Study on effect of refrigerated storage on physicochemical, microbiological and sensory attributes of lutein incorporated calcium and vitamin D fortified Shrikhand

Abstract

Shrikhand was prepared from buffalo milk fortified with tricalcium citrate tetrahydrate (162ppm), vitamin D3 (558 IU/L) and lutein (0.5mg/100g). Effect of refrigerated storage on physicochemical, microbiological and sensory attributes of fortified Shrikhand was studied and compared with control. Physico-chemical parameters such as titratable acidity, pH, total solids, free fatty acid value, tyrosine value and thiobarbituric acid value of both control and optimised sample were evaluated. Titratable acidity of both samples increased during storage. A significant increase in free fatty acid value and tyrosine value were also noted. Microbiological parameters such as standard plate count and yeast and mold count of experimental Shrikhand was lower than control Shrikhand during storage. Throughout the storage period all attributes of sensory scores obtained for experimental Shrikhand remained higher. Both control and experimental Shrikhand were kept unspoiled for 28 days at refrigeration.

Keywords

• shrikhand
• fortified
• storage
• free fatty acid
• tyrosine.