Table 3.
Effect of storage on sensory and physico-chemical properties of dahi
| Properties | Sample type | Day 1 | Day 4 | Day 8 |
|---|---|---|---|---|
| Sensory properties | ||||
| Color and appearance | Control | 7.99 ± 0.05aA | 7.98 ± 0.02aA | 7.98 ± 0.01aA |
| Fortified | 7.96 ± 0.04aA | 7.95 ± 0.02aA | 7.96 ± 0.02aA | |
| Body and texture | Control | 7.83 ± 0.02aA | 7.75 ± 0.058aA | 7.31 ± 0.02aB |
| Fortified | 7.38 ± 0.23aA | 7.21 ± 0.02aA | 6.98 ± 0.098aB | |
| Flavor | Control | 7.97 ± 0.01aA | 7.81 ± 0.02aA | 7.58 ± 0.14aB |
| Fortified | 7.58 ± 0.14aA | 7.43 ± 0.47bA | 6.86 ± 0.22bB | |
| Overall acceptability | Control | 8.01 ± 0.01aA | 7.94 ± 0.098aA | 7.57 ± 0.12aA |
| Fortified | 7.67 ± 0.14aA | 7.53 ± 0.28aA | 7.24 ± 0.02aA | |
| Physico-chemical and microbiological analysis | ||||
| pH | Control | 4.44 ± 0.036aA | 4.40 ± 0.047aA | 4.35 ± 0.038aA |
| Fortified | 4.41 ± 0.020aA | 4.39 ± 0.04aA | 4.31 ± 0.035aA | |
| Acidity (% lactic acid) | Control | 0.73 ± 0.023aA | 0.75 ± 0.020aA | 0.76 ± 0.004aA |
| Fortified | 0.74 ± 0.018aA | 0.76 ± 0.026aA | 0.78 ± 0.001aA | |
| WHC (%) | Control | 59.80 ± 5.60aA | 62.50 ± 6.42aA | 67.33 ± 0.82aA |
| Fortified | 73.65 ± 2.90bA | 77.92 ± 4.72bA | 81.39 ± 1.17bA | |
| Firmness (N) | Control | 1.52 ± 0.12aA | 1.53 ± 0.05aA | 1.50 ± 0.069aA |
| Fortified | 1.21 ± 0.05aA | 1.22 ± 0.052aA | 1.23 ± 0.046aA | |
| Consistency (N.sec) | Control | 11.95 ± 0.65aA | 11.97 ± 1.045aA | 11.59 ± 0.44aA |
| Fortified | 10.89 ± 0.69aA | 10.85 ± 0.90bA | 10.74 ± 0.917bA | |
| LAB (Log cfu/ml) | Control | 9.15 ± 0.05aA | 9.11 ± 0.02aA | 9.14 ± 0.20aA |
| Fortified | 8.54 ± 0.05aA | 8.51 ± 0.07aA | 8.45 ± 0.31aA | |
Data are presented as Mean ± SD. a, b Means within columns with different lowercase superscript for each attributes are significantly different (P < 0.05) from each other. A, B Means within rows with different uppercase superscript for each attributes are significantly different (P < 0.05) from each other