthfeel and overall acceptability followed by
treatment T1, T3, T4 and T5. The physico- chemical analysis results shows that
tritratable acidity, protein, moisture, and viscosity was increases with increases levels
of black carrot juice while fat, lactose, sucrose, solid not fat, total solid and pH
decreases with increases levels of black carrot juice. Further analysis of shelf life
shrikhand stored at 7 0C and concluded that treatment T2 was acceptable up to 28 days
while T1 and T3 were acceptable up to 21 days and T5 was 14 days. The physico-
chemical analysis of shrikhand during storage results shows that tritratable acidity,
fat, protein, lactose, sucrose, total solid and pH was decreased and tritratable acidity,
moisture, antioxidant activity and colour stability was increased. Similarly
microbiology in storages total plate count and yeast and mould count was increased
but treatment T5 TPC and YMC lower growth as compare to treatment T1. Couliform
count was absent in shrikhand during overall storage period. Moreover, due to
addition of black carrot juice at higher level can reduce its cost of production. Such a
value added, novel product having superior quality but lower price can fetch more
consumers and good price in the market benefiting the producer. As per FSSAI
guidelines, all the nutrients were in prescribed range. There was significant difference
between and within the treatments.

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STUDIES ON PREPARATION OF SHRIKHAND BY

USING BLACK CARROT JUICE

DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE

Dissertation Submitted to the

DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE

I, hereby declare that the entire dissertation or part thereof,

has not been previously submitted

by me or any other university

Date : / /2016 (Ghube Pravin Suresh)

This is to certify that Mr. GHUBE PRAVIN SURESH has

semesters and that the dissertation entitled “STUDIES ON PREPARATION OF

SHRIKHAND BY USING BLACK CARROT JUICE” submitted by her is the

presentation to the examination.

previously submitted by her for a degree of any university.

Place : Parbhani (G. K. Londhe)

This is to certify that the dissertation entitled “STUDIES ON

Members of Advisory Committee:

Associate Dean (P.G.)

2. REVIEW OF LITERATURE 4-39

3. MATERIAL AND METHODS 40-51

4. RESULTS AND DISCUSSION 52-115

5. SUMMARY AND CONCLUSIONS 116-128

LITERATURE CITED i-xii

Cm. : centimeter (s)

et al. : et alia (and others)

cfu/g : Colony forming unit per gram

i.e. : ld est (that is)

Kcal. : Kilo Calorie

Kg. : Kilogram (s)

LAB : Lactic acid bacteria

Fermented foods are a great significance since they provide and

The research work carried out by different workers on fermented milk

Although shrikhand is one of the important fermented milk products of

However, the research work entitle on “Preparation of Shrikhand by

2.1 Method of shrikhand manufacture

2.2 Factors affecting the quality of chakka/shrikhand

2.2.1 Types and composition of milk

2.2.2 Addition of skim milk powder

2.2.3 Composition and quality of chakka

2.3 Use of starter culture

2.4 Utilization of fruit in fermented product

2.5 Utilization of black carrot in food products

2.6 Organoleptic evaluation of shrikhand

2.7 Chemical composition of shrikhand

2.8 Self life of shrikhand

2.8.1 Organoleptic changes during storage

2.8.2 Physico-chemical changes during storage

2.8.3 Microbial changes during storage

2.9 Production cost of shrikhand

2.1 Method of Shrikhand manufacture

Prajapati (1992) reported that thermization treatment had appreciable

Suryawanshi et al. (1993) worked to evolve a rapid method for

Aneja (1997) explained that an industrial process of manufacture of

Boghara and Mathur (1998) studied the progressive fermentation of

Giram et al. (2001) used whey concentrate in preparation of shrikhand

Jain et al. (2003) analyzed the composition of shrikhand samples from

Salunke et al. (2005) recorded that shrikhand is a fermented milk

Ansari et al. (2006) prepared shrikhand from ultrafiltered skim milk

2.2 Factors affecting the quality of chakka/shrikhand

2.2.1 Types and composition of milk

The compositional difference of cow and buffalo species have been

Buffalo milk curd because of higher fat content acquires some

It is a commom practice to make use of cow or buffalo milk singly or