The Indian Journal of Nutrition and Dietetics

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Sensory and Physico-Chemical Attributes of Probiotic Dahi Incorporated with Foxtail Millet [Setaria italica) Flour


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1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University's Regional Campus, Bengaluru-560 024, India
     

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An attempt was made to develop probiotic dahi incorporating raw and roasted foxtail millet (Setaria italica) flour at different levels and the effect of incorporation on the sensory and physicochemical attributes were studied. Probiotic dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum (1:1) cultures at 1% level with 1% dahi culture was prepared by incorporation of raw and roasted foxtail millet flours at 0% (control), 1, 2 and 3% levels in standardized cow milk separately. Sensory evaluation of the probiotic dahi prepared with 1% raw and roasted foxtail millet flour incorporation showed maximum sensory scores of 21. 01 and 22.25 respectively, as against control 20.66. Incorporation of raw and roasted millet flour at 1%, in probiotic dahi caused improved firmness and syneresis, increased titratable acidity (% lactic acid) compared to the control sample. Incorporation of millet flours increased the total solid content but did not significantly affect the fat and protein content of the probiotic dahi. Percentage FFA contents of the treatments were statistically significant compared to control.

Keywords

Probiotic Dahi, Foxtail Millet, Syneresis, Sensory Evaluation.
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  • Sensory and Physico-Chemical Attributes of Probiotic Dahi Incorporated with Foxtail Millet [Setaria italica) Flour

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Authors

A. Syama
Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University's Regional Campus, Bengaluru-560 024, India
Jayashri P. Hiremath
Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University's Regional Campus, Bengaluru-560 024, India
C. Kempanna
Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University's Regional Campus, Bengaluru-560 024, India

Abstract


An attempt was made to develop probiotic dahi incorporating raw and roasted foxtail millet (Setaria italica) flour at different levels and the effect of incorporation on the sensory and physicochemical attributes were studied. Probiotic dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum (1:1) cultures at 1% level with 1% dahi culture was prepared by incorporation of raw and roasted foxtail millet flours at 0% (control), 1, 2 and 3% levels in standardized cow milk separately. Sensory evaluation of the probiotic dahi prepared with 1% raw and roasted foxtail millet flour incorporation showed maximum sensory scores of 21. 01 and 22.25 respectively, as against control 20.66. Incorporation of raw and roasted millet flour at 1%, in probiotic dahi caused improved firmness and syneresis, increased titratable acidity (% lactic acid) compared to the control sample. Incorporation of millet flours increased the total solid content but did not significantly affect the fat and protein content of the probiotic dahi. Percentage FFA contents of the treatments were statistically significant compared to control.

Keywords


Probiotic Dahi, Foxtail Millet, Syneresis, Sensory Evaluation.

References