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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 3794-3799
DOI: https://doi.org/10.20546/ijcmas.2018.706.445


Development of Soy Milk in Litchi Pulp Based Shrikhand for Development of a Novel Fermented Milk Product
Smriti Sharma1, D. C. Rai2, Uday Pratap Singh2* and Dhruvendra Vikram Singh2
1Department of kaya Chikitsa Institute of Medical Sciences, Banaras Hindu University Varanasi, 221005, UP, India
2Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India
*Corresponding author
Abstract:

The present investigation was undertaken to explore the possibility of the use of soy milk in litchi pulp based shrikhand to produce a novel fermented milk product. The product was prepared as per the standard method using constant level of litchi pulp (15%) and sugar (40%). Different levels of soy milk (10, 20, 30 and 40%) were tried as substitute of standardized milk. It was found that incorporation of soy milk at 20% level slightly improved the colour and appearance scores of the developed product. Other sensory parameter (Flavour, Body and texture, Sweetness and Overall Acceptability) scores were decreased as the level of soy milk incorporation increased, but the scores were comparable with control samples at 20% soy milk incorporation. The moisture and protein content was increased and fat, titrable acidity and total solids were decreased in 20% soy milk incorporated developed shrikhand. It is concluded that litchi pulp (15%) based shrikhand can be prepared by replacing 20% soy milk with standardized milk without compromising its quality.


Keywords: Shrikhand, litchi pulp, standardized milk, soy milk, quality
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How to cite this article:

Smriti Sharma, D. C. Rai, Uday Pratap Singh and Dhruvendra Vikram Singh. 2018. Development of Soy Milk in Litchi Pulp Based Shrikhand for Development of a Novel Fermented Milk Product.Int.J.Curr.Microbiol.App.Sci. 7(6): 3794-3799. doi: https://doi.org/10.20546/ijcmas.2018.706.445