34-Title: Quality assessment of papaya pulp incorporated functional goat milk shrikhand

Authors: Vivek Sahu, Vikas Pathak, Meena Goswami, Arun Kumar Verma, Rajkumar V,  Sanjay Singh and Priya

Source: Ruminant Science (2022)-11(2):425-430.

How to cite this manuscript: Sahu Vivek, Pathak Vikas, Goswami Meena, Verma Arun Kumar, Rajkumar V,  Singh Sanjay and Priya (2022). Quality assessment of papaya pulp incorporated functional goat milk shrikhand. Ruminant Science 11(2):425-430.

Abstract

The present study was conducted to evaluate the quality characteristics of health-promoting goat milk shrikhand incorporated with papaya fruit pulp at 0 (Control- GH), 15 (P1), 20 (P2) and 25 (P3) %. There was no significant difference in pH, titratable acidity and moisture content between the control and treatments. Protein and fat content decreased whereas ash content, water activity and brix values increased significantly (P<0.05) with the incorporation of papaya in goat milk shrikhand. All textural parameter values i.e. firmness, consistency, cohesiveness and work of cohesiveness increased significantly (P<0.05) with an increased level of papaya fruit pulp in shrikhand. Lightness values decreased whereas yellowness values increased significantly (P<0.05) with papaya pulp incorporation. There was no significant difference in lightness values between GH and P1 as well as between P2 and P3. The scores of all sensory attributes increased significantly (P<0.05) with an increased level of papaya fruit pulp in shrikhand. Overall acceptability scores of P3 were significantly (P<0.0.5) higher than GH, P1 and P2 due to the much more desirable flavour and texture of the product. Therefore, P3- goat milk shrikhand with 25% papaya fruit pulp was selected as the best treatment.

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