Int.J.Curr.Microbiol.App.Sci (2018) 7(6): 3794-3799 3794 Original Research Article https://doi.org/10.20546/ijcmas.2018.706.445 Development of Soy Milk in Litchi Pulp Based Shrikhand for Development of a Novel Fermented Milk Product Smriti Sharma 1 , D. C. Rai 2 , Uday Pratap Singh 2* and Dhruvendra Vikram Singh 2 1 Department of kaya Chikitsa Institute of Medical Sciences, Banaras Hindu University Varanasi, 221005, UP, India 2 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India *Corresponding author ABSTRACT Introduction Fermented milk products constitute a vital component of the human diet in many regions of the world (Swapna and Chavannavar, 2013). Indian fermented milk products utilize 7 per cent of total milk produced and mainly include three sweetened products i.e. dahi, shrikhand and lassi. These products have enjoyed reputation for their nutritional and therapeutic value from time immemorial (Aneja et al., 2002) and play an important role in synthesis of vitamin B complex in human body. These products also prevent the stomachic diseases, because several lactic organisms produce natural antibiotics (Zhao et al., 2006). Shrikhand is popular dessert and forms part of a delicious supplement on religious functions, particularly in the state of Maharashtra, Gujarat, Karnataka and some parts of South India (Aneja et al., 2002). With the restricted availability and high cost of animal milk, the scientists have been making attempts to switch over to the utilization of plant proteins. Soya bean is International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 06 (2018) Journal homepage: http://www.ijcmas.com The present investigation was undertaken to explore the possibility of the use of soy milk in litchi pulp based shrikhand to produce a novel fermented milk product. The product was prepared as per the standard method using constant level of litchi pulp (15%) and sugar (40%). Different levels of soy milk (10, 20, 30 and 40%) were tried as substitute of standardized milk. It was found that incorporation of soy milk at 20% level slightly improved the colour and appearance scores of the developed product. Other sensory parameter (Flavour, Body and texture, Sweetness and Overall Acceptability) scores were decreased as the level of soy milk incorporation increased, but the scores were comparable with control samples at 20% soy milk incorporation. The moisture and protein content was increased and fat, titrable acidity and total solids were decreased in 20% soy milk incorporated developed shrikhand. It is concluded that litchi pulp (15%) based shrikhand can be prepared by replacing 20% soy milk with standardized milk without compromising its quality. Keywords Shrikhand, litchi pulp, standardized milk, soy milk, quality Accepted: 25 May 2018 Available Online: 10 June 2018 Article Info