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


Affiliations

  • Dairy Science College, Department of Dairy Chemistry, 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.

Subject Discipline

Food Science and Technology

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References

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