Preparation of Dahi from Skim Milk Incorporating Apple Juice

Abstract

An experiment was conducted to measure the feasibility of incorporation the apple juice in the manufacture of dahi. Five different types of dahi were manufactured incorporating 0, 5, 10, 15 and 20 per cent apple juice with skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of apple juice with milk improves the physical qualities. Dahi manufactured incorporating 10% apple juice gave superior results for body and consistency. Dahi having 15% of apple juice was better for smell & taste and also for color & texture. Dahi containing 10% apple juice get the highest total score. Addition of apple juice increased the total solids, carbohydrate, ash and acidity content but decreased the protein, fat and pH content. The level of decrease was higher in dahi having 20% apple juice. Dahi containing 5% apple juice showed little better performance with respect to chemical qualities other than control. Total bacterial count was higher in the dahi manufactured incorporating apple juice than control group A. From the studies it was suggested that dahi could be successfully manufactured incorporating different proportions of apple juice and addition of 10% juice showed best performance.