DOI: 10.5958/0976-0563.2014.00597.1    | Article Id: DR-858 | Page : 175-178
Citation :- SENSORY EVALUATION OF COMMERCIAL DAHI.Asian Journal Of Dairy and Food Research.2014.(33):175-178
B.D. Meshram
Address : College of Dairy Technology, Warud, Pusad-445 215, India


Eight trained panelists rated the intensity of sensory descriptors from 11 commercial dahi and 101 consumer panelists who consumed dahi at least once a month evaluated the same dahi for acceptance. Consumer responses were correlated with attribute ratings, and consumer responses and trained panel ratings were correlated with analytical measurements. There was a wide range in consumer hedonic ratings for all sensory factors with significant differences found for appearance and sweetness liking. Consumers found the vast majority of samples too sour and not sweet enough. Hedonic ratings for sweetness, sourness, appearance, and texture liking were positively correlated with overall liking. Samples rated highest in overall liking had sourness ratings closest to just right on the “just right” scale. Consumers responses for hedonic and just right factors differed by sex of respondent. Titratable acidity and pH were correlated with many trained panel descriptors important to consumer acceptability. Better control of pH by dahi processors would result in more favorable sourness levels, which should increase consumer acceptability.


Consumer panel Dahi Descriptive panel Sensory evaluation.


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