Effect of Noni (Morinda citrifolia) Juice and Jaggery on the Sensory Attributes of Shrikhand

Abstract

Aims: To optimize and evaluate a enriched Shrikhand, by using optimal combinations of Noni juice and Jaggery for sensory evaluation. Study Design: Development of enriched Shrikhand by incorporating functional ingredients at varying levels to evaluate their effect on sensory properties of the product. Place and Duration of Study: The study was carried out at the Department of Dairy Technology, Dairy Science College, Bengaluru, Karnataka, India, during the period from 2020 to 2022. Methodology: Shrikhand was prepared by dewheying the curd and to the obtained chakka 40% of sugar was added for Control Shrikhand and to the obtained chakka 1%, 2% and 3% Noni juice was added with 10%,15% and 20% Jaggery was added and all the samples are done with sensory evaluation by the expert panelists using 9 point hedonic scale and Shrikhand with 2% noni juice and 15% Jaggery added Shrikhand was optimized by the sensory evaluation. R Software version (4.1.3) has been used to identify the significant difference between control and other Shrikhand samples. Results: The optimized enriched Shrikhand with 2% Noni juice and 15% Jaggery with overall acceptability of (8.45), achieving the highest scores than other concentrations for all attributes. Conclusion: The study revealed that 2% Noni juice, and 15% Jaggery powder significantly enhanced the sensory attributes of Enriched Shrikhand, improving color, texture, flavor, and overall acceptability.