Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 1 (march 2019) : 28-30

Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

J.C. Tondare, A.S. Hembade

Affiliations

¹Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded-431 602, Maharashtra, India.

Submitted08-11-2018|
Accepted13-04-2019|
First Online 20-04-2019|
doi 10.18805/ajdfr.DR-1411

Cite article:- Tondare J.C., Hembade A.S. (2019). Effect of stevia leaf extract powder on sensory characteristics of Amrakhand. Asian Journal of Dairy and Food Research. 38(1): 28-30. doi: 10.18805/ajdfr.DR-1411.

ABSTRACT

Amrakhand is a variation of shrikhand where it is mixed with pureed mango popular in western part of southern peninsula of India; consumers in Gujarat prefer its sweet variety while those in Maharashtra prefer the tangy/soury variety. High sugar content in the Amrakhand contributes to the total energy intake; carbohydrate is the most restricted item in the diet of both dietetic and diabetic individuals. Stevia is a natural sweetener with zero calories and its beneficial influence on human health, there is a great possibility of its use in food industry. The main aim of study was to investigate the sensory quality of Amrakhand prepared by using stevia leaf extract powder at different level of concentrations. Six different concentrations of sucrose and stevia used were 30:70(T1), 25:75 (T2), 20:80 (T3), 15:85 (T4), 10:90 (T5) based on quantity of chakka. Control sample (T0) was prepared from 100:0 sucrose and stevia leaf extract powder concentration. Sensory attributes (colour and appearance, flavor, Mouthfeel, Body and texture, taste and overall acceptability) were judged by panel using 9- point hedonic scale the preferred order of samples was as follows : T1>T2>T0>T3>T4>T5. Amrakhand with treatment T1 (30:70) was more acceptable by the panel of judges.

KEYWORDS

REFERENCES

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Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

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