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 |
Product was prepared using optimized 1.5% WPC 70 or 2.0% Ca-caseinate for L. rhamnosus MTCC 5945 (NS4) culture. These products were evaluated for its storage stability at refrigeration temperature (72C). Sensory attributes of 1.5% WPC, 2.0% Ca-caseinate and control dahi were analyzed up to 15 days at intervals of 5 days at refrigeration temperature. Dahi supplemented with WPC 70 had improved scores for flavour, body & texture, acidity, colour & appearance and overall acceptability as compared to control and Ca-caseinate supplemented dahi. All of these products were analyzed for textural profiles during refrigerated storage (72C) for 15 days. Textural profiles showed that 1.5% WPC or 2.0% Ca-caseinate supplemented in dahi samples which prepared using NS4 culture had better texture properties as compared to control during storage at refrigerated temperature.
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