Journal of Veterinary and Animal Sciences

Volume: 55 Issue: 2

  • Open Access
  • Research Article

Storage-induced changes in the physicochemical characteristics of soy-fortified shrikhand

Dinker Singh1* and K.G. Rashmi1

1. Department of Dairy Technology Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur-680651 Kerala Veterinary and Animal Sciences University Kerala, India

*Corresponding author: [email protected], Ph. +91 9539449016

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

Abstract

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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Cite this article

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

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