A. Syama ¹, Jayashri P. Hiremath ¹, C. Kempanna ¹

Affiliations
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University's Regional Campus, Bengaluru-560 024, IN

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.

Full Text

     

G. Swarnalatha ¹, Jayashri P. Hiremath ¹

Affiliations
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University, Bangalore-560 024, IN

Abstract

Growth in the consumption of fermented dairy products particularly yoghurt has been used due to health image they possess and diversity in their availability. Yoghurt may be made using wide varieties of fruit pulps and juices to increase its sensory and nutritional values. Tender Coconut Water (TCW) offers several distinguishing nutritional advantages over milk, being low in fat and having rich source of minerals particularly phosphorus, iron and potassium besides being having re-energizing power.

Full Text

     

Jayashri P. Hiremath ¹, V. Seenappa ², G. S. Bhat ¹

Affiliations
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore-560 024, IN
2 Mangalore Dairy, D. K. Milk Union, Mangalore-575 005, IN

Abstract

Although milk is considered as a complete food, some components of milk like lactose and whey proteins may cause adverse effects in a cross section of children population. The inability to digest milk sugar lactose, due to absense or deficiency of (β-galactosidase causes lactose intolerance while the β-lactoglobulin and a-lactalbumin cause the hypersensitivity.

Full Text