Study on Sensory and Physico-Chemical Analysis of Traditional Indian Sweet (Shrikhand) Incorporated with Sweet Potato

Abstract

Shrikhand is a famous Indian dessert and dairy product that is made from curd. It is a sweet, creamy, and smooth treat that’s often flavoured with cardamom, saffron, or fruits. This study explores the formulation, sensory evaluation, and proximate analysis of a novel dairy-based product, Sweet Potato Shrikhand. This innovative product combines the nutritional benefits of sweet potato (Ipomoea batatas), a nutrient-rich tuber, with the creamy texture and taste of traditional Shrikhand. Sweet potato, known for its high content of dietary fiber, antioxidants, vitamins A and C, and minerals, was incorporated into Shrikhand to enhance its nutritional value while maintaining its sensory appeal. The study involved preparing three formulations of Sweet Potato Shrikhand (Samples A1, A2, A3), varying the proportions of sweet potato and chakka (strained curd). Sensory evaluation by a semi-trained panel on a 9-point hedonic scale identified Sample A3, with 30% sweet potato and 30% chakka, as the most acceptable. This formulation was noted for its creamy texture, pleasant sweetness, balanced flavor, and high overall acceptability. Proximate analysis of Sample A3 revealed a composition of 38.88% moisture, 4.6% fat, 6.4% protein, 5% fiber, 0.97% ash, and 44.15% carbohydrates, providing a total energy value of 243.6 kcal per 100g. These findings highlight the product’s enhanced nutritional profile compared to traditional Shrikhand, particularly in terms of fiber content. The study concludes that Sweet Potato Shrikhand is an innovative, nutritionally enriched alternative to conventional Shrikhand, combining the health benefits of sweet potato with the sensory appeal of a traditional Indian dessert.