Effect of Different Levels of Moisture, Sugar and Fat on Consistency of Shrikhand

Abstract

The present study was carried out to assess the effect of various levels of mois. ture, sugar and fat on consistency of shrikhand Twenty-seven shrikhand lots were prepared with different levels of moisture (30-35, 35-40 and 40-45%), sugar (70, 99 and 90% addded on the basis of weight of chakka) and fat (4, 6 and 8%), with the uniform mixing treatment while blending the ingredients. The consistency was mea. sured at 30° C for freshly prepared samples and at 10° C for refrigerated samples using @ cone penetrometer and the values were reported in mm of penetration, At mi- nimum levels of parameters under study, the consistency was maximum at both the temperatures of measurement and vice-versa. The penetrometer reading taken at 30° C and 10° C ranged from 38.9-47.2 and 22.4-27.4 mm, respectively. Various levels of moisture, sugar and fat signficantly affected the consistency of shrikhand. Increasing levels of these parameters resulted in higher penetration, there. by causing reduction in firmness. The moisture showed pronounced effect on shyi- khand consistency followed by sugar and fat. The interaction effect of all the para. meters was found non-significant which reflected the individuality of the attributes studied.