Development of Goat Milk Shrikhand Fortified with Mimosa pudica Powder

Author: R.B. Yedatkar, S.D. Kalyankar, B.D. Landge, Jyoti S. Gaikwad and S.N. Landge

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Abstract

Goat milk is used to replace cow milk for those suffering from allergy. It has a high nutritional content. It is a rich source of calcium, phosphorous, chlorine, and vitamins. It is highly digestible and has a mild laxative effect. It is a good source of vitamin B1. Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. Goat milk has a high nutritional content. Mimosa pudica is a creeping leguminous herb, primarily used for its medicinal benefits. Therefore, for fortification of goat milk shrikhand with Mimosa pudica powder was studied so as to provide functional shrikhand with nutritional and medicinal values. In present study the suitability of Mimosa pudica powder in goat milk shrikhand studied based on sensory and chemical qualities. Sensory score observed in different treatment combination shows higher score (8.06) for addition of Mimosa pudica powder @ 1% indicating overall acceptability of the product (T3).

Keywords

Shrikhand, Goat milk, Mimosa pudica, Fortification of milk products

Conclusion

In preparation process of Mimosa pudica powder blended with goat milk shrikhand for the purpose to increasing the nutritional value of the product. In present investigation the suitability of Mimosa pudica powder in goat milk shrikhand studied based on sensory and chemical qualities. There was a significant difference in overall acceptability. Score observed in different treatment combination shows higher overall acceptability score (8.06) indicating superior acceptability among experimental samples. The mean liking sequence was in following the trend T0, T3, T2, T1, the present work showed that goat milk shrikhand prepared with 1gm Mimosa pudica powder in 99gm of shrikhand had more acceptable quality characteristics among all the experimental samples. It is acceptable that the Mimosa pudica can be effectively used for the production of goat milk Shrikhand. In future suitability of this herb in various traditional dairy products can be studied. Such types of dairy products will be considered as therapeutic food for health conscious peoples.

References

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How to cite this article

R.B. Yedatkar, S.D. Kalyankar, B.D. Landge, Jyoti S Gaikwad and S. N. Landge (2022). Development of Goat Milk Shrikhand Fortified with Mimosa pudica Powder. Biological Forum – An International Journal, 14(4): 146-149.