Quality assessment of misty dahi prepared from filled milk
By: Magna Thomas.
Contributor(s): Mukundan M (Guide).
Material type:
BookPublisher: Mannuthy Department of Dairy Science, College of Veterinary and Animal Sciences 2003DDC classification: 637 Online resources: Click here to access online Dissertation note: MVSc Abstract: A trial was conducted to assess the suitability of incorporating coconut fat
as coconut cream in misty dahi at various levels and the properties of the product
were studied. The physico-chemical properties such as titrable acidity, pH , total
solids, setting time, protein, curd tension etc. and organoleptic properties of the
treatments were studied.
No significant difference was noticed in pH, total solids and fat between
the control and treatment misty dahi. The values for titrable acidity, setting time,
protein and curd tension registered a significant difference (P<O.O 1) between
control and treatments and showed an increasing trend with increasing level of fat
replacement.
Organoleptic quality of the product revealed significant (P<O.O 1) increase
in body and texture and product acidity between control and treatments. The total
scores of the sensory evaluation of product showed a significant (P<0.05)
difference between control and 50 per cent fat replacement whereas the 100 per
cent fat replaced samples were comparable with control. The results of the
experiment revealed that coconut fat can be replaced upto 100 per cent level in
the misty dahi preparation with an advantage of increased protein and curd
tension. The 100 per cent replacement level was comparable to control than 50
per cent replacement level as far as the total organoleptic scores are concerned.
The product was nutritious and economically cheaper also.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 637 MAG/QU (Browse shelf) | Available | 172199 |
Browsing KAU Central Library, Thrissur Shelves , Shelving location: Theses Close shelf browser
MVSc
A trial was conducted to assess the suitability of incorporating coconut fat
as coconut cream in misty dahi at various levels and the properties of the product
were studied. The physico-chemical properties such as titrable acidity, pH , total
solids, setting time, protein, curd tension etc. and organoleptic properties of the
treatments were studied.
No significant difference was noticed in pH, total solids and fat between
the control and treatment misty dahi. The values for titrable acidity, setting time,
protein and curd tension registered a significant difference (P
replacement.
Organoleptic quality of the product revealed significant (P
scores of the sensory evaluation of product showed a significant (P<0.05)
difference between control and 50 per cent fat replacement whereas the 100 per
cent fat replaced samples were comparable with control. The results of the
experiment revealed that coconut fat can be replaced upto 100 per cent level in
the misty dahi preparation with an advantage of increased protein and curd
tension. The 100 per cent replacement level was comparable to control than 50
per cent replacement level as far as the total organoleptic scores are concerned.
The product was nutritious and economically cheaper also.
There are no comments for this item.