INCORPORATION OF ORANGE PEEL FIBER FOR VALUE ADDITION TO ‘BHAPA DAHI’
Loading...
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
‘Bhapa dahi’ (steamed concentrated yoghurt, usually sweetened) is a Bengali
delicacy popular in West Bengal, India. Fermentation of milk has been used to
enhance its shelf life. Though a complete food, milk lacks in vitamin C, iron and
fiber. Fermented dairy products can be a viable carrier for fiber enrichment.
Consumption of dietary fiber is associated with reduced risk of certain ailments.
Orange peel is a rich source of fiber, anti-oxidants, vitamin C and functional food
components. The present investigation was carried out with the objective of
incorporating orange peel fiber in two forms (i.e. candied peel and peel powder) for
value addition to Bhapa dahi.
Description
Keywords
null