Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2022, Vol. 3, Issue 2, Part B
Studies on physico-chemical properties of diabetic shrikhand by using Jamun (Syzygium Cumini L.) Pulp


Author(s): PB Chavan, PV Padghan and PS Andharepatil

Abstract: The research work was conducted in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, VNMKV, Parbhani during the year 2018-19. Shrikhand prepared by using of buffalo milk chakka with jamun pulp was prepared from different proportion of jamun pulp. It is well known that inclusion of jamun in your diet and it may naturally reduce the amount of sugar in blood. The developed samples of shrikhand prepared by using jamun pulp were subjected for the analysis of physico-chemical properties i.e. acidity, pH, fat, protein, moisture, total solids and ash along with its control treatment. The range of acidity for jamun pulp added shrikhand was 1.03, 1.11, 1.22 to 1.31% for treatments T0 to T3, respectively and the pH range for jamun pulp added shrikhand was 4.55, 4.45, 4.37 and 4.28 for treatments T0 to T3, respectively. The fat content of jamun pulp added shrikhand was 9.13, 8.03, 7.45 and 6.00% and the of protein content for jamun pulp added shrikhand was 7.79, 7.21, 6.73 and 6.14% for treatments T0, T1, T2 and T3, respectively. The moisture content of jamun pulp added shrikhand was 40.18, 47.20, 47.79 and 48.64% and total solids content of jamun pulp added shrikhand was found to be 59.82, 52.80, 52.21 and 51.37% for treatments T0, T1, T2 and T3, respectively. The mean ash content in the jamun pulp added shrikhand was found to be 0.89, 0.87, 0.83 and 0.80% for treatments T0 to T3, respectively.

Pages: 109-112 | Views: 12 | Downloads: 6

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How to cite this article:
PB Chavan, PV Padghan, PS Andharepatil. Studies on physico-chemical properties of diabetic shrikhand by using Jamun (Syzygium Cumini L.) Pulp. J Curr Res Food Sci 2022;3(2):109-112.
Journal of Current Research in Food Science