Process standardization for enhancing biofunctionality of dahi

Sarkar S
2019 Journal of Nutritional Health & Food Engineering  
Global inclination of consumers towards healthful foods has resulted in a renewed interest in dahi consumption owing to its functional properties. Diversity in chemical and microbiological attributes of dahi has been noted due to adoption of different manufacturing technology. Process standardization for its production is emerging to obtain a consistent product with enhanced functional properties to project it in the world of functional food market. Based upon post-acidification, volatile
more » ... y and syneresis conjugate application of eXact Dahi 2+YoFlex Express 1.0 (Half Concentration)+STI-13 in milk (15.30 % TS) and an incubation temperature of 47±1°C/5h was found optimum to obtain dahi with enhanced biofunctionality and was microbiologically safe, which retained all desirable properties upto 7days of storage at 8±1°C. Biofunctionality of dahi may be attributed to higher proteolytic activity of starter cultures, higher ash content and retention of viability of starter cultures (10 7 cfu/g) required for exhibiting health benefits. Ingestion of dahi obtained by method employed in the present investigation as functional food is suggested.
doi:10.15406/jnhfe.2019.09.00318 fatcat:bxfyp476qfggtdl2mplhuh7eh4