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Effect of calcium and vitamin D 2 fortification on quality characteristics of dahi
Author(s) -
Kaushik Ravinder,
Sachdeva Bhawana,
Arora Sumit
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12333
Subject(s) - fortification , syneresis , calcium , food science , chemistry , phosphate , fortified food , biochemistry , organic chemistry
Two levels (500 and 600 ppm) of calcium (calcium phosphate and calcium citrate) along with vitamin D 2 (600 IU /L) were fortified in milk for dahi preparation. pH , water‐holding capacity and syneresis of fortified dahi were not affected significantly ( P > 0.05). However, acetaldehyde content decreased and setting time increased upon fortification. Microbial count significantly ( P < 0.05) decreased in calcium phosphate‐fortified dahi, whereas no difference was observed in calcium citrate‐fortified dahi. Firmness and viscosity decreased in calcium phosphate‐fortified dahi, whereas it increased in calcium citrate‐fortified dahi as compared to control. All dahi samples showed good sensory acceptability.