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 |
A technique was developed for the production of β-carotene rich dahi from milk and freshly extracted sweet potato juice by inoculating with starter culture at 2% and incubated for different periods of time to yield dahi of 4.0±1, 4.2±1 initial pH and stored at two different temperature 4oC and 30oC for 11 and 3 days. The sodium benzoate and potassium sorbate as preservatives were used and stored at 4oC and 30oC. Quality Evaluation such as microbiological quality, pH, titrable acidity, and sensory evaluation were done for checking the shelf-life of the samples. Analysing quality evaluation of sweet potato dahi with 0.05% concentration of potassium sorbate as preservative at 4oC considered acceptable with a shelf life of 37 days. The final β-carotene content of the acceptable dahi was found to be 6.4mg/100ml and it is above the recommended level suggested by USDA.
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