Vol. 9, Special Issue 2, Part D (2024)

Author(s): Shashank R Kiran and Akanksha

Abstract: Shrikhand, a traditional Indian dessert made with curd, sugar, and flavorings, is high in sugar content. This study investigates the potential of date powder as a natural sweetener and nutritional enhancer in Mango Shrikhand. Four Shrikhand samples were prepared with varying sugar to date powder ratios (100%:0%, 85%: 23%, 70%: 45%, and 50%: 74%). The physicochemical properties and sensory evaluation were conducted to determine the optimal substitution level. The results showed that date powder incorporation significantly decreased moisture content but increased fat, protein, ash, carbohydrate content, and calorific value compared to the control sample with only sugar. Acidity and pH levels also increased with increasing date powder concentration. Sensory evaluation will be performed to assess consumer preference for taste, texture, and overall liking of Mango Shrikhand with different sugar-to-date powder ratios. This study explores the feasibility of using date powder as a healthy sugar substitute in shrikhand while maintaining sensory acceptability.

DOI: 10.22271/veterinary.2024.v9.i2Sd.1295