OPTIMIZATION AND STORAGE STUDY OF AEGLE MARMELOS JUICE FORTIFIED DAHI (YOGURT)Smita Singh, Shivangini Chhetri, Sanjay Kumar, Harish Chandra Joshi, Neha Garg and Divya Saxena
The purpose of this study was to observe the feasibility of incorporation of Aegle maermelos juice in the manufacture of Dahi. Five formulations were made varying the amount of buffalo milk and Aegle maermelos juice. The formulations were-T0 (100:0), T1 (95:5), T2 (90:10), T3 (85:15) and T4 (80:20) (buffalo milk: Aegle maermelos juice). Optimization was done on the basis of sensory evaluation. T2 scored highest with overallacceptability of 8.6Â±0.13. The shelf-life analysis was conducted for control and optimized sample on the basis of physic-chemical, antioxidant and sensory parameters. Optimized sample (T2) was found to be more acceptable than T0.