International Journal of Agriculture Extension and Social Development

author(s)
Raziya Ansari, AA Broadway, Anamika Das and Shiv Bhushan Singh

abstract
Shrikhand is an Indian fermented dairy product, known for its sweet-sour taste, help to improve the overall quality of diet. The investigation was carried out to increase its therapeutic, nutritional as well as sensory characteristics by adding herbs Lemongrass and Aloe vera. Lemongrass and Aloe vera was added at different level of combination (i.e.2.5%, 4.5%, 6.5%) and (2%, 4%, 6%) respectively to increase its natural flavour, nutritional and therapeutic value in shrikhand. Whole study was deeply analysed with herbal shrikhand (i.e. Colour and Appearance, Body and Texture, Flavour and Aroma and Overall Acceptability) judged by trained members on 9 point hedonic scale, in which T₇ (6.5% Lemongrass + 2% Aloe vera) was found to be best among the treatments.