• Darshilsinh H Thakor
• Prof. Nisha M Wagh

The study of Development of probiotic vegan shrikhand from coconut milk incorporated with custard apple was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main objective of the study was to develop a new variety of shrikhand for people following vegan diet and can be consumed for preventing heart disease, helps in losing weight and can be served to lactose intolerance group of people with minor or no symptoms .Coconut milk shrikhand was prepared from extracting out milk from coconut. Custard apple was used as a source of flavours in preparation of vegan shrikhand. The vegan shrikhand was prepared using coconut milk, agar, probiotic starter culture (Lactobacillus acidophilus, Lactobacillus Rhamnosus, Bifidobacterium Bifidum, Bifidobacterium Longum, Streptococcus thermophilus), sugar and custard apple. Four formulations of shrikhand were prepared (T0, T1, T2 and T3) with different formulations of sugar (35%, 35%, 40% and 45%) and custard apple pulp (0%, 5%, 10% and 15%). In (T0) control sample was prepared without the addition of custard apple pulp. The analysis was further carried out by the physical chemical and microbiological characteristics. Probiotic vegan shrikhand with T1 formulation with 35% sugar and 5% custard apple pulp was seen to be the best on the basis of sensory evaluation like taste, texture, smell, colour and overall acceptability. The selected shrikhand was evaluated for physicochemical, microbial and sensory properties. The final product contained 57.56% moisture, 6.4% fat and 1.6% protein.

Coconut milk, probiotics, custard apple, vegan, shrikhand.

"Development and Analysis of Probiotic Vegan Shrikhand from Cocus nucifera (Coconut) Milk.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 3, page no.a123-a130, March-2023, Available :http://www.jetir.org/papers/JETIR2303016.pdf

"Development and Analysis of Probiotic Vegan Shrikhand from Cocus nucifera (Coconut) Milk.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 3, page no. ppa123-a130, March-2023, Available at : http://www.jetir.org/papers/JETIR2303016.pdf