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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 1 (2019)

Studies on physico-chemical properties of dahi prepared with buffalo milk blended raw/ pasteurized wheat grass extract

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, T4, 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.

Pages: 2691-2694  |  423 Views  64 Downloads

How to cite this article:
Shingare JD, Padghan PV and BM Thombre. Studies on physico-chemical properties of dahi prepared with buffalo milk blended raw/ pasteurized wheat grass extract. J Pharmacogn Phytochem 2019;8(1):2691-2694.