Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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
     

   Subscribe/Renew Journal


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.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AOAC (1990). Official methods of analysis, 15th Edn. Association of official analytical chemists, Arlington, VA, USA.

  • AOAC (2002). Official Methods of Analysis. 17th Ed. Association of Official Agricultural Chemists. Washington D.C., U.S.A.

  • Aso, Y. and Akazan, H. (1992). Prophylactic effect of a Lactobacillus casei preparation on the recurrence of superficial bladder cancer. Urol. Int., 49 : 125–129.

  • Aso, Y., Akazan, H., Kotake, T., Tsukamoto, T., Imai, K., Naito, S. (1995). Preventive effect of a Lactobacillus casei preparation on the recurrence of superficial bladder cancer in a double-blind trial. Eur. Urol., 27: 104–109.

  • APHA (American Public Health Association), 1998. Standard Methods for Examination of Dairy Products. 20th edition, Washington. D.C., USA.

  • Aportelapalacios, A., AosaMorales, M.E. and VélezRuiz, J.F. (2005). Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium. J. Texture Study, 36(3): 333-349.

  • Ashrad, M.M., Siddique, M. and Muhammad, G. (2009). In vitro screening of locally isolated Lactobacillus species for probiotic properties. Pakistan Vet. J., 29 (4):186–190.

  • Beal, C., Skokanova, J. and Latrille Martin, N. (1999). Combined effects of culture conditions and storage time on acidification and viscosity of tirred yogurt. J Dairy Sci., 82(4):673-681.

  • Behrad, S., Yusof, M.Y., Goh, K.L. and Baba, A.S. (2012). “Manipulation of Probiotics Fermentation of Yogurt by Cinnamon and Licorice: Effects on Yogurt Formation and Inhibition of Helicobacter Pylori Growth in vitro”. Internat. J. Biol. & Life Sci., 8(3): 135-139

  • BIS (1980). Handbook of Food Analysis, XI: Dairy products, SP: 18. Bureau of Indian Standards New Delhi (INDIA).

  • Boynton, R.D. and Novakovic, A.M. (2014). “Industry Evaluations of the Status and Prospects for the Burgeoning New YorkGreek-Style Yogurt Industry.” Program on dairy markets and Policy Research Paper Series, Research paper number RP13-01.

  • Brink, M., Todorov, S.D., Martin, J.H., Senekal, M. and Dicks, L.M.T. (2006). The effect of prebiotics on production of antimicrobial compounds, resistance to growth at low pH and in the presence of bile, and adhesion of probiotic cells to intestinal mucus. J. Appl. Microbiol., 100(4): 813-820

  • Bruna, J.M., Hierro, E.M., de la Hoz, L., Mottram, D.S., Fernández, M. and Ordonez, J.A. (2003). Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. Internat. J. Food Microbiol., 85 (1-2): 111-125.

  • Buttriss, J. (1997). Nutritional properties of fermented milk products. Internat. J. Dairy Technol., 50 (1): 21-27

  • Charalampopoulos, D., Pandiella, S.S. and Webb, C. (2002). Evaluation of the effect of malt, wheat, and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. Internat. J. Food Microbiol., 82:133–141.

  • Dave, R.I. and Shah, N.P. (1997). Viability of yoghurt and probiotic bacteria in yoghurt made from commercial starter cultures. Indian J. Dairy Technol., 7: 31-41.

  • Desai, S.R., Toro, V.A. and Josh, S.V. (1994). Utilization of different fruit in the manufacture of yoghurt. Indian J. Dairy Sci., 47:870-874.

  • Fuller, R. (1992). The Scientific Basis for Probiotics. First Edition, Champan and Hall, London, UNITED KINGDOM.

  • Ghosh, J. and Rajorhia, G.S. (1987). Technology for production of misti dahi: A traditional fermented milk product. Indian J. Dairy Sci., 43: 239-246.

  • Gilliland, S.E. (1985). Appl. Environ. Microbiol., 49 : 377381.

  • Gilliland, S.E. and Kim, H.S. (1984). J. Dairy Sci., 67:1-6.

  • Gomes, A.M.P. and Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutically properties relevant for use as probiotics. Trends Food Sci. & Technol., 10: 139-157.

  • Gorbach, S.L. (1990). Lactic acid bacteria and human health. Annales de Medicine Veterinaire, 22: 37-41.

  • Hekmat, S. and Reid, G. (2006). Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutritional Res. Revoluation, 26 :163–166.

  • International Dairy Federation (IDF) (1995). Detection and Enumeration of Lactobacillus acidophilus. Bulletin No. 306/1995.

  • Kleyn, D.H., Lynch, J.M., Barbano, D.M., Bloom, M.J. and Mitchell, M.W. (2001). Determination of fat in raw and processed milks by the Gerber method: Collaborative study. Internat. J. Association Official Analytical Chemists, 84 : 1499–1508.

  • Kurmann, J.A. and Rasic, J.L. (1991). The health potential of products containin bifidobacteria. In R. K. Robinson (Ed.), Therapeutic Properties of Fermented Milks. London, UK. Elsevier Appl. Food Sci., 117–158.

  • Lal, Madan (1980). Indian Dairyman, 32 (6): 483.

  • Laxminarayana, H., Nambadripad, V.K.N., Lakshmi, N.V., Nantaramiah, S.N. and Sreenivasamurthy, V. (1952). Studies on dahi II. General Survey of the quality of market dahi. Indian J. Vet. Sci., 22(1): 13-17.

  • Mann, G.V. and Spoerry, A. (1974). Studies of a surfactant and cholesteremia in the Massai. American J. Clinical Nutrition, 27(5): 464-469.

  • McBean, L.D. (1999). Emerging dietary benefits of dairy foods. Nutrition Today, 34(4): 47-53.

  • McIntosh, G.H., Royle, P.J., LeLeu, R.K., Regester, G.O., Johnson, M.A., Grinsted, R.L., Kenward, R.S., Smithers, G.W. (1998). Whey proteins as functional food ingredients. Internat. Dairy J., 8(5/6): 425-434.

  • Oliveira, M.O. and Damin, M.R. (2002). Efeitos do teor de solidos e da concentracao de sacarose na acidificacao e na viabilidade de bacterias do iogurte e das probioticas em leite fermentado. In: Congresso Brasileiro de Ciencia e Tecnologia de Alimentos, 17: 3015-3018.

  • Patel, H.M,. Pandiella, S.S., Wang, R.H. and Webb, C. (2004). Influence of malt, wheat and barley extracts on the bile tolerance of selected strains of lactobacilli. Food Microbiol., 21: 83–89.

  • Pereira, G.G., Rafael, L.M., Gajo, A.A., Ramos, T.M., Pinto, S.M., Abreu, L.R. and Resende, J.V. (2012). Influência do pH nas características físicoquímicase sensoriais de frozenyogurtde morango. Semina: Ciências Agrárias, 33(2):675-686.

  • Ramos, T.M., Gajo, A.A, Pinto, S.M., Abreu, L.R. and Pinheiro, A.C. (2009). Perfil de texture de labneh. Revista do instituto de Laticinio Candido Tostes, 64 (369) : 812.

  • Robinson, R.K. (2003). Yogurt types and manufacture. Encyclopedia Dairy Sci., 1055 – 1058.

  • Rybka, S. and Fleet, G.H. (1997). Population of Lactobacillus delbrueckii ssp bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium species in Australian yoghurts. Food Australian, 49: 471-475.

  • Shahani, K.M. and Chandan, R.C. (1979). Nutritional and healthy aspects of cultured and culture containing dairy foods. J. Dairy Sci., 62(10):1685-1694.

  • Shukla, F.C., Jain, S.C. and Sandha, K.S. (1987). Technological and physical chemical aspects of yoghurt and fruit yoghurt. Indian J. Dairy Sci., 90 : 1-7.

  • Singh, R. (2007). Characteristics and technology of traditional Indian cultural dairy products. Bulletin Int. Dairy Federation, 415: 11-20.

  • Soares, D.S., Fai, A.E.C., Oliveira, A.M., Pires, E.M.F. and Stamford, T.L.M. (2011). Aproveitamento de soro de queijo para producao de iogurte probiotico. Arquivo Brasileiro de Medicina Veterináriae Zootecnia, 63(4).

  • Tamime, A.Y. and Robinson, R.K. (1999 and 2007). Historical Background in Yogurt science and technology. Woodhead Publ.Cambridge, England, and CRC Press, Boca Raton, FL 2: 1-10.

  • Tharmajar, N. and Shah, N.P. (2003). Selective enumeration of Lactobacillus delbrueckii ssp. Bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobcateria, Lactobacillus casei, Lactobacillus rhamnosus and Propionibacteria. J. Dairy Sci., 86:22882296.

  • The Dairy Council (2013). The Nutritional Composition of Dairy Products. London., UNITED KINGDOM.

  • Vijayendra, S.V.N. and Gupta, R.C. (2013). Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk. American J. Microbiol., 63: 461– 469.

  • http://milkfacts.info/Milk Processing/Yogurt Production.htm


Abstract Views: 382

PDF Views: 0




  • Development and Characterization of Indigenous Value Added Greek Strained Dahi

Abstract Views: 382  |  PDF Views: 0

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