Department of Dairy Processing Technology

Senior Research Project proposal

Report on
Studies on the development of Avocado Shrikhand Incorporation with
Avocado Pulp
ASFAWU BEKELA TASISA, ID.No: ETUBR/ 1096/13
ASHETU TASHOME, ID.No: ETUBR/ 1188/13
AMARECH MANGISTU, ID.No: ETUBR/ 1096/13
DARAJE ABDETA AYANA,ID.No: ETUBR/ 1164/13
ISRAEL KADIDA,ID.No: ETUBR/ 1096/13
Submitted By

Senior Research ProjectSubmitted to Department of Dairy Processing Technology, Federal TVETI

for partial fulfillment of the requirement for Bachelor of Science Degree in Dairy Processing
Technology

Advisor:Dr .Ganesh Kumar

Addis Ababa, Ethiopia
January, 2024

I
ACKNOWLEDGEMENT
Firstly, I would like to thank the almighty GOD for giving me the patience to start and this
Practice This project work. Secondly ,Foremost, we would like to express my sincere gratitude to
my advisor Dr .Ganesh Kumarfor the continuous support of our B.Sc study and research, for his
patience, motivation, enthusiasm and immense knowledge. His guidance helped us in all the time of
research and writing of this report. We couldn’t have imagined having a better advisor and mentor
for my B.Sc study.Besides, we would like to thank Mr.Shelema ,faculty of Agro Processing
Technology and Dr.Abebe Bereda, Dairy processing department, who was always ready for
advising, assisting, guiding, supporting works, FDRE TVETI.

II
ACRONOMY
BIS Bureau of Indian Standards
CD Critical Difference
DV Daily Value
FSSAI Food Safety Standards Authority of India
FSSR Food Safety Standards Regulations
UF Ultra filtration

III
Table of contents
Contents
cove

R
ACKNOWLEDGEMENT.............................................................................................................................................. II

ACRONOMY............................................................................................................................................................ III

TABLE OF CONTENTS.............................................................................................................................................. IV

TABLES................................................................................................................................................................... VI

DIAGRAMS............................................................................................................................................................. VI

GRAPH................................................................................................................................................................... VI

FIGURES................................................................................................................................................................. VI

ABSTRACT............................................................................................................................................................. VII

CHAPTER ONE.......................................................................................................................................................... 1

1. INTRODUCTION............................................................................................................................................... 1

1.1 BACKGROUND OF AVOCADO SHRIKHAND..........................................................................................................................1

1.2 STATEMENT PROBLEMS.................................................................................................................................................3
1.3 SIGNIFICANCE OF THE STUDY..........................................................................................................................................4
1.4 OBJECTIVE..................................................................................................................................................................4
1.4.1 Specific Objectives...........................................................................................................................................4
1.5 HYPOTHESIS............................................................................................................................................................... 4
1.6 SCOPE OF THE STUDY...................................................................................................................................................4
1.7 HEALTH BENEFITS OF SHRIKHAND INCORPORATION WITH AVOCADO PULP...............................................................................4

CHAPTER TWO......................................................................................................................................................... 6

LITERATURE REVIEW................................................................................................................................................ 6

2.1 SHRIKHAND-PRODUCT DESCRIPTION.................................................................................................................................6

2.2 LEGAL STANDARDS OF SHRIKHAND.................................................................................................................................6
2.3 CHEMICAL COMPOSITION OF SHRIKHAND..........................................................................................................................6
2.4 INNOVATIONS IN PREPARION OF SHRIKHAND.....................................................................................................................7
2.5 STARTER CULTURE....................................................................................................................................................... 7
2.5 AVOCADO.................................................................................................................................................................. 7
2.5.1 Nutrients in Avocado.......................................................................................................................................8
2.6 FRUIT SHRIKHAND........................................................................................................................................................8

CHAPTER THREE....................................................................................................................................................... 9

2 MATERIALS AND METHODOLOGY.................................................................................................................... 9

3.1 MATERIALS AND EQUIPMENTS.......................................................................................................................................9

IV
 3.2 METHODOLOGY........................................................................................................................................................ 10
3.3 DESCRIPTION OF THE STUDY AREA..........................................................................................................................10
3.4 PREPARATION OF SHRIKHAND.......................................................................................................................................10
3.4.1 Manufactuting Process of Shrikhand.............................................................................................................10
3.5 PREPARATION OF AVOCADO SHRIKHAND........................................................................................................................11
3.5.1 Manufacturing processof Avocado Shrikhand...............................................................................................11
3.5.2Formualation for the development of avocado shrikhand..............................................................................12

3.6 COLLECTION OF DATA...................................................................................................................................... 13

3.6.1 PHYSICAL PARAMETERS............................................................................................................................................ 13

3.6.1.1 Sensory evaluation.....................................................................................................................................13
3.6.1.2 Sensory analysis of avocado shrikhand.......................................................................................................13
3.6.2 STATISTICAL ANALYSIS..............................................................................................................................................13

CHAPTER FOUR...................................................................................................................................................... 15

WORK PLAN AND BUDGET..................................................................................................................................... 15

4.1, TENTATIVE WORK PLAN..............................................................................................................................................15

4.2 BUDGET PLAN...........................................................................................................................................................16

TOTAL COST; 3388................................................................................................................................................. 17

CHAPTER FIVE........................................................................................................................................................ 18

6. REFERENCES....................................................................................................................................................... 18

V
TABLES
TABLE 2.1FSSR (2011) / BIS STANDARDS FOR SHRIKHAND
TABLE 2.2 CHEMICAL COMPOSITION SHRIKHAND
TABLE 3.1 FORMULATION FOR THE DEVELOPMENT OF AVOCADO SHRIKHAND................................11

TABLE 4.1 SENSORY EVALUTION OF AVOCADO STIRRED YOGHURT ................................................12

DIAGRAMS
DIAGRAM 3.1MANUFACTURING PROCESS OF SHRIKHAND...................................................................9
DIAGRAM 3.2 MANUFACTURING PROCESS OF AVOCADO SHRIKHAND.............................................10

GRAPH
GRAPH3.6.1.2 SENSORY EVALUTION OF AVOCADO STIRRED YOGHURT

FIGURES
FIGURE 3.1MATERIALS AND EQIUPMENTS .........................................................................................18
FIGURE 3.2 SENSORLY ANALYSIS.....................................................................................................18

VI
ABSTRACT

Shrikhand is a popular Indian dessert by fermentation of milk. It has a semi-soft consistency and is
sweetish sour in taste.In the new millennium we are witnessing the upward trend in nutritional and
health awareness which has increased the consumer demand for fermented foods. Keeping this in
view, industry is forced to bring fermented products in the market with acceptable sensory
characteristics. The present investigation was made with an attempt to develop an avocado
shrikhand incorporation with avocado pulp. Fresh yoghurt prepared was partially strained through a
cloth to remove the whey and produce a solid mass called chakka. Chakka was finely mixed with
sugar and flavouring agent cardamom powder, to give a sweetish-sour taste. Shrikhand was
prepared from yoghurt with a constant level of sugar (30%), cardamom powder (0.01%) and
incorporating with avocado pulp at 5% (T1), 10% (T2) and 15% (T3).
Keywords:Yoghurt, chakka, shrikhand, Avocado shrikhand

VII
CHAPTER ONE
1. INTRODUCTION

1.1 BACKGROUND OF AVOCADO SHRIKHAND

Shrikhand is one of the important fermented milk products which derive its name from the Sanskrit
word “Shikharani” meaning a curd prepared with added sugar, flavouring agents (cardamom and
Saffron), fruits and nuts. It is popular in western part, especially in Maharashtra, Gujarat and
Karnataka. Shrikhand is known for its high nutritive, characteristic flavour, taste, palatable nature
and possible therapeutic value. It is very refreshing particularly during summer months. It can be
recommended as health food for specific patients suffering from obesity and cardiovascular disease
due to its low fat and sugar contents. (Ramprasad More et al. 2017)

Which other dairy products are also manufactured (Thapa, 2000). Shrikhand is a semi-soft,
sweetish-sour, whole milk product prepared from lactic fermented curd. The curd (Dahi) is partially
strained through a muslin cloth to remove the whey and thus produce a solid mass called Chakka,
the basic ingredient for Shrikhand (Singh et. al., 2014). India has a very rich variety of fermented
foods prepared from milk, cereals, pulses vegetables, fruits and fish. Milk and milk products like
curd, buttermilk lassi and Shrikhand is inseparable dish in a regular diet of Indians as per Aneja
(2002)

Shrikhand is a popular Indian dessert prepared by the fermentation of milk. It has a semi-soft
consistency and a sweet and sour taste.. Fresh curd (dahi) is partially strained through a cloth to
remove the whey and produce a solid mass called chakka. Chakka is finely mixed with sugar and
flavouring agents, giving a sweetish-sour taste. Typically shrikhand constitutes 39.0% moisture and
61.0% of total solids of which 10.0% is fat, 11.5% is proteins, 78.0% is carbohydrates and 0.5% is
ash, on a dry matter basis with a pH of about 4.2 to 4.4 (Boghra and Mathur, 2000; Kulkarni et al.,
2006).
Avoacdo shrikhand constitutes 39.0% moisture and 61.0% of total solids of which 10-20% is fat, 1-
3% is proteins, 20-30% is carbohydrates and 0.5% is ash, on a dry matter basis with a pH of about
4.2 to 4.4.

1
Among different types of fruits avocado is a common food in tropics (Bates P, 1968). Avocado is a
medium energy dense (1.7 kcal/g) fruit because it contains about 80% water and dietary fiber.
Unlike other fruits, avocados are low in sugar and contain 15% monounsaturated fatty acids rich
oil, which helps to increase the bioavailability of carotenoids (Victor F et al, 2013). The fat in
avocado is predominantly monounsaturated oleic acid, which has been shown to reduce blood
levels of the low-density lipoprotein (LDL) cholesterol that contributes to atherosclerotic heart
disease (Bergh O, 1992). Avocado is rich in bioactive compounds as vitamin E and one to two
times of protein than other fruits (Manal S.et al, 2013).

Some workers have attempted to improve the sensory and nutritive characteristics of Shrikhand by
adding fruit pulp.

The palatability of Shrikhand and goodness of avocado fruit pulp can be combined to form avocado
fruit pulp Shrikhand. Keeping the above in mind and effort will make by in addition of avocado
fruit pulp in different ratio and evaluate its effect on Organoleptic quality to arrive at the best
combination by using suitable statistical tools.
avocado shrikhand is a fusion dessert that combines the traditional Indian dessert, shrikhand, with
the creamy goodness of avocados. Its popularity in India can be attributed to the increasing
consumption of avocados and the demand for nutritious and innovative desserts. Avocado
shrikhand offers a unique and healthy twist to traditional Indian sweets, making it a favorite among
those looking for delicious and wholesome options.

The increasing demand from consumers for dairy products with ‘functional’ properties is a key
factor driving value sales growth in developed markets. This has led to the promotion of added-
value products such as probiotic and other functional yoghurts, reduced-fat and enriched milk
products, fermented dairy drinks, and organic cheese (Rudrello, 2004). Present day consumers
prefer foods that promote good health and prevent diseases. Furthermore, these foods must fit into
current lifestyles providing convenience of use, good flavour and an acceptable price value ratio.
Such foods constitute current and future waves in the evolution of the food development cycle
(Chandan, 1999).

2
Since time immemorial, a significant proportion of milk has been used in India for preparing a wide
variety of dairy delicacies, an unending array of sweets and other specialties from different regions
of the country. In the process, the basic limitation of milk and its perishable nature has been
tastefully overcome. It’s processing aimsis to extend the shelf-life of milk, while converting it into
mouth-watering tit-bits. Thus, diverse methods to prepare as well as preserve milk products have
been developed. An estimated 50 to 55% of the milk produced in India is converted into a variety of
traditional milk products, using processes such as coagulation (heat and/or acid), desiccation and
fermentation. In Indian households, the life of milk is extended from 12 to 24 h by repeated boiling.
It is preserved by souring with the aid of lactic cultures, which imparts an acid taste, particularly
refreshing in hot climate. Dairy products are likely to remain as important dietary components
because of their nutritional value, flavor, and texture. There will be a continuous demand for
traditional, high quality dairy products, despite increasing competition from non-dairy based
products (Rathore et al., 2007).

1.2 STATEMENT PROBLEMS

• Present day consumer prefer food that promote good health and prevent disease.
• Select which amount of avocado percentage affects the quality of shrikhand
• Since the study focuses on developmental aspects of food production and processing, there
is an attempt to address skills transfer in most rural areas and urban area of Ethiopia.
• To increase nutritive value of milk by product with addition of fruit juice
• conducting market research to understand consumer preferences, existing competitors, and
potential growth opportunities in the segment.
• Avocado fruit juice, known for its numerous health benefits and increasing popularity
among health-conscious consumers, presents a potential growth opportunity for the
company.
• This will, in turn, enhance capacity amongst the rural communities as well as contributing
to value adding to milk as an available raw material and therefore possibly contribute to
improved nutrition and flavor.

3
1.3 SIGNIFICANCE OF THE STUDY
• To provide proper methods of Avocado shrikhand preparation, customer satisfaction and
identify nutritional importance of different flavorants on human health.
• To provides information for policy makers.
• used as secondary source data for further study regarding the avocado shrikhand
preparation methods with different flavors and different proportion of avocado fruit juices.

1.4 OBJECTIVE
 Preparation of shrikhand incorpiration with avocado pulp
1.4.1 Specific Objectives
 To optimize shrikhand incorporation with different concentration levels of Avocado pulp
 To evaluate Sensory characteritics of avocado shrikhand incorporation with avocado pulp
 Te analyse nutritional composition of avocado shrikhand
 Evaluate the shelf life of the avocado shrikhand
 To conduct cost benefit analysis

1.5 HYPOTHESIS
suggests that adding avocado pulp to shrikkhand, a sweet chakka, will improve its
nutritional value, make preferred by preventing some diseases, and enhance its taste,
ultimately making it more appealing to consumers.
Null hypothesis;------------------------------

Alternatives hypothesis;----------------------------------

1.6 SCOPE OF THE STUDY

This study will be processing of Avocado shrikhand incorporation with Avocado pulp

LITERATURE REVIEW
CHAPTER TWO
LITERATURE REVIEW
2.1 SHRIKHAND-PRODUCT DESCRIPTION
Shrikhand is a popular fermented, sweetened, indigenous dairy product having semi solid
consistency with typical sweetish-sour taste. It is prepared by mixing chakka with sugar, color,

4
flavor, spices and other ingredients like fruit pulp, nuts etc. to form soft homogenous mass (Aneja
RP., 2002).

2.2 LEGAL STANDARDS OF SHRIKHAND

Table 2.1 FSSR (2011) / BIS standards for shrikhand
Particulars BIS FSSR (2011)
Total solids (percent, by mass min.) 58.0 58.0
Milk fat (% on dry matter, min.) 8.5 8.5
Milk protein (% on dry matter, min.) 10.5 9.0
Titratable acidity (max.) 1.4 1.4
Sucrose (% on dry matter, max.) 72.5 72.5
Total ash (% on dry matter, max.) 0.9 0.9
Coliform count (cfu/gm, max.) 10 10
Yeast and mould (cfu/gm, max.) 50 50

2.3 CHEMICAL COMPOSITION OF SHRIKHAND

Tabel 2.2 Chemical composition of shrikhand
Constituent %
Moisture 35-40
Fat (dry matter basis) 8.5-9.0
Proteins (dry matter basis) 9.5-12.5
Lactose (dry matter basis) 2.5-3.5
Sucrose (dry matter basis) 70-74
Total ash (dry matter basis) 0.6-0.5
Titratable acidity (max.) 1.0-1.30
Ph 4.3-4.1

2.4 INNOVATIONS IN PREPARION OF SHRIKHAND

 Use of basket centrifuge or quarg separator for the production of Chakka - use of basket
centrifuge increased the curd production to 80kg/hr. The quarg separator has got the capacity to

5
 produce 2,500kg of curd per hour. This permits to scale up the production upto 8tonnes/day and
minimizes the batch to batch variation with respect to moisture content and thereby quality of
the product.
 Use of planetary mixer or Scraped surface heat exchanger for mixing chakka with sugar and
other optional ingredients. These processes not only produce homogenous mixture but also
increase the production capacity to 40 to 500kg per batch

2.5 STARTER CULTURE

different combination of lactic strains have been developed to produce superior quality of
shrikhand e.g. Lactococcus lactis, Lactococcus lactis var. diacetylactis, and Leuconostoc
cremoris in the ratio of 1:1:1, Streptococcus thermophilus and Lactobacillus bulgaricus in the
ratio of 1:1.

2.6 NUTRITIONAL QUALITIES

1. Nutritional benefits: Avocado is rich in healthy fats, fiber, vitamins (such as vitamin K, vitamin
C, and vitamin E), and minerals (including potassium and magnesium). Incorporating avocado into
shrikhand would enhance its nutritional profile and provide additional health benefits.

2. Heart health: Avocados contain monounsaturated fats, which are beneficial for heart health.
Including avocado in shrikhand can contribute to a balanced diet that supports cardiovascular well-
being.

3. Weight management: Avocados are known for their satiating properties and can help control
appetite. Incorporating avocado into shrikhand can contribute to a satisfying and nutritious dessert
that may aid in weight management.

4. Digestive health: Avocados are a good source of dietary fiber, which promotes healthy digestion
and can prevent constipation. The inclusion of avocado in shrikhand can enhance its fiber content,
supporting digestive well-being.

5. Immune system support: Avocados are rich in antioxidants, such as vitamins C and E, which
help strengthen the immune system.. Avocado-rich shrikhand would provide nutritional benefits,
support heart health, aid in weight management, promote digestive health, and boost the immune
system. Overcoming the obstacles and successfully introducing avocado shrikhand could lead to a
unique and health-enhancing dessert option in Ethiopia.

2.7 sensory Evaluation

6
2.5 AVOCADO
The avocado (Persea americana), a tree likely originating from south-central Mexico,is classified
as a member of the flowering plant family Lauraceae.The fruit of the plant, also called an avocado
(or avocado pear or alligator pear), is botanically a large berry containing a single large seed.
Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain
predictable fruit quality and quantity. Avocados are cultivated in tropical and Mediterranean
climates of many countries, with Mexico as the leading producer of avocados in 2019, supplying
32% of the world total. The fruit of domestic varieties has a buttery flesh when ripe. Depending on
the variety, avocados have green, brown, purplish, or black skin when ripe, and may be pear-
shaped, egg-shaped, or spherical. Commercially, the fruits are picked while immature, and ripened
after harvesting (Dreher ML and Davenport AJ., 2013).

7
2.5.1 Nutrients in Avocado
Raw avocado flesh is 73% water, 15% fat, 9% carbohydrates, and 2% protein. In a 100 gram
reference amount, avocado supplies 160 calories, and is a rich source (20% or more of the Daily
Value, DV) of several B vitamins (such as 28% DV) and vitamin K (20% DV), with moderate
contents (10-19% DV) of vitamin C, vitamin E, and potassium. Avocados also contain phytosterols
and carotenoids, such as lutein and zeaxanthin (Dreher ML and Davenport AJ., 2013).

2.6 FRUIT SHRIKHAND

The upward trend in nutritional and health awareness has increased the consumer demand for
fermented foods. The investigation was made with an attempt to develop dragon fruit pulp
Shrikhand. Milk for control and treatment will standardizes to 2.7% fat, 8.5% SNF, 25-30% sugar
in treatments dragon fruit pulp will added at the rate of 5%, 10% and 15% respectively. Significant
difference will found within control and treatment on chemical analysis fat, protein, carbohydrate,
moisture, total solids, acidity percentage due to addition of dragon fruit pulp. Organoleptic analysis
for attributes like colour and appearance, Consistency, Flavour and taste, over all acceptability will
have judge using 9 point hedonic scale by trained panelist revealed that treatment with 6% dragon
fruit pulp scored the maximum in most of the attributes. The micro biological analysis revealed that
strict hygienic condition will be maintain as the coliform count will found nil. All these attributes
satisfied with the (FSSAI) standards. Thus treatment can be rated as T2> T0> T1> T3 (Mohammad
Sameem, et al., 2018).
The present investigation was made with an attempt to develop an Kiwi fruit pulp Shrikhand. For
control milk was standardized to 4.5 milk fat, 8.5 % SNF, 35% sugar. Treatment T1, T2, and T3
was standardized to 4.5% fat and 8.5% addition of Kiwi fruit pulp 3%, 6% and 9%.Physico-
chemical analysis fat percentage, protein, carbohydrate, moisture, total solid, acidity, ash and
Organoleptic characteristics like (color and appearance, Consistency, Flavour and taste, over all
acceptability) by trained panelist using 9 point hedonic scale by trained panelist revealed that
treatment with 6% Kiwi fruit pulp scored the maximum in most of the attributes.

8
CHAPTER THREE
2 MATERIALS AND METHODOLOGY

3.1 MATERIALS AND EQUIPMENTS

 Milk: Milk will be purchase from the super market for the preparation of yoghurt.
 chakka: will prepare in laboratory of FTVETI and used as a starter culture to prepare yoghurt
 Sugar: powder sugar will purchase from super market
 Avocado: Fresh Avocado will have purchase from super market. the pulp will extracted after
washing, slicing and pitting.
 Cardamom Powder: Cardamom powder will purchased from super market. Used as flavour
agent.
 Beakers: To measure the milk and yoghurt
 Packaging Materials such asAl foil, plastic cups: To pack products and for sensory analysis
 Thermometer: To check the temperature of milk, yoghurt and chakka
 Weighing balance: To weigh ingredients and samples
 Stove: To heat milk and water
 Filter (Muslin cloth): To remove whey from yoghurt for the preparation of chakka
 Mixer/Grinder: To prepare powdered sugar and for the blending of ingredients
 Incubator: To prepare yoghurt
 Lacto scan: to check milk temperature, specific gravity, protein contents, ash contents, water
contents and fat contents

3.2 METHODOLOGY

3.3 DESCRIPTION OF THE STUDY AREA

The experimental studies will be carried out in the Laboratory of Federal TVET Institute Campus
faculty of Agro processing laboratory.FTVETI belongs to highland climate having a mean
temperature range of 0-25OC. In the study area, most of rainfall received from June to September in
summer with average annual rainfall of 800-1172.2 mm.

9
3.4 PREPARATION OF SHRIKHAND
milk will be purchased from the super market with 2.7 % fat and 8.5% Solid not fat (SNF). curd
will prepared whole milkandused as culture. Milk will be pasteurized and then cooled down at
42°C and inoculated with yoghurt at the rate of 2% and incubated at 40°C for 3 hours until a firm
coagulum was formed. Coagulum will be crushed and transferred to a muslin cloth and hung for
expulsion of whey for 3 hours. The semi solid chakka obtained after drainage of whey will be used
as the base for shrikhand. The level of sugar powder and cardamom powder will be adjusted at
30% and 0.01% . The sugar powder and cardamom powder will added to chakka andblended
uniformly to prepare shrikhand.
3.4.1 Manufactuting Process of Shrikhand

Standardized Milk

Pasteurization(850C for 5minutes)

Cooling to 420C

Addition starter culture (2%incubation)

Incubation (400C for 3hours) to form firm coagulam

curd

Removal of whey (Concentration) /3 to 4 hours

Chakka

Addition of sugar powder (50%) and addition of

cardamom powder (0.01%)on the basis of chakka

Blending or Mixing

Filling into cups

Clothing with lid

Cooling to 50C

10
 Storage at 50C

Diagram 1 Manufacturing process of shrikhand(Aneja RP., 2002).

3.5 PREPARATION OF AVOCADO SHRIKHAND

Whole milk will be from Lame Dairy or the super market with 2.7% fat and 8.5% Solid not fat
(SNF). curd will be prepare from bougth milk and used as culture. Milk will be pasteurized and
then cooled down at 42°C and inoculated with yoghurt at the rate of 2% and incubated at 40°C for 3
hours until a firm coagulum will be formed. Coagulum will be then crushed and transferred to a
muslin cloth and hung for expulsion of whey for 3 hours. The semi solid chakka obtained after
drainage of whey was used as the base for shrikhand. The level of sugar powder and cardamom
powder will be adjust at 30% and 0.01%. The ripened avocados will be purchase from super
market. They will be washed, sliced, pitted and extracted pulp. The sugar powder, cardamom
powder and 5%, 10% and 15% avocado pulp will be added to chakka andblended uniformly to
prepare avocado shrikhand samples.
3.5.1 Manufacturing processof Avocado Shrikhand

Standardized Milk

Pasteurization(850C for 5minutes)

Cooling to 420C

Addition starter culture (2%incubation)

Incubation (400C for 3hours) to form firm coagulam

curd

Removal of whey (Concentration) /3 to 4 hours

Chakka

Addition of sugar powder (30%),addition of cardamom

powder (0.01%), Avocado pulp (5%, 10% and 15%) on the
basis of chakka

11
 Blending or Mixing

Filling into cups

Clothing with lid

Cooling to 50C

Storage at 50C

Diagram 2 Manufacturing process of Avocado shrikhand

3.5.2Formualation for the development of avocado shrikhand
T0- Chakka+ 30% sugar + 0.01% cardamom + 0% Avocado pulp
T1 – Chakka+ 30% sugar + 0.01% cardamom + 5% Avocado pulp.
T2 – Chakka+ 30% sugar + 0.01% cardamom + 10% Avocado pulp
T3- Chakka+ 30% sugar + 0.01% cardamom + 15% Avocado pulp
Table 3.1 Formulation for the development of Avocado Shrikand
N0 Treatment Chakka Sugar (30%) Cardamom (0.01%) Avocado
1 T0 400gm 120mg 0.4gm 0gm
2 T1 400gm 120mg 0.4gm 20gm
3 T2 400gm 120mg 0.4gm 40gm
4 T3 400gm 120mg 0.4gm 60gm

3.6 collection of data

3.6.1 PHYSICAL PARAMETERS

3.6.1.1 Sensory evaluation
Sensory evaluation of Shrikhand samples will be carry out by a trained panel of ten judges and
untrained panel of ten judges of the institute by using 9- point hedonic scale described by Lim
(2011). Colour and appearance, flavor, body and textureand overall acceptability sensory
parameters will have included for study.The data obtained during different phases of this study will
be analyzse using Randomized Block Design. The experiment will be and responses will have been
analyzes by SPSS. (Appendix 3.2)

12
 3.6.1.2 Sensory analysis of avocado shrikhand
Sensory evaluation of Shrikhand samples will be carry out by a trained panel of ten judges and
untrained panel of ten judges of the institute by using 9- point hedonic scale described by Lim
(2011). Colour and appearance, flavor, body and textureand overall acceptability sensory
parameters will be included for study.The data obtained during different phases of this study will be
analyzes using Randomized Block Design. The experiment will be designed and responses were
analyzed using software Design Expert Version 8.0.10

3.6.2 STATISTICAL ANALYSIS

The data will be obtain during different phases of this study will analyze using control Randomized
Design. The experiment will designed and responses will have been analyzes using software Design
Expert Version 8.0.10

Sensory Analysis of of avocado shrikhandScore card

Name of the Judge: _________________________________Date:_________________

Note: Give scores for each sample by using Hedonic scale

Attributes Control Sample 1 Sample 2 Sample 3 Sample 4

Color and Appearance

Body and Texture

13
Flavor

Packaging

Hedonic Scale

1 Dislike Extremely

2 Dislike Very much

3 Dislike Moderately

4 Dislike slightly

5 Neither like nor dislike

6 Like slightly

7 Like Moderately

8 Like Very much

9 Like Extremely

14
 CHAPTER FOUR
WORK PLAN AND BUDGET

4.1, TENTATIVE WORK PLAN

Table 5 Research project Implementation

No Activities Implementation(month) Responsible

person

Dece Janu Febru Marc April ma June July Principal

mber ary ary h y Investigator

1 Title Selection 

2 Literature Review 

3 Project Designing 

4 Data Collection 

5 Data coding and 

Editing

6 Advisor 
Checking

7 Fulfilling advisor 
comment

8 Presentation 

15
4.2 BUDGET PLAN
Table 6. Materials and Ingredient Cost
NO Description Unit Quantity Cost Total cost

1 curd(milk) Litter 6 100 birr 600

2 Sugar Kg 1.5 160 birr 240

3 Avocado Kg 2 80 birr 160

4 caradomum Kg 0.5 100 100

5 Flavor Ml 150 150 150

6 Colorant(orange) Ml 150 150 150

4 Plastic Cup NO 4 60 birr 240

5 Tea spoon NO 4 40 birr 160

6 Water Liter 5 25 birr 125

7 Yoghurt culture NO 500 birr 500

8 Stabilizer NO 400birr 400

Total 2,825

16
Table7 Stationary cost

NO Item Quantity cost Total cost

1 Note book 3 56 168

2 Paper 0.5 packet 200 200

3 Pen 3 25 75

4 Marker 3 40 120

Total 563

Total cost; 3388

17
CHAPTER FIVE
6. REFERENCES
Aneja RP., 2002. Dairy India Year book A-25. Priyadarshni Vihar, Delhi. 10:16
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