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Studies on Sensory, Textural Profile and Chemical Quality of Buffalo Milk Shrikhandwadi

Gaware Arun Shankarrao, Mohammad Raziuddin, Parbhakar Narayan Zanjad, Anita Fagoji Katekhaye.

Study was undertaken to ascertain the effect of different process, sugar level, skim milk powder on sensory qualities, texture profile and proximate composition of shrikhandwadi. Shrikhandwadi was prepared by blending standardized buffalo milk with or without incorporation of skim milk powder and with addition of sugar in different forms at varying levels (sugar blend S1-125%, S2-150%, S3-175%, S4-200%; dry sugar S1-75%, S2-100%, S3-125%, S4-150%; sugar syrup S1-75%, S2-100%, S3-125%, S4-150%) in proportion to the weight of chakka. Sensory evaluation results recorded significantly (P≤0.05) maximum sensory score for color and appearance 7.6 in the product added with 125% blend sugar (S1) a compare to other treatments however body and texture, flavor significantly higher in 150% blend sugar. Further skim milk powder added shrikhandwadi sensory score was significantly (P≤0.05) higher than without added skim milk powder shrikhandwadi. In chakka with skim milk and dry sugar added treatment 100% sugar recorded significantly (P≤0.05) higher score. Shrikhanwadi prepared by blending sugar syrup containing 100 % sugar (S2) exhibited significantly (P≤0.05) higher sensory scores. Results of texture analysis recorded significantly (P≤0.05) maximum values for 150% sugar for hardness 160.10mN, springiness 2.10mm, gumminess 5.00mN and chewiness 10.50 mNmm than 100% dry sugar. Proximate composition results observed significantly (P≤0.05) higher protein in skim milk powder added sample and maximum fat content was recorded in the 100% sugar syrup.

Key words: Buffalo Milk, Shrikhandwadi, Texture Profile, Sensory Analysis, Proximate Analysis

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