Year: 2016 | Month: June | Volume 6 | Issue 1
Development and Characterization of Greek Probiotic Dahi Fortified with Pomegranate Pulp
Abstract:
Dahi is an indigenous Indian fermented milk product and is a good source of B vitamins, proteins, and calcium. Diff erent types of Dahi such as sweet and fl avored Dahis are found in the markets but value added products like that of its counterpart yoghurt such as fruit yoghurt are not available. Hence, Probiotic Greek (strained) Dahi fortifi ed with pomegranate pulp has been developed and compared with traditional Dahi. Its physico-chemical, microbiological characteristics, shelf-life and sensory acceptance of all these products was made. Initially four dahi formulations were prepared: traditional Dahi, probiotic Dahi, Greek Dahi and probiotic Greek Dahi and analysed. Probiotic Greek Dahi had signifi cantly decreased pH, moisture and reducing sugar and increased acidity, TSS, fat, protein and antioxidant compared to all the three dahis.
The probiotic greek dahi was selected and was fortifi ed with varied amount of pomegranate pulp. Probiotic Greek Dahi with 20% the pomegranate pulp had signifi cantly decreased pH, but titratable acidity, fat, total solid, reducing sugar, carbohydrate and ash percentage were signifi cantly increased compared to the control probiotic Greek Dahi. All the Dahi samples up to 24 days of storage showed acceptable pH and acidity values. Microbiologically, Dahi samples were stable with satisfactory quality for consumption. Probiotic Greek Dahi with 20% pomegranate pulp showed the highest quality acceptance by consumers. Greek Probiotic Dahi fortifi ed with pomegranate pulp is a nutritions food with high acceptance by consumers.
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