Volume: 57 Issue: 1
Year: 2026, Page: 35-39, Doi: https://doi.org/10.51966/jvas.2026.57.1.35-39
Received: Sept. 9, 2025 Accepted: June 21, 2025 Published: March 31, 2026
The enrichment of traditional dairy-based desserts such as shrikhand with soy protein represents a viable strategy for enhancing nutritional quality. Despite this potential, limited attention has been directed towards the influence of storage on the sensory profile of such fortified products. The present study systematically evaluated the temporal variations in sensory attributes of soy-fortified shrikhand during refrigerated storage. Experimental samples were prepared with 24.5% soy milk (SS) and compared against a control (CS), both stored at 4 ± 1 °C. Sensory evaluation was conducted at intervals of 0, 7, 14, 21, and 28 days by a trained panel, focusing on colour and appearance, flavour, texture, sweetness and overall acceptability of the product. Statistical analysis was performed using SAS software to determine significant changes over time. Results indicated that scores for colour and appearance were significantly higher (P<0.05) in control samples across all storage intervals. Flavour scores for both variants declined significantly (P<0.05) with prolonged storage, with intergroup differences becoming significant after 21 days. Texture scores for soyfortified shrikhand remained superior for the control sample throughout the storage period. However, sweetness and overall acceptability ratings of the fortified product were significantly lower than those of the control.
Keywords: soy milk, shrikhand, sensory evaluation, soy fortification
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© 2026 Singh et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Singh, D., Rashmi, K.G., Koshta, V., Patil, S.O. & Tomar, S. (2026). Effect of storage conditions on sensory profile of soy-fortified shrikhand. Journal of Veterinary and Animal Sciences 57 (1), 35-39 https://doi.org/10.51966/jvas.2026.57.1.35-39