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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(9): 2262-2269
DOI: https://doi.org/10.20546/ijcmas.2019.809.261


Studies on Quality Characteristics on Sweetened Stirred Dahi prepared by using Honey and Flaxseed Powder
Preveneson Dympep*, Anamika Das, Sanki Raimon Susngi, Deepak Kumar Gupta, Binod Kumar Bharti, Sristi Upadhyay and John David
Warner College of Dairy Technology,Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (U.P.), India
*Corresponding author
Abstract:

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.


Keywords: Nutritional, Therapeutic, Sweetened, Fortified, Honey, Flaxseed Powder, Antioxidant
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How to cite this article:

Preveneson Dympep, Anamika Das, Sanki Raimon Susngi, Deepak Kumar Gupta, Binod Kumar Bharti, Sristi Upadhyay and John David 2019. Studies on Quality Characteristics on Sweetened Stirred Dahi prepared by using Honey and Flaxseed Powder.Int.J.Curr.Microbiol.App.Sci. 8(9): 2262-2269. doi: https://doi.org/10.20546/ijcmas.2019.809.261