Quality characteristics of apple fruit pulp and tulsi leaves powder incorporated goat milk shrikhand

functional goat milk shrikhand

Abstract

The present study was conducted to evaluate the effect of apple fruit pulp and tulsi leaves powder on goat milk shrikhand. Preliminary trials were conducted to optimize the apple fruit pulp level in goat milk shrikhand, where 25% pulp was selected as the best treatment. This apple fruit pulp based goat milk shrikhand was further treated with different levels of tulsi leaves powder level (%) i.e. 0.4 (AT1), 0.6(AT2) and 0.8 (AT3) % and evaluated for various physico-chemical properties and sensory evaluation. The results revealed that pH and brix values decreased whereas ash content increased significantly (P<0.05) with increased level of tulsi leaves powder. There was no significant difference in titratable acidity, moisture, protein, fat content and water activity values between control and treatments. Among the textual and colour parameters, firmness, consistency, work of cohesiveness, lightness and yellowness values decerased significantly (P<0.05). Sensory scores decreased significantly (P<0.05) with incorporation of tulsi leaves powder, however AT1 had significantly (P<0.05) higher overall acceptability scores than AT2 and AT3. Therefore, AT1- goat milk shrikhand with 25% apple fruit pulp and 0.4% tulsi leaves powder was selected as the best treatment.