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Raju PN, Pal D. Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi. J Food Sci Technol. 2012;51(11):3124-33doi: 10.1007/s13197-012-0849-y.
Raju, P. N., & Pal, D. (2014). Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi. Journal of food science and technology, 51(11), 3124-33. https://doi.org/10.1007/s13197-012-0849-y
Raju, P Narender, and Pal, Dharam. "Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi." Journal of food science and technology vol. 51,11 (2014): 3124-33. doi: https://doi.org/10.1007/s13197-012-0849-y
Raju PN, Pal D. Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi. J Food Sci Technol. 2014 Nov;51(11):3124-33. doi: 10.1007/s13197-012-0849-y. Epub 2012 Sep 20. PMID: 26396304; PMCID: PMC4571245.
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J Food Sci Technol. 2014 Nov;51(11):3124-33. doi: 10.1007/s13197-012-0849-y. Epub 2012 Sep 20.

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi.

Journal of food science and technology

P Narender Raju, Dharam Pal

Affiliations

  1. Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.

PMID: 26396304 PMCID: PMC4571245 DOI: 10.1007/s13197-012-0849-y

Abstract

Misti dahi, a popular ethnic delicacy of eastern India analogous to caramel coloured set style sweetened yoghurt, besides several therapeutic virtues, contains high fat and sugar. Alike people elsewhere in the world, people in India too are now becoming health conscious and are aware of the relation between diet and health. Hence, high fat and sugar contents are causes of concern for the successful marketing of misti dahi in India. With a view to enhance the health attributes of misti dahi and improve marketability, three commercial dietary fiber preparations (inulin, soy fiber and oat fiber) were incorporated and their effect on the product's quality in terms of physicochemical, sensory and textural quality was assessed. Standard method was followed for the preparation of fiber fortified misti dahi (FFMD). Among the three dietary fibers, inulin significantly decreased viscosity and instrumental firmness and increased lightness (L*), redness (a*), yellowness (b*), syneresis and work of shear values of FFMD. Oat fiber settled at the bottom and gave a poor appearance. Soy fiber did not affect the flavor of FFMD. Although overall acceptability scores of inulin and soy fiber containing FFMD were significantly lower than control, they were still above the minimum acceptable score. Based on the results obtained in the present study, it was concluded that acceptable quality FFMD could be prepared using inulin and soy fiber at 1.5 % level of fortification.

Keywords: Back extrusion; Fortification; Inulin; Misti dahi; Oat fiber; Soy fiber

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