Quality evaluation of goat milk shrikhand prepared with addition of date pulp stored at refrigerated temperature

Purpose This study aims to design and develop fibre-enriched goat milk shrikhand with the addition of date pulp as sugar replacer with improved shelf life. Design/methodology/approach In this trial, control shrikhand was made with 30% sugar without date pulp, while treatments were as follows: T1 (5% date pulp + 25% sugar); T2 (10% date pulp + 20% sugar); T3 (15% date pulp + 15% sugar). Developed shrikhand was stored at 4 ± 1°C for 12 days. Various physico-chemical, antioxidant, lipid oxidation, microbial and sensory attributes were analysed. Findings Fibre and ash content increased (p = 0.05) appreciably among date pulp-added shrikhand than control. The pH, antioxidant indices value and sensory attributes decreased (p = 0.05) significantly while, titratable acidity, lipid oxidation parameters and microbial counts (p = 0.05) increased significantly during refrigerated storage. The results concluded that the treatment T3 maintained better quality throughout the storage period. Practical implications These findings suggested that the incorporation of date pulp to goat milk shrikhand act as phyto-preservatives for extension of its shelf-life, and it can also be used to replace sugar as sweetener. Date paste exhibit promising potential as ingredients for preparation of functional dairy products manifested with qualities as low sugar and fibre enriched as well as preservative. Originality/value Study showed that shrikhand prepared with inclusion of 15% date pulp and 15% sugar exhibited excellent results, maintain pH and titratable acidity, amplifying antioxidant activity, reducing lipid oxidation, preventing microbial proliferation and better maintained organoleptic attributes during storage. These outcomes accentuate potential of addition of 15 % date pulp as an effective sugar replacer and as phyto-preservative.