Standardization of Technology for Preparation of Functional Frozen Misti Dahi

Abstract

The present study aims to standardize the technology for the preparation of functional frozen Misti Dahi, which was prepared by milk using skim milk powder in various ratios, viz. 11% SNF (Mix1), 12% SNF (Mix2) and 13% SNF (Mix 3). In each batch, three levels of sugar was added i.e. Mix 1 (10%), Mix 2 (15%) and Mix 3 (18%). After adding of sugar, the each batch was inoculated with starter culture (combination of Lactobacillus helveticus and Streptococcus thermophilus in 1:1 ratio) Mix 1 (1%), Mix 2 (2%) and Mix 3 (3%). Then caramel colour was added @ 0.1% (Mix 1), 0.2% (Mix 2) and 0.3% (Mix3). These batches were allowed to incubate at 300C, 350C and 370C temperature. After that storage studied were carried at 0day, 2day, 4 day, 6 day, 8 day and 10 days storage. These samples are stored at -40C at refrigeration temperature. The functional frozen Misti Dahi samples of different treatments were analyzed for sensory characteristics (flavor, colour, taste, texture, and overall acceptability) and microbial analysis (Lactic Acid Bacteria, yeast and mould & coliform count). The evaluation process replicated four times. Statistically factorial CRD are applied for analysis of the data. The best sensory quality of functional frozen Misti Dahi was obtained from 13% SNF with 18% sugar and 0.3% colour by the use of 3% inoculums with combination of Lactobacillus helveticus and Streptococcus thermophilus culture at 370C incubation temperature till 6th day of storage period, while Mix 2 was also at par in respect of sensory qualities of functional frozen Misti Dahi. There was no growth of yeast and mould and coliform during storage periods.