~ 1943 ~ The Pharma Innovation Journal 2021; SP-10(11): 1943-1947 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2021; SP-10(11): 1943-1947 © 2021 TPI www.thepharmajournal.com Received: 12-09-2021 Accepted: 15-10-2021 Vivek Sahu Ph.D. Scholar, GADVASU, Ludhiana, Punjab, India Vikas Pathak Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India Meena Goswami Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India Priya Livestock Production and Management Section, Indian Veterinary Research Institute, Izatnagar, Bareilly, Farah, Uttar Pradesh, India Corresponding Author Vivek Sahu Ph.D. Scholar, GADVASU, Ludhiana, Punjab, India Optimization of sugar level to develop healthy goat milk shrikhand Vivek Sahu, Vikas Pathak, Meena Goswami and Priya DOI: https://doi.org/10.22271/tpi.2021.v10.i11Sq.8955 Abstract The present study was conducted to optimize the sugar level for preparation of goat milk shrikhand, which is the demand of present day health conscious consumer. Goat milk shrikhand was prepared with three different levels of sugar i.e. 20% (S1), 25% (S2) and 30% (S3) and evaluated for various physico- chemical properties and sensory attributes. pH values and moisture content decreased significantly (P<0.05) whereas titratable acidity, ash content and brix values increased significantly (P<0.05) with increased sugar content in goat milk shrikhand. Textural parameters i.e. consistency, cohesiveness and work of cohesiveness values were significantly (P<0.05) higher in S2 and S3 than S1. There was no significant difference in colour parameters among the treatments. The scores of all sensory attributes increased significantly (P<0.05) with increased sugar content and S3 had significantly (P<0.05) higher flavour, sweetness, mouth coating and overall acceptability scores than S1 and S2. Therefore, S3- goat milk shrikhand prepared with 30% sugar content was found as the best treatment. Keywords: Goat milk shrikhand, sugar, optimization, textural and colour parameter, sensory evaluation Introduction India is leading milk producer in the world with 187.7 million tonnes of milk (NDDB, 2019) [1] due to advancement of technology, proper nutrition and appropriate manage mental practices. Livestock contributes about 9.2% in gross value added (GVA) and 26.2% in agriculture sector in India. The livestock population in India includes 302.3 million bovines, 74.3 million sheep, 148.9 million goats, about 9.1 million pigs and 851.8 million poultry. The rural and urban population of goat is 129.081 million and 6.092 million respectively in India. Total goat milk production in India is 6.09 million tones, out of which Rajasthan and Uttar Pradesh produce 2.31 million tonnes and 1.34 million tonnes respectively (DAHD, 2019) [2] . Goat milk production is a dynamic and growing industry that is fundamental to the wellbeing of millions people worldwide and is an important part of the economy in India. Goat milk is having better digestibility, alkalinity, buffering capacity and certain therapeautic values in medicine and human nutrition (Park and Chukwu, 1989; Park, 1994) [3, 4] in comparison to cow’s or human milk. The goat milk microbiota is also considered a good source of novel bacteriogenic Lactic acid bacteria (LAB) strains that can be exploited as an alternative for use as bio preservative in food (Perin and Nero, 2014) [5] . It is also rich source of amino acid, being 20-40 folds higher than cow milk (Mehaia and Al-Kanhal, 1992) [6] which is involved in bile salt formation, osmoregulation, antioxidation, calcium transport and in the central nervous system (Redmond et al., 1998) [7] . Minerals content such as calcium, potassium, magnesium and chloride as well as vitamin A, B, C, D, thiamin and niacin content of goat milk is higher than that of cow milk (Chandan et al., 1992) [8] . Goat milk also contains higher content of three characteristics fatty acids i.e. caproic acid, caprylic and capric acid which are having medicinal values for patients suffering from malabsorption, childhood epilepsy, cystic fibrosis and gallstones (Haenlin, 1992) [9] ; however these are responsible for intense “goaty flavour” which limits the acceptability of goat milk products among the consumers. Hence, flavour and aroma are main sensory attributes for acceptance of goat milk products, again addition of sugar may mask goaty flavor and help to improve overall acceptability of goat milk products. Therefore, present study was conducted to optimize the sugar level during preparation of goat milk shrikhand. Materials and methods The experiment was conducted in the Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, U.P. Pt. Deen Dayal Upadhyaya Pashu