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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 575-579
DOI: https://doi.org/10.20546/ijcmas.2019.807.071


Development and Quality Evaluation of Dahi Fortified with Beta Carotene Rich Sweet Potato Juice Variety Bhu-Sona
Venkatraman Bansode1*, Vijay Bahadur Singh Chauhan1, Kalidas Pati1, Namrata Giri2, T. Krishnakumar2, Kiran Bhuyar3, Pradeepika Chinta2, M. Nedunchezhiyan1 and M.S. Sajeev2
1ICAR-Central tuber Crops Research Institute, Regional Centre, Dumduma H.B., Bhuaneswar-751019 (Odisha), India
2ICAR-Central tuber Crops Research Institute, Sreekariyam, Trivandrum-695017 (Kerala), India
3Priyadarshani Institute of Engineering and Technology, RTMNU, Nagpur-440009 (M.S), India
*Corresponding author
Abstract:

The research was conducted to prepare β-carotene rich dahi with different levels of sweet potato (SP) juice (10, 20, 30, 40 and 50%). Different physical, nutritional and sensory characteristics were analysed to assay the quality of β-carotene rich dahi. Data on different parameters were recorded and analyzed. It was found that the physical, nutritional and sensory qualities of dahi improved by addition of Sweet potato juice. Addition of SP juice increases the Protein (3.60 to 6.77g), Ash (0.71 to 3.79%) and β-carotene content (4.52 mg/100g). It also revealed that 30% Sweet potato juice addition shown superior results for Flavour, Texture, Colour as well as Overall acceptability. Enriching Dahi with β-carotene rich sweet potato juice will boost as a functional food. The finding of this research may give an overall idea about manufacturing of β-carotene rich dahi and appropriate technology of β-carotene rich dahi preparation.


Keywords: β-carotene, dahi, sweet potato juice, Nutritional composition, Physical characteristics, Sensory evaluation
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How to cite this article:

Venkatraman Bansode, Vijay Bahadur Singh Chauhan, Kalidas Pati, Namrata Giri, T. Krishnakumar, Kiran Bhuyar, Pradeepika Chinta, M. Nedunchezhiyan and Sajeev, M.S. 2019. Development and Quality Evaluation of Dahi Fortified with Beta Carotene Rich Sweet Potato Juice Variety Bhu-Sona.Int.J.Curr.Microbiol.App.Sci. 8(7): 575-579. doi: https://doi.org/10.20546/ijcmas.2019.807.071