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Author: Bania, Priyanka × Start date: 2016 ×
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    ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE FAT REDUCED FERMENTED DAIRY PRODUCT
    (College of Veterinary Science, Assam Agricultural University Khanapara, Guwahati-781022, 2017-07) Bania, Priyanka
    A study was carried out to develop a low calorie fat reduced fermented dairy product. The experiments were conducted in the laboratories of the Department of Livestock Products Technology and the All India Coordinated Research Project on Post-Harvest Engineering and Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022. Strain NCDC 263 obtained from the National Dairy Research Institute, Karnal, Haryana-132 001 was used as starter culture. Low calorie, fat reduced misti dahi was prepared by replacing sucrose at 25, 50, 75 and 100% with either natural sweetener – honey or with artificial sweetener - sucralose. Effect of sugar replacement on pH and lactic acid content, proximate composition, microbiological quality, organoleptic properties and calorific value of misti dahi was studied. Acid production capacity of the starter culture showed decreasing values along with a corresponding increase in pH values of the dahi samples in the treatment groups. Results of the study on the proximate composition of misti dahi with varied concentrations of sugar, honey or sucralose revealed a gradual decrease in protein and total solids contents while an increase in moisture content was noted. Fat content of the products showed variable results. Total viable count showed an increase in honey added misti dahi while sucralose added products showed a gradual decrease in TVC. Yeasts and mould count was found to be below the minimum countable number of 25 per plate for all the treatment groups including the control. Coliform organisms were not detected in any of the samples. Sensory evaluation of the low calorie, fat reduced misti dahi samples was done for various eating quality attributes like appearance, colour, body and texture, flavour and taste by a semi-trained panel. Results of the study showed that the misti dahi containing 25% honey was rated best for flavour, taste and overall acceptability. The samples of the control group enjoyed superior ratings for appearance and body and texture. Samples of the T8 group scored the lowest ratings for overall acceptability. Calorific value of all the treatment groups was found to be lower than that of the control group (97.33±1.33). Among the treatment groups, the least calorific value was calculated in the samples of T8 group (56.26±2.07) and among the treatment groups the samples of the T1 group had the highest calorific value (94.80±3.63). On the basis of low fat content of 2.96±0.22% and superior eating quality characteristics, treatment group T1 containing 25% honey and 75% sucrose is recommended and a suitable protocol for commercial production of misti dahi has been proposed.