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20201
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Subject: Dairy Technology × Author: GANGARAJU, B.V. × End date: 2022 × Start date: 2020 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    DEVELOPMENT OF AVOCADO PULP-CARROT JUICE BLENDED PROBIOTIC DAHI
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020-11-01) GANGARAJU, B.V.; M. VENKATESH
    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. 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) and packed in Polyethylene (PE), Polystyrene (PE), Polypropylene (PP) and Polyethylene teraphthalate (PET) cups. Finally developed avocado pulp-carrot juice blended probiotic dahi contained 10 per cent level of combination of avocado pulp and carrot juice with probiotic culture (1 per cent). Developed product packed in PET had secured highest sensory scores and had shelf life of three days at room temperature (30±1˚C) and 9 days at refrigeration temperature (5±1˚C) without affecting sensory attributes. Dahi being staple food in most of the regions of India it helps in improvement of nutritional status of malnourished people. Thus, developed product helps to meet nutritional requirement of malnutrition people around the world.