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

DOI: 10.18805/ajdfr.v36i01.7455    | Article Id: DR-1183 | Page : 21-25
Citation :- Effect of whey protein concentrate and fruit juice on sensoryquality of enriched misti dahi .Asian Journal of Dairy and Food Research.2017.(36):21-25

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

Address :

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

Submitted Date : 8-11-2016
Accepted Date : 24-02-2017


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.


Fruit juices Misti dahi Sensory evaluation Whey protein concentrates.


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