Open AccessFeasibility of using sodium alginate for improving structural quality of sweet dahi
Author(s) -
MN Islam,
Sumaiya Arefin,
Md. Asaduzzaman Sarker,
S Akhter,
Raihan Habib
Publication year - 2016
Publication title -
animal science journal of pakistan
Language(s) - English
Resource type - Journals
eISSN - 2408-8307
pISSN - 0003-3588
DOI - 10.3329/bjas.v45i2.29813
Subject(s) - sodium alginate , organoleptic , food science , sodium , chemistry , taste , significant difference , control sample , completely randomized design , mathematics , zoology , biology , statistics , organic chemistry
Dahi is a popular fermented milk product with higher nutritional value and significant therapeutic properties. The objective of the present study was to use sodium alginate as stabilizer to monitor the feasibility of using for improving structural quality of sweet dahi. Dahi were prepared using 0.4%, 0.6%, 0.8% and 1% sodium alginate. One control sample was made with no stabilizer to judge the other treated samples. All the samples were analyzed for organoleptic and chemical qualities .Significant difference was found in case of smell & taste score (p 0.05) difference. Total solids, ash and protein content of dahi samples were increased after addition of sodium alginate. From the above analysis 0.6% sodium alginate was found to be better and it can be concluded that sodium alginate can be used as stabilizer to improve the structural quality of dahi.Bang. J. Anim. Sci. 2016. 45 (2): 66-72