[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent

Ms, Shana and Sridhar, R. and Roopa, B. S. and Varadaraj, M. C. and Vijayendra, S. V. N. (2015) Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent. Journal of Food Science and Technology, 52 (11). pp. 7486-7492. ISSN 0022-1155

[img] PDF
Journal of Food Science and Technology November 2015, Volume 52, Issue 11, pp 7486-7492.pdf - Published Version
Restricted to Registered users only

Download (1MB)

Abstract

In this very first study, preparation of coconut milk supplemented dahi (curd) was reported. Coconut milk and cow milk in a ratio of 30:70 resulted in a good quality dahi. Two sets of cultures (Lactococcus lactis MTCC 3041+ Leuconostoc sp. MTCC 10508 and Lc. lactis MTCC 3041+ Lactobacillus plantarum MTCC 5422) were found to be suitable for fermentation of coconut milk and cow milk blend after 14 and 16 h of incubation at 30 and 37 °C, respectively, with a viable count of lactic acid bacteria was around 150× 107 cfu/ml. The coconut milk blend dahi samples had a pH, titratable acidity and fat content of 4.5, 1.2 % lactic acid and 8.1 %, respectively. Addition of 10 % skim milk powder increased the water holding capacity of dahi. Addition of 6 % sucrose reduced the bitter like after-taste generated during the fermentation by Lb. plantarum. The coconut milk based dahi fermented using Lc. lactis and Lb. plantarum was found to be viscous than the dahi developed using Lc. lactis and Leuconostoc sp. 10508. The coconut milk based dahi was well accepted in sensory analysis. Coconut flavour profiling of coconut milk dahi detected by electronic nose matched well with the sensory analysis.

Item Type: Article
Uncontrolled Keywords: Coconut milk . Cow milk . Dahi . E-nose . Lactobacillus plantarum . Probiotics . Sensory analysis
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 22 Legumes-Pulses > 06 Coconut
Divisions: Fermentation Technology and Bioengineering
Food Safety Analytical Quality Control Lab
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Feb 2016 10:43
Last Modified: 18 Feb 2016 10:43
URI: http://ir.cftri.com/id/eprint/12121

Actions (login required)

View Item View Item