Storage-induced changes in the physicochemical characteristics of soy-fortified shrikhand.

This study aims to investigate the impact of storage duration on the physico-chemical properties of soy-fortified Shrikhand, a traditional Indian fermented dairy product. The experimental Soy-fortified Shrikhand (SS) and control Shrikhand (CS) was stored under refrigeration temperature at 4±1oC. The physico-chemical analysis viz., fat, protein, ash, pH, moisture, acidity and total solids content for the product was done at 7-day intervals for up to 28 days of storage. Results showed an increase in protein, fat and ash percentages (P<0.05) in both sample types (SS and CS) over the storage period, except for the moisture percentage. With extended storage, the pH levels decreased while the acidity content increased (P<0.05) in both varieties of shrikhand. [ABSTRACT FROM AUTHOR]