Studies on effect of addition of Bajra flour on chemical properties of Dahi

Abstract

In the present study dahi was prepared by replacing milk solids with biofortified bajra flour. Bajra flour of biofortified hybrid AHB-1200 was used which is rich in iron and zinc than local varieties/hybrids. Dahi was prepared from buffalo milk by blending with bajra flour at 2 per cent, 4 per cent, 6 per cent and 8 per cent. The requisite samples of dahi with different treatments were subjected for proximate analysis viz. Acidity, pH, fat, protein, total sugar, moisture, total solid and ash. It was observed that as the blending of bajra flour decreased there was increase in protein, carbohydrate, total solids, ash, iron and zinc whereas, decrease in moisture content of dahi.

Utilization of Nutri-cereals in Dairy Industry: A Review

“…The bajra flour from the biofortified hybrid AHB-1200, rich in iron and zinc compared to local varieties/hybrids, was utilized. Dahi was produced from buffalo milk by blending it with bajra flour at 2%, 4%, 6%, and 8%" [36]. "The beverage was crafted from cooked finger millet inoculated with Lactobacillus casei431, sugar, fresh cow milk, and cocoa powder.…”