• Akshay Prakashrao Deshmukh
• s.n.thakur
• vashvi tiwari

The study investigates the sensory acceptability of shrikhand, a traditional Indian yogurt-based dessert, modified with the incorporation of dragon fruit pulp, sapota pulp, and rose powder. The objective was to explore the potential of these ingredients in enhancing the nutritional and sensory attributes of shrikhand. Dragon fruit, rich in antioxidants and vitamin C, and sapota, known for its natural sweetness and fiber content, were used to replace conventional flavoring agents, while rose powder was added for its aromatic appeal and color. Shrikhand samples were prepared by blending the strained yogurt with varying proportions of dragon fruit pulp, sapota pulp, and rose powder. Sensory evaluation was conducted using a 9-point hedonic scale to assess attributes such as color and appearance,Flavor,consistency and overall acceptability. The results revealed that the combination of 20% dragon fruit pulp, 20% sapota pulp, and 60% rose powder yielded the highest overall acceptability, scoring favorably in terms of flavor, sweetness, and comsistency. The study concluded that the incorporation of these novel ingredients into shrikhand not only enhances its sensory attributes but also provides a nutritious alternative to traditional preparations, potentially offering a unique product to the market. Further studies on its shelf life and nutritional content are recommended for commercialization.

Sensory acceptability, Shrikhand, Dragon fruit pulp, Sapota pulp, Rose powder, Yogurt, Nutritional enhancement, Traditional dessert.

"SENSORY ACCEPTABILITY OF SHRIKHAND PREPARED FROM DRAGON FRUIT PULP, SAPOTA PULP AND ROSE POWDER", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 12, page no.f290-f295, December-2024, Available :http://www.jetir.org/papers/JETIR2412533.pdf

"SENSORY ACCEPTABILITY OF SHRIKHAND PREPARED FROM DRAGON FRUIT PULP, SAPOTA PULP AND ROSE POWDER", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 12, page no. ppf290-f295, December-2024, Available at : http://www.jetir.org/papers/JETIR2412533.pdf