Effect of storage conditions on sensory profile of soy-fortified shrikhand

The enrichment of traditional dairy-based desserts such as shrikhand with soy protein represents a viable strategy for enhancing nutritional quality. Despite this potential, limited attention has been directed towards the influence of storage on the sensory profile of such fortified products. The present study systematically evaluated the temporal variations in sensory attributes of soy-fortified shrikhand during refrigerated storage. Experimental samples were prepared with 24.5 soy milk (SS) and compared against a control (CS), both stored at 4 1 C. Sensory evaluation was conducted at intervals of 0, 7, 14, 21, and 28 days by a trained panel, focusing on colour and appearance, flavour, texture, sweetness and overall acceptability of the product. Statistical analysis was performed using SAS software to determine significant changes over time. Results indicated that scores for colour and appearance were significantly higher (P