Vol. 7, Issue 12, Part D (2025)

Sensory evaluation plays a vital role not only in product development but also in determining the shelf life of a product. From the consumers point of view, the sensory status of the product is the primary characteristics based on which the quality of the product is decided. Sensory parameters of biopreservative (nisin and natamycin) treated shrikhand samples studied during storage included colour and appearance, body and texture, flavour and overall acceptability. As the storage period progressed, the score for colour and appearance, body and texture, flavour and overall acceptability were decreased. Based on sensory evaluation, shrikhand without biopreservatives (T₀) and shrikhand treated with natamycin at 10 ppm (T₃) and 15 ppm (T₄) could be stored for 35 days at 5±1 °C. Shrikhand treated with nisin at 400 IU/g (T₁) and 500 IU/g (T₂), as well as combinations of nisin and natamycin 400 IU + 10 ppm (T₅), 400 IU + 15 ppm (T₆), 500 IU + 10 ppm (T₇), and 500 IU + 15 ppm (T₈) maintained acceptable quality and could be stored for 42 days at 5±1 °C.