Abstract:
The present study was done for manufacturing of Herbal
Shrikhand with incorporation of
Tulsi extract to enhance the functional value, so as to value added dairy product could be offered to the consumers as a convenience food. Thus, investigation was conducted to develop a process for manufacture of herbal
Shrikhand. During study different chemical parameters of
Shrikhand were analyzed and results were compared with the controlled sample to study the effect of
Tulsi extract. The amount of fat content show no significant increase with increase in the amount of
Tulsi extract whereas protein showed significant increase with increase of
Tulsi extract. The values range from 3.81 to 4.48%. The protein content of standardized sample is 4.15%. The results of present investigation show that the ash content increase significantly with increase in
Tulsi extract content. The values range from 0.9 to 0.96%. The ash content of standardized sample was 0.94. Total Solid shows no significant change. During storage Total Solid slightly increased and the reason could be due to moisture loss. There is significant increase in the moisture content of Herbal
Shrikhand. The highest moisture content was found in sample T
3 (43.19±0.03). Moisture content of standardized sample was 42.81. The textural profile parameters, namely firmness, consistency, cohesiveness and adhesiveness were measured using TPA. Superior acidity score obtained with increasing concentration of
Tulsi extract. It was concluded from research that as the amount of Herbal extract increases in
Shrikhand, it affects the Viability in
Shrikhand. Therefore, addition of
Tulsi extract in making of
Shrikhand is recommended because
Tulsi is a natural herbal product with a wide range of beneficial and nutritional properties, this makes this new
Shrikhand a functional food.
Himanshu Kumar Rai, DC Rai, Anand Kumar Singh and Shashi Kumar. To study the effect Tulsi addition on chemical and textural property of Shrikhand. J Pharmacogn Phytochem 2018;7(3):2866-2870.