Effect of whey protein concentrate and fruit juice on sensoryquality of enriched misti dahi

Abstract

An attempt has been made in the study to develop protein enriched misti dahi by incorporating whey protein concentrate (WPC) at three levels (2, 4 and 6 per cent). Addition of WPC at 2 per cent level led to product having higher overall acceptability score of 8.08 as against 8.31 for control sample based on 9-point hedonic scale. Misti dahi prepared incorporating 2 per cent WPC was considered suitable for further trials. A blend of orange and apple juice (1:1 ratio) was tried out at three levels (5, 10 and 15 per cent); 15 per cent level was found suitable yielding product having acceptable overall sensory score.

Development of Quality Parameters for Yogurt with Strawberry Juice

“…These tests were also measured for yogurts after the addition of 5%, 10% and 15% mango juice [6]. Some other fruits like jackfruit [7] [8], banana [9], blueberry [10], carob [11], 1:1 ratio of apple and orange [12], etc. were also used in many studies for the development of yogurt.…”