期刊名称：Liminalities : a Journal of Performance Studies
电子版ISSN：1557-2935
出版年度：2016
卷号：80
页码：91 to 99-91 to 99
语种：English
出版社：Liminalities
其他摘要：In this experiment, Improvement in organoleptic quality of Goat milk dahi were carried out by mango pulp fortification. For this purpose, selection of best mango pulp level among 5% (S1), 10% (S2) and 15% (S3) (v/v) was carried out on the basis of subjective method of sensory analysis by seven semi trained judges. Due to high overall acceptability among treatments, 10% (v/v) mango pulp fortified Dahi sample (S2) was considered superior to S1 and S3. Therefore, 10% mango pulp (v/v) judged as best optimize level of mango pulp for mango fortified dahi preparation. Total solids percentage and titrable acidity of final product were higher than control, due to mango pulp addition while syneresis was low (6.66 ml) than control (13.33ml).KEY WORDS: Hedonic scale, Dahi, Starter culture.
