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 study was conducted for the development of value added dahi by incorporating avocado pulp and carrot juice to increase the nutritional and sensory quality. Avocado is a highly nutritious fruit rich in proteins, fats and oils, low in sugar and is a rich source of dietary fiber. Carrot juice is an excellent source of β-carotene, ascorbic acid, tocopherol and photochemical including good sources of dietary fiber, minerals and contains appreciable number of vitamins B1, B2, B6, and B12. The research work was undertaken to develop the avocado pulp-carrot juice blended probiotic dahi to get functional attributes. Combination of Avocado pulp and carrot juice incorporated at the level 5.0, 10.0, 15.0 per cent, added with optimized probiotic culture (1 per cent). Avocado pulp-carrot juice blended probiotic dahi containing 10 per cent level of combination of avocado pulp and carrot juice with probiotic culture (1 per cent) was optimized. The sensory scores regarding the effect of incorporation of probiotics for colour and appearance, body and texture, flavour and overall acceptability are presented in this paper. Among the various levels of avocado pulp used in dahi at 8.0, 10.0 and 12.0 per cent based on the volume of product 8 per cent level secured highest sensory scores, while for carrot juice used in dahi at 10.0, 15.0 and 20.0 per cent based on the volume of product, 15 per cent level secured highest sensory scores.
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