摘要：A study was conducted to evaluate the effect of apple pulp on the quality characteristics of Shrikhand. Various levels of apple pulp viz. 0, 10, 20 and 30 percent were used in the preparation of Shrikhand replacing chakka in the formulation. Further the use of dried ‘Celosia argentea’ (flower part only) as a colouring agent in the preparation of the Shrikhand containing optimum level of the apple pulp was explored. The protein, fat and ash percent of the Shrikhand decreased significantly (p<0.05) whereas moisture content increased significantly (p<0.05) with increasing level of apple pulp. On the basis of various sensory parameters, Shrikhand containing 20% apple pulp and dried Celosia argentea flower was selected as optimum. The product was further packed in polystyrene cups and stored under refrigerated conditions at 4±1°C for a period of three weeks. The mean scores of all the sensory parameters decreased significantly (p<0.05) with storage. Total plate count and psychrophilic count increased significantly (p<0.05) whereas coliforms were not detected throughout the period of storage. Thiobarbit uric acid reacting substances (TBARS) values also increased significantly (p<0.05) with storage period. The product was acceptable for a period of three weeks under refrigerated conditions.
