Vol. 7, Issue 6 (2019)
Sensory and microbiological evaluation of dahi added with strawberry polyphenols extract and Lactobacillus rhamnosus GG
Author(s): Rita Mehla, Rajesh Bajaj and Dinesh Babu Nalla
Abstract: In the present investigation strawberry polphenols fortified dahi was prepared with the addition of strawberry polyphenols extract @ 500 ppm. Milk was fermented with the probiotic culture Lactobacillus rhamnosus GG and mesophillic mixed dahi culture in 1:1. The prepared dahi was compared for sensory and microbiological parameters to control dahi during storage period of 3 weeks at refrigeration temperature 4 ºC. Sensory scores of control and polyohenols fortified dahi were observed to be significantly (p<0.05) different except scores of consistency and product quality. Counts of Lactobacillus rhamnosus GG were also present at an acceptable level (>107). Lactococci counts in both control and polyphenol fortified dahi were stable upto 7 days and thereafter one log reduction in counts was observed.
Pages: 401-403 | 369 Views 49 Downloads
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How to cite this article:
Rita Mehla, Rajesh Bajaj, Dinesh Babu Nalla. Sensory and microbiological evaluation of dahi added with strawberry polyphenols extract and Lactobacillus rhamnosus GG. Int J Chem Stud 2019;7(6):401-403.
