Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
Effect of whey protein concentrate and fruit juice on sensory quality of enriched misti dahi
Submitted08-11-2016|
Accepted24-02-2017|
First Online 20-03-2017|
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.
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