Vol. 9, Issue 6, Part D (2024)

Author(s): Shraddha C. Shelkande, Narendra. S. Kamble, Gajendra. K. Londhe, Shankar. G. Narwade, Swapnil. M. Bagul

Abstract: The aim of this study was to determine the effect of encapsulated chia seed oil on the physico-chemical attributes of shrikhand. Shrikhand prepared by using of buffalo milk chakka with encapsulated chia seed oil was prepared with different proportion. The primary reason for utilizing encapsulated chia seed oil is because chia seeds is a great supplement to vegetarian or vegan diets since they are an excellent source of essential fatty acids that are abundant in plants. The shrikhand developed with treatments T1, T2, T3, and T4 was having 0, 1, 2, 3 percent encapsulated chia seed oil respectively. In respect to physico-chemical analysis of shrikhand with encapsulated chia seed oil, it was recorded (p<0.05) that the moisture, fat, protein, titratable acidity, ash increased with increase the proportion of encapsulated chia seed oil. Moreover the (p<0.05) total solid, carbohydrate, pH was slightly decreased with increase in level of encapsulated chia seed oil.