Effect of Noni (Morinda citrifolia) Juice and Jaggery on Physicochemical Properties of Shrikhand during Storage

Abstract

Aims: To study the Physico-chemical properties of Noni (Morinda citrifolia) juice and Jaggery enriched Shrikhand during the storage period at both room and refrigeration temperature. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Bangalore. between 2020 and 2022. Methodology: Control Shrikhand and optimized Shrikhand with 2% Noni juice and 15% Jaggery has been kept for storage studies at room temperature for 2 days and refrigeration temperature for 21 days and physico chemical properties has been analysed at 1 day interval for room temperature sample and at 3 days interval for refrigeration sample. R Software has been used to identify the significant difference between control and optimized Shrikhand. Results: Optimized Shrikhand has moisture 44.21, ash 0.78, water activity (aw) 0.92, fat 8.60%, protein 9.41%, acidity 0.92% LA, peroxide value 0. Whereas control sample has moisture 41.83%,ash 0.66%, water activity (aw) 0.91, fat 8.63%, protein 9.40%, acidity 0.87% LA, peroxide value 0. On Storage both at room temperature and refrigeration temperature optimized Shrikhand has better shelf life than control Shrikhand. Conclusion: On Storage of both control Shrikhand and optimized Shrikhand at room temperature (30±1oC) and refrigeration temperature (4±1oC) Optimized Shrikhand with 2% Noni juice and 15% Jaggery has better Physico chemical properties, Overall acceptability and shelf life compared with other samples and control sample.