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Effect of whey protein concentrate and fruit juice on sensory quality of enriched misti dahi

T.C. Soumya Shree*, M.M. Venkatesh, A.R. Praveen and V. Sri Teja

Dairy Technology Department, Dairy Science College, Hebbal, Bengaluru-560 024, India.

soumyashreetc@gmail.com

Page Range:
21-25
Article ID:
DR-1183
Online Published:
24-02-2017
Abstract

An attempt has been made in the study to develop protein enriched misti dahi by incorporating whey protein concentrate (WPC) at three levels (2, 4 and 6 per cent). Addition of WPC at 2 per cent level led to product having higher overall acceptability score of 8.08 as against 8.31 for control sample based on 9-point hedonic scale. Misti dahi prepared incorporating 2 per cent WPC was considered suitable for further trials. A blend of orange and apple juice (1:1 ratio) was tried out at three levels (5, 10 and 15 per cent); 15 per cent level was found suitable yielding product having acceptable overall sensory score.

Keywords
Fruit juices, Misti dahi, Sensory evaluation, Whey protein concentrates.
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