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

Shrikhand is a traditional fermented product with a classic, pleasant sweet-sour taste. The present study was aimed at incorporating hibiscus flower extract and honey without losing its nutritive value. AB 437 DVS culture was selected over Lactobacillus fermentum and Lactobacillus paracasei for the preparation of curd. Incorporation of hibiscus flower extract acts as a natural colouring agent and also a rich source of antioxidants. Honey is considered as a natural therapeutic agent by its anti-inflammatory, antimicrobial and antioxidant properties. Shrikhand with 3.5% hibiscus extract and 46% honey was considered optimal with a high overall acceptability score of 8.2. The sensory attributes like colour and appearance, sweetness, body and texture, and overall acceptability were judged using a 9-point hedonic scale. The antioxidant activity of herbal Shrikhand, honey, and hibiscus flower extract was studied. The total solids, fat, sucrose, protein, and ash content of herbal Shrikhand were 58%, 10%, 74.63%, 9%, and 0.33%, respectively. The pigment from flowers of Hibiscus rosa-sinensis Linn had a strong antioxidant ability, and its antioxidant activity was improved with the higher concentration, so it will be a promising natural antioxidant and functional food.