Author(s):

Sanjay Kumar Pandit, Dr. DC Rai and Himanshu Kumar Rai

Abstract: In modern time people wants to take every nutritive value in one product, which have high demand in every country. So, by analyzing all prospects, new process of Dahi preparation was developed which will increase the nutritive value as well as impart better sensory characteristics. During the development of the product, different level of Litchi juice was added, and most appropriate level was analyzed through sensory analysis of the product. Litchi juice was added at the rate of 10%, 15%, 20% on the basis of milk and sugar was kept at the rate of 5% of milk weight. During the course of analysis, it was found that, product containing Litchi juice in concentration of 15% was most suitable on sensory basis and was selected for further analysis. Ultimately, we can say that, functional value of Dahi can be increased by the addition of Litchi juice up to a significant extent.

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