Vol. 7, Issue 6 (2019)
Optimization of different levels of coconut aqueous extract on sensory quality of dahi
Author(s): Nikhil Mahabalishetti, Akshay Kumar and Dr. Venkatesh M
Abstract: The study was undertaken to optimize process for developing dahi by enriched with coconut aqueous extract and its effects on sensory attributes, physico-chemical aspects, microbial aspects and shelf life. Dahi, the Indian curd, is a well-known fermented milk product consumed by large section of the population throughout the country. Coconut aqueous extract is lactose free, unlike cow milk, and can be used as a milk substitute by those with lactose intolerance. Coconut aqueous extract and fat is an excellent source for preparation of filled milk, infant formulae and margarine. The sensory scores awarded for overall acceptability of dahi was 8.33 for control as against 8.16, 8.33 and 8.00 for 5, 10 and 15 per cent coconut aqueous extract levels respectively. The dahi with 10 per cent coconut aqueous extract secured highest average flavor, body and consistency and sensory scores compared to other level per cent coconut aqueous extract. Addition of coconut aqueous extract level at 10 per cent was found to be optimum because it improves better texture and consistency compared to other samples. Further increase in the level of incorporation of coconut aqueous extract, the sensory scores were reduced and quality of product was unsatisfactory with showing significantly lower score of colour and appearance due to dull appearance with thick viscous body and pronounced coconut oil flavour.
Pages: 759-763 | 294 Views 58 Downloads
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How to cite this article:
Nikhil Mahabalishetti, Akshay Kumar, Dr. Venkatesh M. Optimization of different levels of coconut aqueous extract on sensory quality of dahi. Int J Chem Stud 2019;7(6):759-763.
