635 research outputs found
EFFECT OF CALCIUM ADDITION ON THE DEFLUORIDATION CAPACITY OF BONE CHAR
No full textDosage of small amounts of calcium chloride to fluoride water prior to contact with bone char which has already been saturated with fluoride is shown to provide an additional fluoride removal capacity. The additionally obtained removal capacity increases with slower filtration velocities and increasing calcium dosage. A filtration velocity of 0.07 m/h, corresponding to a contact time of about 2 hours, and a dosage of 100 mgCa/L, are shown to provide an additional removal capacity of about 3 mgF/g, i.e. almost a doubling of the genuine removal capacity of the bone char. The process is shown to be capable of reducing the fluoride concentration form 10 to about 0.5 mgF/L. The additionally saturated column is shown to be regenerated by simple adjustment of the pH of the water to 11 and allowing to flow for a few bed volumes. The useful regeneration capacity, where the fluoride concentration is reduced from 10 to less than 1.5 mg/L is determined to be about 1.0 mg/g
Preparation of Dahi from Skim Milk Incorporating Apple Juice
No full textAn experiment was conducted to measure the feasibility of incorporation the apple juice in the
manufacture of dahi. Five different types of dahi were manufactured incorporating 0, 5, 10, 15 and 20
per cent apple juice with skim milk. The prepared dahi samples were subjected to physical, chemical
and microbiological analysis to evaluate their quality. It was observed that the addition of apple juice
with milk improves the physical qualities. Dahi manufactured incorporating 10% apple juice gave
superior results for body and consistency. Dahi having 15% of apple juice was better for smell & taste
and also for color & texture. Dahi containing 10% apple juice get the highest total score. Addition of
apple juice increased the total solids, carbohydrate, ash and acidity content but decreased the protein,
fat and pH content. The level of decrease was higher in dahi having 20% apple juice. Dahi containing
5% apple juice showed little better performance with respect to chemical qualities other than control.
Total bacterial count was higher in the dahi manufactured incorporating apple juice than control
group A. From the studies it was suggested that dahi could be successfully manufactured
incorporating different proportions of apple juice and addition of 10% juice showed best performance
Effects of different approaches on the quality of dahi
No full textThe present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume
reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were
prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970
ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). Quality of dahi was also monitored by using physical,
chemical and microbiological tests. From the results of physical study (smell and taste, body and consistency, and
colour and texture), it was found that the differences of total score among A, B, C, D and E dahi samples were
statistically significant. The mean values of acidity, fat, protein, ash, total Solids, water and pH contents for A, B, C, D
and E types of dahi were significantly different (p<0.01). No significant differences were observed for coliform count
but significant difference was observed in total viable count. It is suggested that 2% commercial starch powder dahi
could be used successfully to prepare dahi nearly similar to the quality of plain dahi
Thermal effect on keeping quality of Yoghurt (Dahi)
No full textThe experiment was conducted to evaluate the shelf-life of normal and heat treated yoghurt (dahi) at room (28.3 °C) and refrigerated temperature (5 to 6 °C). Normal dahi at room temperature was good upto 2.3±0.58 days but at refrigerated temperature it was good upto 7.3±0.58 days. Heat treated dahi at room temperature was good upto 3.3±0.58 days and at refrigerated condition it was in good condition upto 38.3±7.64 days. Physical tests showed that smell and taste; body and consistency; colour and texture deteriorated depending on storage time. Deterioration was rapid at room temperature in case of normal dahi samples. Chemical analysis showed that fat, protein, total solids and ash content did not undergo any change but significant difference was found in case of pH (P<0.01) and acidity percentage (P<0.05). In case of microbial count/g (log value) differences were found except yeast count (P<0.01) and significant differences were found in total viable (P<0.05) and mold count (P<0.01) except yeast just before spoilage (JBS) with increasing of storage time. It was found that normal dahi spoiled rapidly and heat treatment was an effective way to increase the shelf life of dahi
Effects of different approaches on the quality of dahi
No full textThe present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970 ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). Quality of dahi was also monitored by using physical, chemical and microbiological tests. From the results of physical study (smell and taste, body and consistency, and colour and texture), it was found that the differences of total score among A, B, C, D and E dahi samples were statistically significant. The mean values of acidity, fat, protein, ash, total Solids, water and pH contents for A, B, C, D and E types of dahi were significantly different (p<0.01). No significant differences were observed for coliform count but significant difference was observed in total viable count. It is suggested that 2% commercial starch powder dahi could be used successfully to prepare dahi nearly similar to the quality of plain dahi. Keywords: Consistency; Dahi; Commercial starch powder; Potato mash DOI: 10.3329/jbau.v8i2.7931 J. Bangladesh Agril. Univ. 8(2): 233-238, 2010 </jats:p
Evaluation of the quality of Dahi available in Sylhet Metropolitan City
No full textThe study was undertaken to evaluate the quality of Dahi available in Sylhet Metropolitan City. Dahi samples from
five different Sweetmeat Shops namely Fulkoli, Banaful, Mohanlal, Modhuban and Shad were collected and
analyzed. Significant difference in chemical (protein, fat, total solids, ash, acidity and pH) and microbiological status
was found among different Dahi samples. Of the five Dahi Brands examined, Fulkoli Brand Dhai had the highest
protein content (4.58 ± 0.24) and Shad Brand Dahi had the lowest protein content (4.01 ± 0.17). Fat content was
highest in Fulkoli Brand (4.02 ± 0.13) and lowest in Shad Brand (2.10 ± 0.21). The highest total solids content was
found in Dahi of Shad Brand (38.00 ± 2.23) and lowest total solids content was found in Banaful Brand Dahi (32.02
±1.50). Highest Total Viable Count (log cfu/ml.) was recorded in the Dahi of Shad Brand (5.92±0.09) and lowest Total
Viable Count was recorded in Mohanlal Brand Dahi (5.84±0.06). Coliform bacteria , Yeast and Mould were present in
all the samples. From this experiment, it was found that Fulkoli Brand Dahi was the best in quality . Dahi of Banaful
and Mohanlal were in 2nd and 3rd position in quality
Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent
No full textIn this very first study, preparation of coconut milk
supplemented dahi (curd) was reported. Coconut milk and
cow milk in a ratio of 30:70 resulted in a good quality dahi.
Two sets of cultures (Lactococcus lactis MTCC 3041+
Leuconostoc sp. MTCC 10508 and Lc. lactis MTCC 3041+
Lactobacillus plantarum MTCC 5422) were found to be suitable
for fermentation of coconut milk and cow milk blend
after 14 and 16 h of incubation at 30 and 37 °C, respectively,
with a viable count of lactic acid bacteria was around 150×
107 cfu/ml. The coconut milk blend dahi samples had a pH,
titratable acidity and fat content of 4.5, 1.2 % lactic acid and
8.1 %, respectively. Addition of 10 % skim milk powder increased
the water holding capacity of dahi. Addition of 6 %
sucrose reduced the bitter like after-taste generated during the
fermentation by Lb. plantarum. The coconut milk based dahi
fermented using Lc. lactis and Lb. plantarum was found to be
viscous than the dahi developed using Lc. lactis and
Leuconostoc sp. 10508. The coconut milk based dahi was
well accepted in sensory analysis. Coconut flavour profiling
of coconut milk dahi detected by electronic nose matched well
with the sensory analysis
Study on the quality of dahi prepared from Buffalo milk with the addition of different levels of soya milk
No full textAn experiment was conducted to measure the feasibility of using soya milk for the preparation of dahi. In this experiment, four different types of dahi were prepared from buffalo milk (BM) with the addition of different levels of soya milk (SM).The dahi samples were designated as 'A' (100% BM), 'B' (80% BM + 20% SM), 'C' (60% BM + 40% SM) and 'D' (40% BM + 60% SM). Quality of dahi was also monitored by using physical, chemical and microbiological tests. From the results of the physical study (smell and taste, body and consistency, color and texture), it was found that the overall score of A, B, C and D type of dahi samples statistically differ significantly. Chemical analysis showed that the acidity percentage, moisture, total solids, fat, protein, carbohydrate and ash contents (g/kg) statistically differ significantly. From the result of the microbiological tests no significant differences were observed for total viable count/ml and yeast count/ml and significant difference was observed in case of total mold count/ml. Finally, it is concluded that 20% soya milk dahi could be used successfully, which would produce dahi nearly similar to the quality of buffalo milk
Studies on the development of instant `Dahi Bhalla' - an Indian traditional snack preparation.
No full textDahi bhalla is a traditional Indian deep fat fried savoury snack food. In this study, standardization of recipe, method of preparation, drying, packaging and storage of dahi bhalla were investigated. Dahi bhalla is conventionally made from a paste (peethi) of water soaked urd dhal (dehusked split black gram; Phaseolus mungo) in admixture with besan (dehusked split Bengal gram flour; Cicer arietinum) and spices. Alternatively, peethi can also be prepared from black gram flour by adding an equal amount of water to it. Addition of besan to peethi at 5% and sodium bicarbonate at 0.25% was optimum to yield the best quality product. To make instant dahi bhalla, the fried product was dried in a through-flow drier at 68-70°C, packed in a 150 gauge polypropylene pouch and stored at room temp. (15-25°C). The product kept for up to 12 wk. Dried dahi bhalla was soaked in hot water (60°C) for 20 min prior to use. Quality of dahi bhalla prepared from black gram flour was found to be comparable with that of dahi bhalla prepared form water-soaked dehusked, split black gram
Dahi as a Potential Source of Lactic Acid Bacteria Active against Foodborne Pathogenic and Spoilage Bacteria
No full textCulture filtrates of 14 natural isolates of lactic acid bacteria from samples of market dahi and milk exhibited antimicrobial activity against a few important foodborne pathogenic and spoilage bacteria. Among these, 11 cultures were from dahi and a higher proportion of these were identified to be the species of Lactobaciϊίus. The antimicrobial principles involved are a proteinaceous substance and hydrogen peroxide
- …
