Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand

Abstract

In this study, the effect of addition of Gulkand and rose petal powder on the chemical composition and sensory properties has been carried. Various compositions of gulkand and rose petal powder viz. 1-1.5, 1.5-1.5, 2-1.5 and 2.5-1.5 (in gm) has been added in chakka during Shrikhand preparation. The results revealed that the protein and fat percent of the Shrikhand decreased whereas carbohydrate, ash and moisture percent increased with increasing level of gulkand and rose petal powder. On the basis of various sensory parameters, Shrikhand containing 2:1.5 gm of gulkand and dried rose petal powder was most liked by panel members and hence further examined for storage efficiency. On the basis of sensory evaluation and microbial analysis the product was acceptable for a period of 21 days under refrigerated temperature.