Effect of storage conditions on sensory profile of soy-fortified shrikhand

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Key Points

The aim is to assess how different storage durations affect the sensory attributes of soy-fortified shrikhand.
Prepared soy-fortified shrikhand samples with 24.5% soy milk and a control without soy.
Stored both types at 4°C and evaluated sensory attributes at 0, 7, 14, 21, and 28 days.
Conducted sensory evaluation focusing on colour, flavour, texture, sweetness, and overall acceptability.
Utilized SAS software for statistical analysis of sensory scores over time.
Scores for colour and appearance significantly increased over the storage period.
Sensory attributes such as flavour and texture showed varying degrees of acceptability with storage duration.
Overall, the soy-fortified variant maintained acceptable quality during refrigeration.

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Evaluates how storage affects the sensory profile of soy-fortified shrikhand, suggesting important insights for product quality.

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Singh et al. (2026) studied this question.

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