Asian Journal of Dairy and Food Research, volume 33 issue 3 (september 2014) : 175-178
SENSORY EVALUATION OF COMMERCIAL DAHI
B.D. Meshram
1College of Dairy Technology,
Warud, Pusad-445 215, India
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Submitted|
First Online |
Cite article:- Meshram B.D. (2025). SENSORY EVALUATION OF COMMERCIAL DAHI. Asian Journal of Dairy and Food Research. 33(3): 175-178. doi: 10.5958/0976-0563.2014.00597.1.
ABSTRACT
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.
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