Effect on Protein Content of Srikhand Preparation from Chakka and Different Types of Fruit Pulp

Abstract

Srikhand is a traditional Indian fermented dairy product prepared from chakka, the strained form of curd. It is valued for its pleasant taste, creamy texture, and high nutritional quality, especially its protein content. The present study investigates the effect of different fruit pulps on the protein content of Srikhand prepared from chakka. Chakka was obtained by draining whey from fresh curd and was blended with sugar to prepare the base Srikhand. Different fruit pulps such as mango, strawberry, banana, and pineapple were incorporated separately in varying proportions to develop flavored Srikhand samples.

The prepared samples were analyzed to evaluate changes in protein content and overall nutritional quality. Protein estimation was carried out using standard biochemical methods. Results indicated that the addition of fruit pulps influenced the protein concentration due to dilution effects and the inherent composition of the fruits. Among the tested samples, banana pulp showed comparatively higher protein retention, while pineapple and strawberry pulps resulted in slightly lower protein levels due to higher moisture content. However, all fruit-enriched Srikhand samples remained nutritionally valuable and acceptable.

The study concludes that fruit pulp incorporation enhances the sensory appeal and nutritional diversity of Srikhand, although slight variations in protein content may occur depending on the type of fruit used. Such value-added dairy products can improve consumer acceptability and provide a nutritious functional food option.