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Development and Characterization of Indigenous Value Added Greek Strained Dahi


Affiliations
1 Central of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), India
     

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Fermented dairy products provide healthy good bacteria in the intestinal tract and beneficial effects to the host by changing the equilibrium and metabolism of the intestinal microflora. Dahi is an indigenous Indian fermented milk product and is a good source of B vitamins, proteins, and calcium, which is easier for the body to digest than that, is present in fresh milk. Different types of dahi such as sweet dahi, sour dahi and flavored dahi are usually found in the markets but value added products like that of its counterpart yoghurt such as fruit yoghurt are not available. Hence, the objective of this study was to develop value added dahi products. In this report we have developed and characterized Greek strained dahi and probiotic Greek strained dahi and have also compared it with traditional dahi. We have assessed physicochemical, microbiological characteristics, as well as shelf life and sensory acceptance of all these products. For this study four dahi formulations were prepared: traditional dahi (type A), probiotic dahi (type B), Greek dahi (type C) and probiotic Greek dahi (type D). Probiotic dahi has significantly less pH and reducing sugar compare to the traditional dahi. Whereas probiotic dahi has significantly higher acidity, TSS, moisture, fat, protein and antioxidant activity than traditional dahi. Probiotic Greek dahi has significantly (p<0.05) decreased pH, moisture and reducing sugar compare to all three types of dahi and, significantly (p<0.05) increased in acidity, TSS, fat, protein and antioxidant as compared to all three dahis. All dahi samples were stored up to 24 days at (4°C) refrigeration temperature. Microbiologically, dahi samples were stable and with satisfactory sanitary conditions for consumption but pH decreasing and acidity increasing vice versa were present with increasing the day of storage. Probiotic Greek dahi showed the greatest shelf life and acceptance by consumers. In conclusion, Probiotic Greek Dahi is a good food alternative, because in addition to market innovation, it has high nutritional value and good acceptance by consumers.

Keywords

Greek Dahi, Probiotic, Self Lifem, Physico-Chemical.
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  • Development and Characterization of Indigenous Value Added Greek Strained Dahi

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Authors

Reeta
Central of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), India
Sudhir Kumar
Central of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), India

Abstract


Fermented dairy products provide healthy good bacteria in the intestinal tract and beneficial effects to the host by changing the equilibrium and metabolism of the intestinal microflora. Dahi is an indigenous Indian fermented milk product and is a good source of B vitamins, proteins, and calcium, which is easier for the body to digest than that, is present in fresh milk. Different types of dahi such as sweet dahi, sour dahi and flavored dahi are usually found in the markets but value added products like that of its counterpart yoghurt such as fruit yoghurt are not available. Hence, the objective of this study was to develop value added dahi products. In this report we have developed and characterized Greek strained dahi and probiotic Greek strained dahi and have also compared it with traditional dahi. We have assessed physicochemical, microbiological characteristics, as well as shelf life and sensory acceptance of all these products. For this study four dahi formulations were prepared: traditional dahi (type A), probiotic dahi (type B), Greek dahi (type C) and probiotic Greek dahi (type D). Probiotic dahi has significantly less pH and reducing sugar compare to the traditional dahi. Whereas probiotic dahi has significantly higher acidity, TSS, moisture, fat, protein and antioxidant activity than traditional dahi. Probiotic Greek dahi has significantly (p<0.05) decreased pH, moisture and reducing sugar compare to all three types of dahi and, significantly (p<0.05) increased in acidity, TSS, fat, protein and antioxidant as compared to all three dahis. All dahi samples were stored up to 24 days at (4°C) refrigeration temperature. Microbiologically, dahi samples were stable and with satisfactory sanitary conditions for consumption but pH decreasing and acidity increasing vice versa were present with increasing the day of storage. Probiotic Greek dahi showed the greatest shelf life and acceptance by consumers. In conclusion, Probiotic Greek Dahi is a good food alternative, because in addition to market innovation, it has high nutritional value and good acceptance by consumers.

Keywords


Greek Dahi, Probiotic, Self Lifem, Physico-Chemical.

References