Author(s):

Shingare JD, Padghan PV and BM Thombre

Abstract: In this study, the attempt have been made to prepared dahi from blends of raw/pasteurized wheat grass extract and buffalo milk in different proportion and study the chemical composition, physical properties of dahi. On an average the acidity content of dahi prepared from wheat grass extract added with buffalo milk was found to be 0.71, 0.68, 0.72, 0.75, 0.67, 0.70 and 0.73 per cent, pH content of dahi 4.20, 4.30, 4.21, 4.16, 4.43, 4.34 and 4.20 per cent, fat content of dahi prepared from wheat grass extract added with buffalo milk was found to be 5.95, 5.65, 5.25, 4.95, 5.85, 5.55 and 5.00 per cent, protein content 3.50, 3.30, 3.15, 3.12, 3.45, 3.40 and 3.15 per cent, moisture content of the product i.e. wheat grass extract added dahi was found to be 86.80, 87.60, 88.40, 89.40, 86.40, 87.70 and 88.50 per cent, total solid content 13.14, 12.34, 11.54, 10.59, 13.50, 12.23and 11.49 per cent, ash content 0.74, 0.72, 0.71, 0.70, 0.71, 0.73 and 0.70 per cent, whey drainage content 4.70, 5.17, 5.40, 5.70, 5.15, 5.42 and 5.80 ml/100 ml and curd tension 27.83, 25.50, 24.65, 23.26, 25.55, 24.37 and 22.95 gm for pasteurized/raw treatments T₁, T₂, T₃, T_4, T₅, T₆ and T₇, respectively. It was also observed that as the application of wheat grass as the extract increased, there was decreased in acidity, fat, total solids, protein, ash and curd tension while pH, moisture and whey drainage content increased in herbal dahi.

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