International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 869-873

Studies on Sensory Properties of Dahi Blended with Biofortified Bajra Flour
R. V. More1, B. M. Thombre2, S. G. Narwade3 and V. Y. Sawant2
1Department of Animal Husbandry and Dairy Science,
2College of Agriculture, VNMKV, Parbhani, India
3COA, Ambajogai, India
*Corresponding author

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.

Keywords: Dahi, Flour, Sensory, Buffalo milk

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How to cite this article:

More, R. V., B. M. Thombre, S. G. Narwade and Sawant, V. Y. 2020. Studies on Sensory Properties of Dahi Blended with Biofortified Bajra Flour.Int.J.Curr.Microbiol.App.Sci. 9(11): 869-873. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.