International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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

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

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:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.