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NAAS Journal
International Journal of Agriculture and Nutrition

Vol. 7, Issue 1, Part A (2025)

Study on physicochemical attributes of calcium, Vitamin D3 and lutein incorporated Shrikhand

Author(s):

SS Ajmi, SN Rajakumar, KB Divya, CH Aysha and SV Aparna

Abstract:

The study aimed to evaluate the physicochemical, sensory, and microbiological attributes of fortified Shrikhand developed by incorporating calcium, vitamin D3, and lutein. Optimized Shrikhand demonstrated significant enhancements in protein, ash, and total solids compared to control samples. Calcium and vitamin D3 recoveries were 84.8% and 39.8%, respectively. The antioxidant activity and carotenoid content were notably higher in fortified samples, indicating enhanced nutritional benefits. Sensory evaluations confirmed the acceptability of fortified Shrikhand without compromising quality attributes. This study underscores the feasibility of value addition to traditional dairy products to address nutritional deficiencies.

Pages: 16-19  |  47 Views  15 Downloads


International Journal of Agriculture and Nutrition
How to cite this article:
SS Ajmi, SN Rajakumar, KB Divya, CH Aysha and SV Aparna. Study on physicochemical attributes of calcium, Vitamin D3 and lutein incorporated Shrikhand. Int. J. Agric. Nutr. 2025;7(1):16-19. DOI: https://doi.org/10.33545/26646064.2025.v7.i1a.197
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