DEVELOPMENT OF AVOCADO PULP-CARROT JUICE BLENDED PROBIOTIC DAHI
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Date
2020-11-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
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.