Author(s):

Ashok Kumar Yadav and Dinesh Chandra Rai

Abstract: During storage, the color and appearance score of control Shrikhand (CS) samples were significantly high (p<0.05) as compared to Ashwagandha root extract enriched Shrikhand (AS). The flavor score decreased (p<0.05) as the storage periods increases in both types of Shrikhand (AS and CS). The differences in the values of flavor score between the groups recorded at various intervals were significant (p<0.05). The texture score decreased (p<0.05) after 14^th day in AS and 7^th day of storage in CS Samples. The overall texture score of the samples AS were higher than CS during storage. Irrespective of the groups, the sweetness score of the samples decreased (p<0.05) as the storage periods increased. The overall acceptability score was inversely proportionate (p<0.05) to the storage periods. The overall acceptability score of CS samples were significantly higher (p<0.05) than AS samples, except at 21st day of storage. The protein, fat, ash percentage increased (p<0.05) in both types of samples (AS and CS) during storage except moisture percentage of the samples. As the storage periods prolonged, the pH decreased and acidity content increased (p<0.05) in both types of Shrikhand. During entire storage periods the counts of LB (107cfu/g), ST (107cfu/g) and SPC (107cfu/g) were significantly high (p<0.05) in samples AS than CS. The counts of LB and ST decreased (p<0.05) in all the samples upto 21st day of storage, but thereafter it increased (p<0.05). The Yeast and Mould were not observed upto 7^th day, but at 14^th day it augmented significantly (p<0.05) in both the groups (AS and CS). The coliform were also not observed in the samples during the storage. With increasing of number of days the DPPH and ABTS also decreased significantly (p<0.05) from 81.40 to 25.65 and 73.25 to 20.50 respectively.

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