Effect on Lactose and Sucrose Content of Srikhand Preparation from Chakka and Different Types of Fruit Pulp
DOI:
https://doi.org/10.55544/jrasb.4.3.21Keywords:
Srikhand, Chakka, Lactose Content, Sucrose Content, Fruit Pulp IncorporationAbstract
Srikhand is a traditional fermented dairy product prepared from chakka, obtained by draining whey from curd, and is widely appreciated for its taste, nutritional value, and digestibility. The present study was undertaken to evaluate the effect of incorporating different types of fruit pulp on the lactose and sucrose content during the preparation of srikhand. Chakka was prepared from standardized milk and blended with a fixed proportion of sugar, followed by the addition of selected fruit pulps such as mango, banana, strawberry, and pineapple at varying levels. The lactose content of chakka and fruit-based srikhand samples was analyzed to assess changes resulting from fermentation and fruit incorporation, while sucrose content was determined to study the impact of added sugar and natural sugars present in fruit pulps.
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