Vol. 9, Special Issue 5, Part F (2024)

Author(s): LR Alone, Dr. SP Nage, Dr. RR Shelke, Dr. KU Bidwe and Dr. VS Kale

Abstract: This investigation was carried out the sensory evaluation of preparation of shrikhand blended with different levels of tulsi extract. The treatment details were T1 (100% shrikhand) control, T2 (98% shrikhand + 2% tulsi extract), T3 (96% shrikhand + 4% tulsi extract), T4 (94% shrikhand + 6% tulsi extract) and T5 (92% shrikhand + 8% tulsi extract). The treatment T3 scored significantly highest scores for flavour (8.70), Body and Texture (8.70), colour and appearance (8.77) and overall acceptability (8.71) were found to be superior amongst all treatments. The acceptable quality of shrikhand can be prepared by using 4% tulsi extract.