Effect of bulking agents on the quality of artificially sweetened misti dahi (caramel colored sweetened yoghurt) prepared from reduced fat buffalo milk

Panjagari, Narender Raju; Pal, Dharam

doi:10.1016/j.lwt.2011.03.010

Cited by 16 publications

(18 citation statements)

References 27 publications

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“…However, in the present health foods regime, the growing awareness of the relation between diets containing high fat and high sugar and non-communicable diseases among the consumers may impede the successful marketing of misti dahi in other areas. Recently, work has been carried out to partially address this concern by developing reduced fat (Raju and Pal 2009) and artificially sweetened misti dahi (Raju and Pal 2011) for the benefit of health conscious people. Fortification of misti dahi with dietary fiber can provide the product with a spectrum of health benefits to the consumer.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Panjagari

Pal

2012

J Food Sci Technol

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Misti dahi, a popular ethnic delicacy of eastern India analogous to caramel coloured set style sweetened yoghurt, besides several therapeutic virtues, contains high fat and sugar. Alike people elsewhere in the world, people in India too are now becoming health conscious and are aware of the relation between diet and health. Hence, high fat and sugar contents are causes of concern for the successful marketing of misti dahi in India. With a view to enhance the health attributes of misti dahi and improve marketability, three commercial dietary fiber preparations (inulin, soy fiber and oat fiber) were incorporated and their effect on the product's quality in terms of physicochemical, sensory and textural quality was assessed. Standard method was followed for the preparation of fiber fortified misti dahi (FFMD). Among the three dietary fibers, inulin significantly decreased viscosity and instrumental firmness and increased lightness (L*), redness (a*), yellowness (b*), syneresis and work of shear values of FFMD. Oat fiber settled at the bottom and gave a poor appearance. Soy fiber did not affect the flavor of FFMD. Although overall acceptability scores of inulin and soy fiber containing FFMD were significantly lower than control, they were still above the minimum acceptable score. Based on the results obtained in the present study, it was concluded that acceptable quality FFMD could be prepared using inulin and soy fiber at 1.5 % level of fortification.

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Section: Introductionmentioning

confidence: 99%

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Panjagari

Pal

2012

J Food Sci Technol

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“…In case of Set-style fermented milk product, optimal firmness and reduced syneresis are highly desirable characteristics for its successful marketing [26]. The body and texture score is given based on the overall perception of sample's firmness (force required to compress), adhesiveness (extent of stickiness of sample to the tongue and palate after compression), thickness (consistency of sample after initial compression between tongue and palate) and dissolvability (ease with which the sample dissolves in mouth) [27,28]. The body and texture score of all the three CSY samples were significantly different from each other.…”

Section: Body and Texturementioning

confidence: 99%

“…Bhapa dahi, which is similar to Set yoghurt in consistency is a viscoelastic solid. The force necessary to attain a given deformation, referred to as hardness, is commonly evaluated while determining the texture of set-type cultured dairy products [28]. A negative correlation has been observed between the hardness of yoghurt/dahi and syneresis.…”

Section: Texture Profile Of Concentrated Yogurt As Affected By the Prmentioning

confidence: 99%

“…Cohesiveness is the ratio of the positive force area under the first and second compressions and is indicative of how easily a food sample would deform. Adhesiveness is the negative force of the first bite representing the work necessary to pull the compressing plunger away from the sample [28].…”

Section: Texture Profile Of Concentrated Yogurt As Affected By the Prmentioning

confidence: 99%

“…Misti dahi, Stirred yoghurt, etc. ), the subtle balance between sweetness and acidity is important for the product's flavor impact [28]. Table 7: Influence of varying proportion of chakka and SCM on the sensory score of concentrated yogurt.…”

Section: Flavourmentioning

confidence: 99%

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Process Standardization for the Manufacture of Mango flavoured steamed Sweetened Concentrated Yoghurt (Bhapadahi)

Jana¹

2016

JDVAR

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A The present investigation was carried out with the objective of developing a 'value-added' mango flavoured sweetened concentrated yogurt (SCY referred to in India as Bhapa dahi) based on chakka(an intermediate dairy product obtained by partial draining of whey from yogurt) and sweetened (partly skimmed) condensed milk (SCM). Bhapa dahi was prepared adopting the process standardized by Bhattacharya et al. (iv) The SCY samples were subjected to analysis for their proximate composition, texture profile and sensory quality. The standardized process for the manufacture of mango flavoured SCY involved use of Y-170F thermophilic yoghurt culture at the rate of 0.15 g/l of milk to obtain the curd; utilizing chakka plus SCM in the proportion of 1:1 (w/w) as the base mix and steaming (cooking) the blend of base mix plus mango pulp for a period of 15 min.

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Optimization and multivariate accelerated shelf life testing (MASLT) of a low glycemic whole jamun (Syzygium cumini L.) confection with tailored quality and functional attributes

2018

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Effect of bulking agents on the quality of artificially sweetened misti dahi (caramel colored sweetened yoghurt) prepared from reduced fat buffalo milk

Cited by 16 publications

References 27 publications

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Process Standardization for the Manufacture of Mango flavoured steamed Sweetened Concentrated Yoghurt (Bhapadahi)

Optimization and multivariate accelerated shelf life testing (MASLT) of a low glycemic whole jamun (Syzygium cumini L.) confection with tailored quality and functional attributes

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