An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43
Dahi was prepared from whole milk, skim milk, reconstituted and combined milk by adding 12% sugar to each type and then these milks were boiled to reduce the volume by 30%. After adding 3% starter culture all these dahi mix were incubat ed at 40°C for 4-5 hours. Then all the dahi samples were kept in the refrigerator at 4°C for at least 2 hours. All these types of dahi were judged by a panel of expert judges to determine the physical qualities. Chemical and microbiological tests were also car ried out to determine the composition and qualities. Whole milk dahi was the best for overall acceptability followed by skim milk dahi but other two types were somewhat less acceptable. There was a significant difference (P<0.01) among the overall scores obtained. There were a significant difference (P<0.01) in percent acidity, for all the samples % DM, % fat, % protein and % ash showed a non significant difference. For all the chemical qualities, dahi from whole milk ranked the highest followed by others types. Among the microbial qualities, total viable counts were higher in all the sample, though there was a significant difference (P<0.05). Yeast and mold counts differed significantly (P<0.01), although the counts were lower. Although, dahi prepared from reconstituted and recombined milk were not as good as that from whole milk, there is a great prospect to improve the qualities.
Abstract:In Bangladesh, dahi is considered as a yummy nourishing and admired milk product. Dahi is available in the market but it exists in diversified quality in respect of locality. The producers every so often add some ingredients that may reduce or raise the excellence of dahi. This study was intended to evaluate the supremacy and to measure the feasibility of incorporation of banana extract in the manufacture of dahi. Dahi was prepared through boiling of milk, homozinization followed by incorporation of banana juice at different levels and subsequent addition of starter culture. Physical analysis was conducted through organoleptic tests and chemical analysis was done through proximate analysis. The experiment was conducted with 4 treatments (0%, 2%, 4% and 6% banana juice) having 3 replications for each treatment. The differences for body and consistency among various treatments were statistically insignificant in Khulna and Bagerhat coastal regions. Dahi with 2% banana extract was superior in respect of smell and taste in Khulna region. No significant different scores were found for colour and texture among various treatments in Bagerhat region but that of Khulna were highly significant (P<0.01). The differences for colour and texture scores among various treatments were statistically significant in Khulna region (P<0.05) while, that of Bagerhat region were insignificant. Incorporation of banana juice, therefore, improves the organoleptic qualities of dahi. Differences in acidity percentage among the treatments were insignificance in Khulna region but that of the Bagerhat region were statistically significance (p< 0.01). The differences in average fat percentage of plain, 2%, 4% and 6% banana juice made dahi was statistically highly significant (p< 0.01) in Khulna region and significant (P<0.05) in Bagerhat region. The average total solid (TS) , moisture, ash content for plain, 2%, 4% and 6% banana juice made dahi in both regions were insignificant. Incorporation of banana juice might increase organoleptic qualities. Manufacture of maximum volume of dahi from minimum volume of milk incorporating banana extract might definitely profitablize and popularize the milk product business.
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