Vol. 7, Issue 10, Part D (2025)

The experiment was undertaken to explore the possibilities of utilizing Avocado Pulp in shrikhand production to improve sensory quality of product. The obtained product was subject for physico-chemical properties, sensory qualities and cost of production cost. The present study was carried out with for four treatments including control T₁ and shrikhand prepared from Buffalo milk chakka with different proportion of Avocado Pulp. i.e 5 percent, 10 percent and 15 percent in Treatment T₂, T₃ and T₄ respectively. The mean score of Colour and appearance of shrikhand was highest in T₄ (7.75) and lowest in T₁ (8.75). The mean score for flavour was highest in T₂ (8.75) and lowest in T₄ (8.00), average score for taste was highest in T₂ (8.75) and lowest in T₄ (7.50). The mean score for consistency was highest in T₂ (8.50) and lowest in T₄ (7.50). Treatment T₂ (8.75) showed highest overall acceptability score over other Treatments. It is concluded that, acceptable quality shrikhand can be prepared by adding T₂ (5 percent) Avocado pulp.