Study on the Development of Avocado Shrikhand Incorporation with Avocado Pulp
Abstract
The present investigation was made with an attempt to develop an avocado shrikhand incorporation with avocado pulp. Fresh yoghurt 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 agent cardamom powder, to give a sweetish-sour taste. Shrikhand was prepared from yoghurt with a constant level of sugar (50%), cardamom powder (0.01%) and incorporating with avocado pulp at 5% (T1), 10% (T2) and 15% (T3). T0 served as control with no incorporation. Sensory analysis showed a significant difference in different sensory attributes of T3 sample with the rest of the treatments. T3 (15%) incorporation of avocado pulp to shrikhand was much preferred.References
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