SYNOPSIS

on
“STUDIES ON SHRIKHAND BY USING MAIZE MILK”

Advisor PRESENTED BY :
Prof. (Dr.) Arif A. Broadway Ashutosh Masih
Professor ID. NO. - 15MDT001
WCDT, SHUATS M.Tech. Dairy Technology

WARNER COLLEGE OF DAIRY TECHNOLOGY

Sam Higginbottom University of Agriculture Technology & Sciences, Prayagraj, (UP).

211007
 CONTENTS

• Introduction
• Justification
• Objectives
• Review of Literature
• Plan of Work
• References
 Introduction
• Dairy products, milk products or lacticinia are a type of food
produced from or containing the milk of mammals,
primarily cattle, water buffaloes, goats, sheep, camels, and humans.
•Shrikhand is a traditional sweet from Maharashtra. It is prepared
from hung curd, often called as chakka in Marathi.
•Indian fermented milk products utilize only 7% of total milk
produced and mainly includes three products i.e. dahi, shrikhand and

lassi (stirred curd), which may be considered the Western equivalent

to yogurt, quarg and stirred yogurt, respectively.
• Maize also known as corn, is a cereal grain first domesticated
by indigenous people in southern Mexico about 10,000 years
ago.
• Maize is the most widely grown grain crop throughout in
America.
• Maize has become a staple food in many parts of the world.
• The six major types of maize are dent corn, flint corn, pod
corn, popcorn, flour corn, and sweet corn.
• Maize milk is more beneficial in several areas like Health
Benefits……
 Composition of Corn (per 100gm)

Maize Nutritional value per 100 gm

Vitamin A 6%

Vitamin C 17%

Vitamin B6 4%

Fat 2%

Protein 5g

Sugars 5g

Iron 4%

Copper 4%

Phosphorus 14%

Zinc 5%

Riboflavin 5%

Magnesium 14%

Potassium 12%

Source: - teacherfriendlyguide.org
 HEALTH BENEFITS OF CORN (Maize)

• Corn also known as Maize.

• Corn contains a fair amount of fiber.
• Corn is a decent source of protein.
• Corn oil also contains significant amounts of vitamin E.
• Whole-grain corn is as healthy as any cereal grain, rich in fiber
and many vitamins, minerals, and antioxidants.
• The fat content of corn ranges from 5-6%, making it a low-fat
food.
 Nutrition Facts

Source :- .healthline.com/nutrition/foods/corn
 JUSTIFICATION
• Shrikhand is a semi soft, sweetish sour, whole milk product prepared
from lactic fermented Curd
• Shrikhand with Maize milk is more beneficial in several areas like
Reduces the risk of Anaemia.
• Corn is rich is in Vitamin B12, folic acid and iron which helps in the
production of red blood cells in the body, Energy Enhancer, Miracle for
those underweight, Lowers Blood Sugar & Cholesterol Level, Helpful
during Pregnancy, Preserve Healthy Skin etc
• Sweet corn and corn oil increases the blood flow, lowers cholesterol
absorption and regulates insulin, making it an excellent choice for diabetics
and cholesterol patients.
 OBJECTIVES

• To prepare Shrikhand by using different concentration of Maize

Milk.
• To assess the chemical and microbiological qualities for prepared
shrikhand.
•To evaluate sensory properties of prepared Shrikhand.
•To estimate therapeutic values of prepared shrikhand.
• To evaluate the cost of the product.
 REVIEW OF LITERATURE
• Rosegrant et al., (2009); Prasanna (2014)., At present, the developed world
uses more maize than the developing world, but forecasts indicate that by the year
2050, the demand for maize in the developing countries will double owing to the
rapid growth in poultry industry, the biggest driver of growth in maize production.
•Shiferaw et al., (2011)., A major portion of maize produced worldwide is used
for animal consumption as it serves as a vital source of proteins and calories to
billions of people in develop-ing countries, particularly in Africa, Mesoamerica
and Asia.
•Shiferaw et al., (2011)., Along with rice and wheat, maize provides at least 30
% of the food calories to more than 4.5 billion people in 94 developing countries.
Maize provides over 20 % of total calories in human diets in 21 countries and
over 30 % in 12 countries that are home to a total of more than 310 million
peoples.
• Bouis et al., (2011); Gupta et al,. (2015)., Among abiotic stresses drought, heat
and water logging are the major one and their simultaneous occurrence are now
more frequent than ever. Malnutrition caused by deficiency of minerals and
vitamins, especially iron, zinc and vitamin A, has been identified as one of the
most important problems that require urgent attention worldwide.
• Swapna and Chavannavar, (2013)., Shrikhand is known for its high nutritive,
characteristic flavour, taste, palatable nature and possible therapeutic value. It is
very refreshing particularly during summer months. It can be recommended as
health food for specific patients suffering from obesity and cardiovascular disease
due to its low fat and sugar contents.
• Singh et. al., (2014). The curd (Dahi) is partially strained through a muslin cloth to
remove the whey and thus produce a solid mass called Chakka, the basic
ingredient for Shrikhand.
• Adolfsson et al., (2004) reported that in recent years, numerous studies have
been published on health effects of yogurt and the bacterial cultures used in the
production of yogurt .in the united states, these lactic acid-producing bacteria
(LAB.
• Rameshwar (2006). who also reported that the shrikhand has a typical semi
solid consistency showing a characteristic firmness and pliability contributing to
its suitability for consumption with puri and bread

• Salunke et al. (2006). who reported that varying levels of fat, moisture and
sugar had the least effect on colour but had a profound effect on appearance,
flavour, body and textural properties of shrikhand.
MATERIALS AND METHODS

The material and methods adopted during this investigation are reported in this chapter.
The sequence of operation designed to conduct the experiment is as mentioned below:

1) Experimental site

The experiment “preparation of Shrikhand by using Maize milk” will be carried

out in research lab, Warner College of Dairy Technology, Sam Higginbottom University
of Agriculture Technology and Sciences, Allahabad-211007, U.P. (India

2) Procurement and collection of ingredient.

Milk-It will be collected from Aggies, WCDT, SHUATS Prayagraj .

Sugar-It will be collected from local market in Prayagraj .
Corn (Maize)- It will be Purchased from local market in Prayagraj.
Curd culture - It will be Purchased from Aggies, WCDT, SHUATS Prayagraj.
3) Standardization of milk.
Ski milk Milk will be standerdized at .2 % fat and 8.7% solid not fat.
 PLAN OF WORK
Flow diagram for preparation of Shrikhand by using Corn (Maize) milk.
Treatment Combination

Total number of treatment- 4

Total number of replication- 5

Total number of trials- 20

TREATEMENT Chakka Maize milk Sugar

(gm)
T0 100 25

T1 80 20 25

T2 70 30 25

T3 60 40 25
TECHNICAL PROGRAMME
1. Physico-chemical analysis
• Fat% - The fat content of the developed product will be determined by
the gravimetric method.
• Protein % - The protein content will be determined by kjeldahl
method described in AOAC (1980).
• Carbohydrate % = 100-(Protein+Fat+Ash+Moisture)
• Ash % - Ash content will be determine according to the method
described in AOAC (1980).
• Moisture – The moisture percentage will be determined as per
procedure laid down in IS.1165 (1957).
• Acidity (LA)
• Total Solids
• Test for Iron and vitamin C content
2. Microbial analysis
• Yeast and Mold - Determined as per the method suggested by Marshall using
Potato Dextrose Agar (1993).
• Coliform count- Determined as per procedure laid down in IS:1947 part 3 and
manual in Dairy Bacteriology, ICAR Publications (1972).

3. Sensory evaluation: by 9 point hedonic scale

• Colour and appearance.
• Consistency
• Sweetness
• Flavour
• Overall acceptability
4. Texture Profile Analysis (TPA)
• Hardness
• Cohesiveness

5. Storage study
The optimized sample will be taken to carry out the shelf life study
of the product.
(A) Interval of the testing- 0, 7, 15, 21 and 28 days in ambient temperature
or room temperature.
Acidity/pH
Microbial load
9. Microbial Analysis
(a) Standard Plate Count- bacterial count will be determine as per procedure
laid down in IS:1947 part 3 and manual dairy bacteriology, CAR
Publications (1972).
(b) Yeast and Mold -Determined as per the method suggested by Marshall
using Potato Dextrose Agar (1993).

10. Statistical Analysis-: The results obtained will be subjected to suitable

statistical analysis using WASP software and excel software.
No. of treatments- 4
No. of replication- 5
Total no. of samples- 20

Data on physico-chemical and sensory attribute parameters will be

analyzed by a 3-way factorial design (Snedecor and Cochran 1989). The
acceptability as related to shelf life of Water chestnut Burfi will be checked by
calculating the root mean square (RMS) percent error.
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