Study on the Development of Avocado Shrikhand Incorporation with Avocado Pulp
Keywords:
Yoghurt, chakka, shrikhand, Avocado shrikhandAbstract
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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