This trial shows dietary fiber enrichment and shelf life extension in goat milk shrikhand using date pulp, suggesting its potential as a sugar replacer.
Key Points
Goat milk shrikhand with 15% date pulp maintained better quality during storage, with less lipid oxidation and microbial growth.
Fibre and ash content significantly increased in shrikhand with added date pulp, while pH and antioxidant values decreased slightly.
Control shrikhand had 30% sugar, while treatments used varying levels of date pulp with reduced sugars to assess quality.
Incorporating date pulp acts as a phyto-preservative, enhancing the functional properties of dairy products and extending shelf life.