African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6576

Full Length Research Paper

Sensory analysis of banana blended shrikhand

Rita Narayanan* and Jyothi Lingam
Department of Dairy Science, Madras Veterinary College, Chennai, TamilNadu, India.
Email: [email protected]

  •  Accepted: 31 October 2013
  •  Published: 14 November 2013


Shrikhand is a popular Indian dessert prepared by fermentation of milk. It has a semi-soft consistency and is sweetish sour in taste. Fresh Curd (dahi) prepared was partially strained through a cloth to remove the whey and produce a solid mass called chakka. Chakka was finely mixed with sugar and flavouring agents, to give a sweetish-sour taste. 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. Total solids of T2 were 59.96 ± 0.35. Storage of 20% supplemented shrikhand showed no significant difference in sensory attributes up to 14 days.

Key words: Fruit shrikhand, banana shrikhand, value based shrikhand.