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 |
In the present study dahi was prepared by using buffalo milk. While preparing dahi milk solids were replaced with biofortified bajra flour. Dahi was prepared from buffalo milk by blending of bajra flour at 2,4,6 and 8 parts .The product obtained was subjected for organoleptic evaluation by panel of semi trained judges. It was observed that the colour and appearance score of dahi for treatment T1, T2, T3, T4 and T5 was 9.00, 8.38, 7.88, 7.13 and 6.63, respectively. Flavour score was 9.00, 8.75, 7.88, 7.00 and 6.00, respectively. Body and texture was 6.25, 6.75, 7.25 and 7.88, respectively. The overall acceptability scores for dahi 9.00, 8.75, 7.88, 7.00 and 6.00, respectively for T1, T2, T3, T4 and T5. It was clear that as the level of flour increased in the blend the overall acceptability decreased.
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