Abstract:
Effect of addition of different levels of kiwi fruit (
Actinidia deliciosa) pulp on chemical composition of kiwi fruit pulp added
shrikhand. The three levels of kiwi fruit pulp
viz. 5%(T
2), 10%(T
3) and 15%(T
4) on weight basis of
shrikhand were
shrikhand prepared as 40% sugar as per the weight of
chakka and compare T
2, T
3 and T
4 along with T
1(as a control). With increase in the level of kiwi fruit pulp acidity, moisture goes on increase and pH, fat, protein, total solid and ash goes on decrease. The range of acidity for kiwi fruit pulp added
shrikhand was 1.03, 1.29, 1.35 to 1.47 for treatments T
1 to T
4, respectively and the pH range for kiwi fruit pulp added
shrikhand was 4.68 to 4.30 per cent, respectively. The fat content of kiwi fruit pulp added
shrikhand was 8.75, 8.49, 8.34 to 8.21 and the of protein content for kiwi fruit pulp added
shrikhand was 7.82, 7.70, 7.58 and 7.48 for treatment T
1, T
2, T
3 and T
4. The moisture content of kiwi fruit pulp added
shrikhand was 40.13, 43.52, 45.49 and 48.05 per cent and total solids content of kiwi fruit pulp added
shrikhand was found to be 59.87, 56.48, 54.52 and 51.96 per cent for treatment T
1, T
2, T
3 and T
4. The mean ash content in the kiwi fruit pulp added
shrikhand was found to be 0.96 to 0.80 per cent.