Effect of Sugar replacement on chemical composition and organoleptic properties of Shrikhand

Shrikhand is a popular Indian dessert prepared by fermentation of milk. It has a semi-soft consistency and is sweetish sour in taste. Fresh Curd (dahi) prepared was partially strained through a cloth to remove the whey and produce a solid mass called chakka. Chakka was finely mixed with sugar and flavouring agents, to give a sweetish-sour taste. For the present study stevia powder and extract was used to replace sugar. Stevia powder and extract were added in different combination in the experimental products. Control, having 100% sugar was also prepared. The organoleptic evaluation of the products was done by a panel of judges to select the most acceptable level of stevia in shrikhand. The product with most acceptable level of stevia and the control sample was stored for 21 days at refrigeration temperature. During storage products were analyzed for the proximate composition, sensory attributes and microbial load at an interval of 7 days. It was found that shrikhand was acceptable upto 30% substitution of sugar with stevia extract and 20% substitution with stevia powder as compared to the control recipe. The storage study reveals that there was a decrease noticed in fat, protein, moisture and ash in both the control and sample shrikhand during storage. A significant (P≤0.05) decrease was noticed in the scores for sensory. The microbial load increased significantly (P≤0.05) during storage. Keywords: Shrikhand, Stevia, Calories, Nutritive valueÂ

Steviol Glycosides and their use in food processing: A review

Steviol glycosides are the proteinacious secondary metabolites present in the leaves of Stevia rebaudiana Bertoni. These SG's are the principal sweetening agents which are 200-300 times more sweeter than sucrose. A number of SG's are present in the leaves of Stevia namely, stevioside, dulcoside A, rebaudioside A, rebaudioside B,  rebaudioside C (previously known as dulcoside B),  rebaudioside D, rebaudioside E and steviolbioside, 100–125. At the 63rd meeting a temporary ADI of 0-2 mg/kg bodyweight and day, expressed as steviol, was established based on a No-Observed-Effect-Level (NOEL). Steviol glycoside extracts have broad applications as sweetener in the manufacture of fruit and milk drinks, desserts, yoghurt, delicacies, confectioneries, fruit products, processed seafood products, pickles, table-top  sweeteners and dietary supplements. Other aspects considered are physicochemical and biologic properties for food processing, stability and therapeutic value of SG's. nutritional information, Stevia market and household uses.Â

Physico-chemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder

In the present study the textural properties of shrikhand along with the chemical properties were investigated. Based on the preliminary trial sugar was substituted with different ratios of stevia powder. Shrikhand prepared with Stevia powder showed a significant (P≤0.05) increase in the proximate composition of shrikhand. The textural parameters decreased with decrease in the amount of sugar significantly (P≤0.05).Keywords: Shrikhand, Stevia powder, Nutritive value, textur