National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Dahi is a traditional fermented dairy product prepared by lactic acid fermentation of milk. In the present study, Flaxseed and Honey has been added to Dahi in different proportions. Trials were conducted to adjudge the most acceptable levels of Honey (6% and 9%) and Flaxseed powder (3%, 6% and 9%) on the basis of sensory scores. Based on organoleptic scores the final optimized product contains 9% Honey and 6% Flaxseed Powder which was highly acceptable. The Dahi prepared without addition of Honey and Flaxseed Powder was treated as control. The optimized product contained 7% Fat, 4.19% Protein, 0.86% Ash, 20.82% Carbohydrate, 32.86% Total solid. It had 0.76% Titratable Acidity, 7.12 mg/100g ascorbic acid Antioxidant activity and 5.73 %.Crude Fibre. Addition of Flaxseed powder increased the fibre content of Dahi.
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