Study on Chemical Properties of Probiotic Shrikhand Prepared by Utilizing Arrowroot Powder (Maranta arundinacea L.)

Present investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to study the Utilization of Arrowroot Powder (Maranta arundinacea L.) in the Preparation of Probiotic Shrikhand. In present study, shrikhand prepared from buffalo milk and Arrowroot powder was used in preparation of Probiotic shrikhand. Shrikhand made with different proportions of Arrowroot powder (5 per cent, 7.5 per cent and 10 per cent) and a fixed sugar level (70 per cent) and using Lactobacillus casei as the probiotic culture. It was found that Probiotic shrikhand made from utilization of Arrowroot Powder at 5% was best in present investigation and it may conclude that Arrowroot Powder can be successfully utilized for preparation of Probiotic shrikhand.