Physicochemical Constituents Research Articles

Production monitoring and quality characterization of black garlic using Vis-NIR hyperspectral imaging integrated with chemometrics strategies

As a new deep-processing garlic product with notable health benefits, the accurate discrimination of processing stages and prediction of key physicochemical constituents in black garlic are vital for maintaining product quality. This study proposed a novel method utilizing hyperspectral imaging technology to both rapidly monitor the processing stages and quantitatively predict changes in the key physicochemical constituents during black garlic processing. Multiple methods of noise reduction and feature screening were used to process the acquired hyperspectral information. To differentiate processing stages, pattern recognition methods including linear discriminant analysis (LDA), K-nearest neighbor (KNN), support vector machine classification (SVC) analysis were utilized, achieving a discriminant accuracy of up to 98.46 %. Furthermore, partial least squares regression (PLSR) and support vector machine regression (SVR) analysis were performed to achieve quantitative prediction of the key physicochemical constituents including moisture and 5-HMF. PLSR models outperformed SVR models, with correlation coefficient of prediction of 0.9762 and 0.9744 for moisture and 5-HMF content, respectively. The current study can not only offer an effective approach for quality detection and assessment during black garlic processing, but also have a positive significance for the advancement of black garlic related industries.

Rapid non-destructive monitoring and quality assessment of the fumigation process of Shanxi aged vinegar based on Vis-NIR hyperspectral imaging combined with multiple chemometric algorithms

The quality of the grains during the fumigation process can significantly affect the flavour and nutritional value of Shanxi aged vinegar (SAV). Hyperspectral imaging (HSI) was used to monitor the extent of fumigated grains, and it was combined with chemometrics to quantitatively predict three key physicochemical constituents: moisture content (MC), total acid (TA) and amino acid nitrogen (AAN). The noise reduction effects of five spectral preprocessing methods were compared, followed by the screening of optimal wavelengths using competitive adaptive reweighted sampling. Support vector machine classification was employed to establish a model for discriminating fumigated grains, and the best recognition accuracy reached 100%. Furthermore, the results of partial least squares regression slightly outperformed support vector machine regression, with correlation coefficient for prediction (Rp) of 0.9697, 0.9716, and 0.9098 for MC, TA, and AAN, respectively. The study demonstrates that HSI can be employed for rapid non-destructive monitoring and quality assessment of the fumigation process in SAV.

Operation and Performance of The Lab and Pilotscale Greywater Treatment Systems: Biochar and Gravel Use in South Africa

Water security in South Africa depends on natural and artificial water sources such as rivers, lakes, rainwater harvesting, boreholes, dams, desalination, the importation of water from nearby countries, and wastewater treatment plants. The primary input to these water resources is rainfall which is estimated to be around 492 mm per year and is half of the world average (985 mm per year) due to climate change impacts. This study encourages the treatment and reuse of greywater as an additional water source for non-potable purposes such as toilet flushing and irrigation. The performance of the Laboratory (Lab)-scale Gravel Filter Towers (GFTs) was evaluated concurrently with the Pilot-scale system for remediation of the microbiological and physicochemical constituents in greywater which was sampled from separate single-households for both systems. The highest removal efficiency of faecal coliforms by the GTFs was 92.89 ± 93.39 % while the Pilot-scale exhibited a removal efficiency of 21.51 ± 12.47 %. The systems showed partial removal of microbiological, chemical, nutrient, and physical constituents, indicating that further analysis and improvements are required before decentralization. The GFTs could be improved by the addition of a biochar filter while the pilot-scale systems require fresh treatment materials monthly to avoid clogging and leaching of biofilms to the final collection tank. Further analysis could involve the profiling of the microbial communities using metagenomic techniques which may provide insight into the biochemical functioning (bioremediation, quorum sensing, and pathogenicity) of the system.

Performance of grape (Vitis vinifera L.) varieties under agro- climatic conditions of Ayodhya, U.P. India

Five grape varieties viz. Perlette, Beauty Seedless, Delight, Thompson Seedless and Banqui-Abyad were evaluated at Horticulture Experiment Farm, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya (U.P.) for their yield, ripening and quality characteristics. Performances of Perlette, Beauty Seedless and Delight varieties were found better in terms of early ripening, bunch and berry quality, productivity as well as physico-chemical constituents. As such these varieties emerged potentially rich for commercial cultivation under Ayodhya conditions in view of their over excellence.

Investigation of Antimicrobial Activity and Characterization of Isolated Allyl Isothiocyanate

Allyl isothiocyanate (AITC) is a natural compound known for its potential antimicrobial properties. In this study, we present a comprehensive investigation into the isolation, characterization, and antimicrobial activity of AITC which is obtained from mustard seeds. The isolation of AITC was achieved through an efficient extraction process, employing extraction assembly. Subsequently, AITC was subjected to a series of physicochemical tests to elucidate the presence of physicochemical constituents. Furthermore, we employed UV-visible spectroscopy and infrared (IR) spectroscopy to obtain valuable insights into the structural features of AITC. To gain a deeper understanding of the phyto-constituents present in AITC, gas chromatography-mass spectroscopy (GC-MS) was used for phytochemical profiling. The antimicrobial activity of AITC was assessed against two pathogenic microorganisms, Staphylococcus and Escherichia coli. The outcomes of our study reveal the possible potential of AITC as an antimicrobial agent, demonstrating its inhibitory effects on the growth of both microbial strains and zone diameter of inhibitions are 12, 10, and 4 mm for Staphylococcus and 14, 12 and 6 mm for E. coli and hence the AITC extracts were found to have antibacterial activity. This research provides treasured comprehensive insights into the isolation, characterization, and antimicrobial belonging properties of AITC which is derived from mustard seeds. The findings suggest that AITC has promising applications in the field of antimicrobial research, opening avenues for further investigation into its potential therapeutic uses.

Physicochemical Constituent, Phytochemical Analysis and Antimicrobial Activity in Ethanolic Extract of Cyanotis Axillaris

Cyanotis axillaris belong to family Commellianaceae. The present investigation deal with the physicochemical constituent, phytochemical analysis and antimicrobial activity in ethanolic extract of whole plant of Cynotis axillaris. The plant part decoction used in Ayurveda to cure many diseases [2]. The evaluation of physicochemical constituents was carried out by ash value, extractive value and phytochemical constituent in plant. The antibacterial activity was tested by cup plate agar diffusion method. The antibacterial activity carried out against E. coli, Staphylococcus Aureus, Bacilis subtilis and Proteus species

Physicochemical and Fat-Soluble Vitamins Constituents of Fresh and Reused Vegetable Oil from Abakaliki Metropolis, Ebonyi State

This research work was designed to evaluate the physicochemical and fat-soluble vitamins constituents of fresh and reused vegetable oils from fast food vendors in Abakaliki Metropolis. The physicochemical constituents such as peroxide value, saponification value, iodine value, acid value, free fatty acid value and fat-soluble vitamins like retinol, tocopherol and phytonadione were determined by standard laboratory procedures. The results of physicochemical constituents of reused vegetable oil showed increased acid value, free fatty acid, peroxide value and saponification value in reused vegetable oil with a drastic decrease in iodine value. The results of fat-soluble vitamins composition of reused vegetable oil showed decreased levels of retinol, tocopherol and phytonadione when compared to fresh vegetable oil from fast food vendors in Abakaliki. The results of the study revealed the poor quality of reused vegetable oil by fast food vendors in Abakaliki Metropolis and such practice should be discouraged for healthy nutrition and diet

Investigation on the Quality of Commercially Available GABA Tea in Taiwan

This study collected 220 commercially available samples of γ-Aminobutyric acid (GABA) tea produced in Taiwan from 2016 to 2021. The 220 tea samples were categorized into five types of GABA tea, including 108 GABA Oolong tea, 71 GABA Black tea, 21 GABA Paochong tea, 12 GABA Green tea, and 8 GABA Puerh tea samples. The most common type of GABA tea in Taiwan is GABA Oolong tea, followed by GABA Black tea. The physico-chemical constituents and consumer acceptance of the GABA tea samples were analyzed. The GABA content varied among the different types of GABA tea: GABA Oolong tea ranged from 128–286 mg/100 g, GABA Black tea ranged from 182–360 mg/100 g, GABA Paochong tea ranged from 98–203 mg/100 g, GABA Green tea ranged from 56–174 mg/100 g, and GABA Puerh tea ranged from 142–191 mg/100 g. In terms of the commercial standard of GABA tea, 22 out of the 220 GABA tea samples failed to meet the commercial standard, with a failure rate of 10%. During the fermentation process of GABA tea, the contents of GABA increased significantly, but the total polyphenol and total catechin contents remained stable. In terms of consumer acceptance, GABA Black tea is the most accepted by consumers, followed by GABA Puerh tea, GABA Paochong, and GABA Oolong tea. The sour flavor in GABA tea is similar to the original sour sensory properties found in black tea. It is assumed that this is the main reason GABA Black tea has the highest acceptance.

Characterizing and Predicting the Quality of Milled Rice Grains Using Machine Learning Models

Physical classification is the procedure adopted by the rice unloading, delivery, storage, and processing units for the commercial characterization of the quality of the grains. This step occurs mostly by the conventional method, which demands more time and specialized labor, and the results are subjective since the evaluation is visual. In order to make the operation faster, more accurate, and less dependent, non-destructive technologies and computational intelligence can be applied to characterize grain quality. Therefore, this study aimed to characterize and predict the quality of whole, processed rice grains, as well as classify any defects present. This was achieved by sampling from the upper and lower points of four silo dryers with capacities of up to 40,000 sacks. The grain samples had moisture contents of 16%, 17%, 18%, and 19% and were subjected to drying-aeration until reaching 12% moisture content (w.b.). Near-infrared spectroscopy technology and Machine Learning algorithm models (Artificial Neural Networks, decision tree algorithms Quinlan’s algorithm, Random Tree, REPTree, and Random Forest) were employed for this purpose. By analyzing Pearson’s correlation statistics, a strong negative correlation (R2 = 0.98) was found between moisture content and the yield of whole grains. Conversely, a strong positive correlation (R2 = 0.97) was observed between moisture content and classified physical defects across the various characterized physicochemical constituents. These findings indicate the effectiveness of near-infrared spectroscopy technology. The Random Tree model (RandT) successfully predicted the grain quality outcomes and is therefore recommended as the model of choice, obtained Pearson’s correlation coefficient (r = 0.96), mean absolute error (MAE = 0.017), and coefficient of determination (R2 = 0.92). The results obtained here reveal that the combination of near-infrared spectroscopy technology and Machine Learning algorithm models is an excellent non-destructive alternative to manual physical classification for characterizing the physicochemical quality of whole and defective rice grains.

Thick layer drying and storage of rice grain cultivars in silo-dryer-aerator: Quality evaluation at low drying temperature

Drying rice in a single layer in a silo-dryer-aerator allows uniform drying. The objective of this study was to evaluate the physical, physicochemical, and morphological quality of rice grain cultivars (IRGA 424, BRS Pampeira, and Guri INTA) in the lower (initial time) and upper (final time) layers in a silo-dryer-aerator, employing single-layer loading at low temperatures, using the methods of near-infrared spectroscopy, X-ray diffraction analysis, scanning electron microscopy, and multivariate statistical analysis. Drying rice in silo-dryer-aerator attenuated the moisture diffusivity in the grains, minimizing its effects on the physical, physicochemical, and morphological properties of the grains. However, the physicochemical constituents and morphology of starch were preserved by the low drying temperatures, mainly in the lower layers throughout the 2-month drying. The rice grains of the Guri INTA and BRS Pampeira cultivars were the most resistant to drying and showed greater uniformity on the final quality.

Honey, its Quality and Composition and their Responsible Factors

Honey is a sweet viscous food substance made by honey bees. It contains more than 180 nutritional substances, due to which it is known for boosting immunity. Honey is comprised of easily digestible honey sugars and energy providing nutrients. It is used as an ingredient in hundreds of manufactured foods for its sweetness, colour, flavor, caramelization and viscosity. It’s various physicochemical constituents, moisture content (<25%), reducing sugars (>65%), acidity (<0.2%), electrical conductivity (<0.8 mS/cm for blossom honey), sucrose content (5%), hydroxy methyl furfuraldehyde (HMF) (<40 mg kg-1) etc. contribute to its nutritional quality, granulation, flavor, texture, fermentation and storage quality. Other properties viz. diastase content, proline content, phenols, pollen density etc. are important indicator of quality and origin of honey. Honey is the reservoir of different minerals, with potassium being most abundant element. Owing to its chemical composition, honey has been reported to have significant impact on human nutrition and health. Its quality is evaluated based on standard quality parameters standardized by different authorities. The quality and composition of honey highly depends on the type of flowers utilized by the bees, climatic conditions and various other factors like floral sources, seasons, beekeeper activities, harvesting of honey, processing, storage, agrochemicals, adulteration and geographical origin. The demand of honey is also increasing in upward trend; thus, the analysis of these quality parameters helps us to ensure that the honey we are consuming fulfills the required parameters.

Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times

Colored highland barley (CHB) contains various bioactive constituents and thus has excellent potential for roasting into functional beverages. This study aimed to investigate the differences in brewing characteristics, physicochemical components, and antioxidant activities of the infusions of CHB roasted at 6.0 min, 9.0 min, and 12.0 min. The roasted CHB (RCHB) components were primarily leaching after three steeping times, with the highest persistence of the roasted black cultivar during brewing. Roasting treatment of CHB endowed characteristic aromas and taste to their infusions, and the roasted white cultivar infusions showed relatively higher sensory quality scores. The infusions brewed with CHB roasted at 6.0 min generally revealed higher releases of β-glucan and lower antioxidant activities, whereas 9.0 min and 12.0 min roasting of CHB were beneficial for leaching total sugar, protein, polyphenols, flavonoids, and free amino acids in their infusions, among which polysaccharides and polyphenols might contribute to their elevated antioxidant activities. Furthermore, the antioxidant activities of the infusions brewed with white and black cultivars were susceptible to roasting, resulting in apparent increases and decreases in their abilities, respectively. These results suggested that the RCHB infusions were potential candidates for cereal beverages and functional foods.

Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar

juice from guava and grapes and a process for development of anthocyanin rich guava nectar. The pulp of guava variety Allahabad Safeda and juice of coloured grape variety, Pusa Navrang was extracted and used in different proportions for optimization of blends of extracted pulp/ juice from both the fruits for preparation of anthocyanin rich guava nectar without deterioration of guava flavor. Among the different pasteurization methods in respect of irradiation, microwave with 600 W microwave power level, followed by pasteurization at 700C as thermal treatment, found to be the best methods for maximum recovery of the extracted pulp/ juice and nutritional quality over other methods. After pasteurization, the recovery of pulp 62.3%, TSS 14.42o B and ascorbic acid 193.0 mg/100ml was recorded in guava and whereas the juice recovery 68.7 %, TSS (20.53o B), ascorbic acid (6.76 mg/100ml) and anthocyanin content (38.38 mg/100ml) was recorded in coloured grapes, when the fruits were treated with 600 W microwave power level. However, in case of thermal pasteurization at 70oC the recovery of pulp 55.8%, TSS 12.4o B and ascorbic acid 149.33 mg/100ml was recorded in guava and juice recovery 63.0%, TSS (16.47O B), ascorbic acid (6.26mg/100ml) and anthocyanin content (33.48 mg/100ml) was recorded in coloured grapes. With regards to optimization of different blend proportions, for development of anthocyanin guava nectar, a blend of 50:50 of guava pulp and coloured grapes juice was found to be best proportion in preserving the colour, flavour, taste and overall quality of developed anthocyanin guava nectar with having guava dominant flavour.

Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar

An investigation carried out to standardize the pasteurization method for the extraction of maximum pulp/juice from guava and grapes and a process for development of anthocyanin rich guava nectar. The pulp of guava variety Allahabad Safeda and juice of coloured grape variety, Pusa Navrang was extracted and used in different proportions for optimization of blends of extracted pulp/ juice from both the fruits for preparation of anthocyanin rich guava nectar without deterioration of guava flavor. Among the different pasteurization methods in respect of irradiation, microwave with 600 W microwave power level, followed by pasteurization at 700C as thermal treatment, found to be the best methods for maximum recovery of the extracted pulp/ juice and nutritional quality over other methods. After pasteurization, the recovery of pulp 62.3%, TSS 14.42oB and ascorbic acid 193.0 mg/100ml was recorded in guava and whereas the juice recovery 68.7 %, TSS (20.53oB), ascorbic acid (6.76 mg/100ml) and anthocyanin content (38.38 mg/100ml) was recorded in coloured grapes, when the fruits were treated with 600 W microwave power level. However, in case of thermal pasteurization at 70oC the recovery of pulp 55.8%, TSS 12.4oB and ascorbic acid 149.33 mg/100ml was recorded in guava and juice recovery 63.0%, TSS (16.47OB), ascorbic acid (6.26mg/100ml) and anthocyanin content (33.48 mg/100ml) was recorded in coloured grapes. With regards to optimization of different blend proportions, for development of anthocyanin guava nectar, a blend of 50:50 of guava pulp and coloured grapes juice was found to be best proportion in preserving the colour, flavour, taste and overall quality of developed anthocyanin guava nectar with having guava dominant flavour.

Evaluation of hydrochemistry and identification of pollution hotspots of little Akaki river using integrated water quality index and GIS

Despite unwavering effort of the government, urban river pollution in Ethiopia has remained a worrisome phenomenon now a days. This research is conducted with a prime aim of assessing and evaluating the water quality status and identifying and mapping of the pollution hotspots in the Little Akaki River (LAR), Ethiopia by integrating the water quality index (CCME-WQI) and Geographic Information System (GIS). Accordingly, water quality samples were collected from 22 monitoring stations. The water samples were collected and analyzed for physico-chemical and heavy metal constituents using the American Public Health Association (APHA) standard methods. Most of the physico-chemical constituents analyzed have surpassed the standard guideline value of the country and World Health Organization (WHO). In addition, most of the middle (S3-S10) segments of the river is heavily polluted than the downstream segment (S11-S14) and upstream segments. Similarly, the heavy metals concentrations in the LAR have decreasing trend with Mn>Zn>Pb>Cu>Cd. On the other hand, the overall CCME-WQI modeling output ranged from 18.9 – 36.2. Accordingly, the finding of the study reveals that most water quality parameters were beyond ambient surface water quality standards and the CCME-WQI categorizes all the monitoring stations under poor water quality state. Besides, the spatial distribution of pollution in LAR shows intense deterioration at the middle segment of the river and needs a proper strategic management plan in the catchment and immediate protection and restoration of the natural ecology of the LAR. It is recommended to integrate river water pollution management and maintain ecologically to achieve healthy urban development.

PHYSICOCHEMICAL PROPERTIES OF WILDLIFE GEOPHAGIC SOIL: A PRELIMINARYASSESSMENT FOR POSSIBLE UTILIZATION IN PHARMACEUTICAL INDUSTRIES

The act of consuming soil (geophagy) has been reported both in man and wildlife. Most previous studies have concentrated more on various type of geophagic soilswith less attention on termite mounds (TMs), thus limiting our understanding the cause(s) of geophagy. This study investigated the physico-chemical constituents of wildlife geophagic TMsincomparison with non-geophagic forest soil (FS). Composite soil samples were collected each from four different TMs and a FS. Samples were analyzed for pH, texture, electrical conductivity (EC), water retention capacity (WRC), moisture content (MC) and colour.Soils were analyzed in triplicates following standard methods. Datagenerated were analyzed statisticallywith SPSS version 17.Theresult indicated acidic pH for both TMs(strongly to slightly acidic) and FS (slightly acidic). Clay content, EC, WRC and MC were significantly higher in TMs than FS.The colour of TMs ranged from reddish brown(4R 4/5) to dark brown (2.5R 5/7 or 5R 6/8) as against that of FS which was black (2R 2/4). Wildlife may be consuming TMs in preference to FS for; detoxification (high clay content), ant-diarrhea (high WRC and MC), Fe-supplement (brown colour of TMs) and dissolved salt content (high EC). Detailed studies intomineralogical and microbiological compositions of TMs may be needed to further justify the rolesof geophagy in wildlife.

Phytochemical and nutrient analysis of glycine max [milk & okara] bi-products, formulation and it's acceptability

In this study, glycine max (milk and okara) is selected for the preparation of bi Products. Alterative medication and natural remedies have been used from ancient time for the treatment and wellbeing of human. Some of the natural medicinal plants are so common that we use them in daily life without knowing their medicinal importance. Glycine max is the best example of it. The plant is commonly known as soybean which is eatable. Green bean hull chewed to a pulp are applied to a pulp are applied to smallpox, ulcer and excoriations in children from urine, dried sprouts believed to be beneficial for hair growth and curative for ascites and rheumatism. Glycine max reported to possess various pharmacological activities, anti-microbial activity, antidiabetic activity, anti-hyperlipidemic activity, anti-arthritic activity, cardio protective activity, antioxidant activity. The aim of this research was to study the physiochemical constituents, nutrient analysis, keeping and microbial analysis and organoleptic properties of the glycine max milk and okara based bi products. In the present study physicochemical analysis of Glycine max revealed the presence of several physicochemical constituents such as Acidity, Total soluble solid, Ash, Moisture. Nutrients such as Fat and Protein were analyzed.

Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits

Spondias mombin is a seasonal exotic tropical fruit with medicinal and economic benefits, yet suffering huge post-harvest losses. Value addition is anticipated to improve utilization, boost economic potential and forestall the colossal post-harvest losses. The study examines the physicochemical and antioxidant properties of the fruit at different ripening stages and the characteristics of jams produced from the fruit. The in-vitro antioxidant properties of the fruit were determined viz the total phenolics content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), Fe-chelating, the ascorbic acid as well as carotenoids contents. The fruit pulp with peel exhibited decreased level of FRAP, DPPH, TFC, Fe-chelating and vitamin C as ripening progressed while the brix and flavonoid contents increased with ripening. The fruits have soluble and insoluble fiber contents of over 20% and 60%, respectively. The sucrose content increased to more than 2-fold upon ripening while the mineral contents of the fruits were not consistent with the ripening stages. The sensory evaluation showed that the jams prepared from S. mombin fruit pulp were of good quality with good consumer acceptability. S. mombin fruits can be a source of natural antioxidant and dietary fiber. Production of acceptable jam from the fruit will greatly reduce the annual wastages while generating income.

Prediction of Strawberry Leaf Color Using RGB Mean Values Based on Soil Physicochemical Parameters Using Machine Learning Models

Intensively grown strawberries in a greenhouse require frequent and precise soil physicochemical constituents for optimal production. Strawberry leaf color analyses are the most effective way to evaluate soil status and protect against excess environmental nutrients and financial setbacks. Meanwhile, precision agriculture (PA) endorsements have been utilized to mimic solutions to these problems. This research aimed to create machine learning models such as multiple linear regression (MLR) and gradient boost regression (GBR) for simulating strawberry leaf color changes related to soil physicochemical components and plant age using RGB (red, green, and blue) mean values. The soil physicochemical properties of the largest varied colored leaves of strawberry were precisely measured by a multifunctional soil sensor from the rooting zones. Simultaneously, 400 strawberry leaflets were detached in each vegetative and reproductive stage, and individual leaves were captured using a digital imaging system. The RGB mean values of colored images were extracted using the image segmentation algorithms of image processing technique. Consequently, MLR and GBR models were developed to predict leaf RGB mean values based on soil physicochemical measurements and plant age. The GBR model vigorously fitted with RGB mean values throughout the growth stage, with R2 and RMSE values of (R = 0.77, 7.16, G = 0.72, 7.37, and B = 0.70, 5.68), respectively. Furthermore, the MLR model performed moderately with R2 and RMSE values of (R = 0.67, 8.59, G = 0.57, 9.12, and B = 0.56, 6.81) when consecutively predicting RGB mean values in strawberry leaves. Eventually, the GBR model performed more effectively than the MLR model with high-performance metrics. In addition, the leaf color model uses visualization technology to measure growth progress, and it performs well in predicting dynamic changes in strawberry leaf color.

Development and Quality Assessment of Probiotic Shrikhand Incorporated with Kiwi (Actinidia Deliciosa) Fruit Pulp

Milk preservation by fermentation is an old age technique. Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. It is nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating filled milk, fruit pulp or probiotics. They are highly nutritious product because of increased vitamin content as selective cultures are being used in preparation of curd. The basic aim of the study was “Development of Probiotic Shrikhand incorporated with kiwi pulp.” Shrikhand was prepared using as per the standard method using 2% activated culture of L.helvetics and S.thermophilus and different levels of kiwi pulp 10%(T1), 20%(T2), 30%(T3), while Control sample T0 was prepared without addition of kiwi pulp and stored for 30 days at 4ºc. Proximate composition of raw materials, Sensory attributes, Physico-chemical constituents and Microbiological analysis was analysed from prepared product and data collected from that were tabulated. Storage study of probiotic shrikhand (absence of coliforms) had good storage stability during 30 days of storage at refrigeration temperature (4ºc). T1 (10%) supplementation of kiwi pulp to shrikhand was much preferred. Probiotic shrikhand could thus serve as good carrier of probiotic bacteria to improve our gut health. It also help in individuals having lactose intolerant. Hence, Shrikhand can provide therapeutic benefits to the consumer with longer shelf life.