Process optimization for development of cardamom flavour low-calorie Shrikhand

Abstract:

The present study aimed to develop a low-calorie functional shrikhand by replacing sucrose with stevia, with sorbitol incorporated as a bulking agent and grape pulp as a source of additional nutrients and antioxidants. The formulation was standardized by sequentially optimizing the levels of stevia, sorbitol, and addition of cardamom followed by assessment of sensory, compositional, physicochemical, and microbiological properties during refrigerated storage. The study established the potential of stevia and sorbitol as alternatives to sucrose for developing a low-calorie shrikhand,