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ThesisItem Open Access THERAPEUTIC PROPERTIES OF OAT (AVENA SATIVA) MILK INCORPORATED DAHI(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2017-09) AMARNATH; Mrs. JAYASHRI P. HIREMATH; Dr. PRABHA RDahi, a fermented milk product is well known for its therapeutic properties but lacks fibre. Oats (Avena sativa) has gained enormous significance due to its soluble fibre β-glucan. Hence, in the present investigation an attempt was made to use oats as oat milk and β-glucan in the formulation of dahi and exploration of the therapeutic properties of modified dahi. Prepared oat milk showed 2.0% fat, 2.4% protein, 11.39% total solids and 0.8% crude fibre. Among the various levels of oat milk-cow milk blends (0:100, 10:90, 20:80 and 30:70) and lactic cultures (1%, 1.5% and 2%), the blends of 20:80 oats milkcow milk and 1.5% lactic culture respectively, scored the maximum. Dahi optimized exclusively with oat’s β-glucan (0.3%, 0.6% and 0.9% level), showed up to 0.6% of βglucan can be added to dahi without significantly altering the dahi qualities. In-vitro antioxidant activity performed by DPPH radical-scavenging method shown by oat milk blended dahi and β-glucan were 85.48% and 91.36% respectively, which were significantly higher than the control dahi (71.68%). Both optimized experimental samples of dahi were effective in significantly lowering the glycemic index of experimental rats upon feeding for a period of 5 weeks compared to control. However, there was no antibacterial activity by the dahi samples against test organisms. Storage studies at refrigeration temperature (5±1˚C) revealed that the product retained acceptability for a period up to 6 days. During storage, there was an increase in % titratable acidity, % FFA and soluble nitrogen. The products didn’t show any growth of coliform throughout the storage period and yeast and mold up to 3 days
