SENSORY EVALUATION AND CHEMICAL COMPOSITION OF PROBIOTIC DAHI (YOGHURT) INCORPORATED WITH MANGO (MANGIFERA INDICA) PULP CV. ALPHONSOR.V. Karche, Dipali Tambe, P. S. Mahale and Sayali Adsul
The aim of this research was to prepare and evaluate the sensory quality and chemical composition of dahi incorporated with mango (Mangifera indica) pulp cv. alphonso. The probiotic dahi was prepared by using Lactobacillus acidophilus culture @ 2% with different levels mango pulp- control i.e. 0% (T0), 5% (T1), 10% (T2), 15% (T3) and 20% (T4). The fresh samples of dahi were analysed for sensory evaluation and chemical composition. On the basis of sensory evaluation, it is concluded that good quality acceptable dahi can be prepared by using 2% Lb. acidophilus and 10% mango pulp (T2) containing 4.70% fat, 3.17% protein, 15.40% total solids and 0.85% lacic acid.
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