Volume: 55 Issue: 2
Year: 2024, Page: 247-255, Doi: https://doi.org/10.51966/jvas.2024.55.2.247-255
Received: Feb. 1, 2024 Accepted: Feb. 21, 2024 Published: June 30, 2024
This study aims to investigate the impact of storage duration on the physico-chemical properties of soy-fortified Shrikhand, a traditional Indian fermented dairy product. The experimental Soy-fortified Shrikhand (SS) and control Shrikhand (CS) was stored under refrigeration temperature at 4±1o C. The physico-chemical analysis viz., fat, protein, ash, pH, moisture, acidity and total solids content for the product was done at 7-day intervals for up to 28 days of storage. Results showed an increase in protein, fat and ash percentages (P<0.05) in both sample types (SS and CS) over the storage period, except for the moisture percentage. With extended storage, the pH levels decreased while the acidity content increased (P<0.05) in both varieties of shrikhand.
Keywords: Soy milk, shrikhand, physico-chemical properties, soy-fortified shrikhand
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© 2024 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. and Rashmi, K.G. 2024. Storage-induced changes in the physico-chemical characteristics of soy-fortified shrikhand. J. Vet. Anim. Sci. 55(2):247-255
DOI: https://doi.org/10.51966/jvas.2024.55.2.247-255