Journal of Advances in Biology & Biotechnology

The present investigation evaluated the effect of incorporating blueberry powder on the physicochemical properties of shrikhand. Shrikhand was prepared by partially replacing chakka with blueberry powder at levels of 0, 3, 6, 9, 12 and 15 per cent, corresponding to treatments T1–T6. The samples were analysed for moisture, fat, protein, total solids, ash, reducing sugar, pH and titratable acidity using standard analytical procedures. Increasing the level of blueberry powder caused significant (P < 0.05) changes in all measured parameters. Moisture content decreased from 39.62 per cent in the control to 39.32 per cent in T6, whereas total solids increased from 60.38 to 60.68 per cent. Fat and protein contents decreased from 8.68 to 8.46 per cent and from 9.76 to 9.62 per cent, respectively, indicating dilution of the dairy matrix by fruit solids. Ash content increased from 0.78 to 1.18 per cent, indicating a mineral contribution from blueberry powder. Reducing sugar content increased from 41.16 to 41.42 per cent, reflecting the addition of fruit-derived carbohydrates. The decline in pH from 4.48 to 4.17 was accompanied by an increase in titratable acidity from 0.83 to 1.11 per cent, indicating the acidifying effect of blueberry constituents. Overall, blueberry powder increased fruit-derived solids, minerals, sugars and acidity while slightly reducing moisture, fat and protein contents. Based on the measured physicochemical characteristics, an incorporation level of 9–12 per cent appeared suitable for developing value-added shrikhand with desirable compositional attributes.