SENSORY EVALUATION OF COMMERCIAL DAHI

B.D. Meshram

Asian Journal of Dairy and Food Research, volume 33 issue 3 (september 2014) : 175-178

SENSORY EVALUATION OF COMMERCIAL DAHI

B.D. Meshram

Affiliations

¹College of Dairy Technology, Warud, Pusad-445 215, India

Submitted|
First Online |
doi 10.5958/0976-0563.2014.00597.1

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.

KEYWORDS

REFERENCES

Bodyfelt, F.W.; Tobias, J. and Trout. G.M. (1988). The sensory evaluation of dairy products.Van Nostrand Reinhold, New York, NY.
Cochran, W.G. and Cox G.M. (1957). Experimental Designs. John Wiley and Sons , New York, NY.
IS:1479-Part–I,(1961). Methods of testing for Dairy Industry. Rapid Examination of Milk. Bureau of Indian Standards, Manak Bhavan, New Delhi.
Mela, D.J.(1989). A comparison of single and concurrent evaluation of sensory and hedonic attributes. J. Food Sci. 54(4): 1098.
Patel, R.S. (1996). A short course on” Sensory evaluation and rheology of milk and milk products”. 80-84.
Salji, J.P. and Ismail A.A. (1983). Effect of initial acidity of plain yoghurt on acidity changes during refrigerated storage. J. Food Sci. 48:258.
Sinha, R.P.; Modler H.W. and Emmons D.B.(1989). Changes in acidity and starter bacteria in commercial yoghurts during storage. J. Food Sci. 55:358
Snedecor,G.W. and Cochran W.G.(1994) Statistical Methods. Oxford and IBH Publications New Delhi.

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[
bodyfelt_1988] Bodyfelt, F.W.; Tobias, J. and Trout. G.M. (1988). The sensory evaluation of dairy products.Van Nostrand Reinhold, New York, NY.

[2] Cochran, W.G. and Cox G.M. (1957). Experimental Designs. John Wiley and Sons , New York, NY.

[3] IS:1479-Part–I,(1961). Methods of testing for Dairy Industry. Rapid Examination of Milk. Bureau of Indian Standards, Manak Bhavan, New Delhi.

[4] Mela, D.J.(1989). A comparison of single and concurrent evaluation of sensory and hedonic attributes. J. Food Sci. 54(4): 1098.

[5] Patel, R.S. (1996). A short course on” Sensory evaluation and rheology of milk and milk products”. 80-84.

[6] Salji, J.P. and Ismail A.A. (1983). Effect of initial acidity of plain yoghurt on acidity changes during refrigerated storage. J. Food Sci. 48:258.

[7] Sinha, R.P.; Modler H.W. and Emmons D.B.(1989). Changes in acidity and starter bacteria in commercial yoghurts during storage. J. Food Sci. 55:358

[8] Snedecor,G.W. and Cochran W.G.(1994) Statistical Methods. Oxford and IBH Publications New Delhi.

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