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Development and quality evaluation of dahi (Traditional sweet curd) fortified with wood apple juice (Aegle marmelos)

Research Paper | February 1, 2018

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Md. Tauhidul Islam, Md. Ahsanul Kabir, Md. Rezaul Hai Rakib, Morsheda Yesmin, Md. Yousuf Ali Khan, Md. Nurul Islam, Raihan Habib

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Int. J. Biosci.12( 2), 156-161, February 2018

DOI: http://dx.doi.org/10.12692/ijb/12.2.156-161


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Dahi has been consumed by people for its nutrient value and eating it regularly may boost several aspects of health like reduce the risk of heart disease, osteoporosis as well as aid in weight management. The research was conducted to prepare fruit flavored yogurt  with different levels of wood apple juice (0%, 5%, 10% and 15%) with whole milk in four different traits bearing samples identity A, B, C and D respectively. Samples were analyzed for composition, as well as organoleptic and microbial qualities. It was found that total score was significantly (p<0.001) increased by addition of 5% (w/w) juice, but decreased when the levels of juice were increased to 10% and 15% (w/w).  Dahi fortified with 5% wood apple juice was also the best in terms of smell and taste (p<0.01), body and consistency (p<0.05) and color and appearance (p<0.01). Addition of wood apple juice also significantly increased the total solids content (p<0.01), fat content (p<0.05) and pH (p<0.05), while no changes were observed for protein and ash contents. Total bacterial count in all the samples was found to be acceptable through there was no significant difference observed. The coliform count significantly (p<0.01) increased as the levels of fruit juice increased, though it was in acceptable range. Acceptability by consumer was also studied. Therefore, it can be recommended that the fortification of whole milk with 5% wood apple juice results in a fruit flavored dahi that is highly acceptable to the consumer.


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Development and quality evaluation of dahi (Traditional sweet curd) fortified with wood apple juice (Aegle marmelos)

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