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- Title
DEVELOPMENT, SENSORY EVALUATION AND PROXIMATE ANALYSIS OF FERMENTED BUFFALO MILK PRODUCT PREPARED FROM DATE PALM (PHOENIX DACTYLIFERA) SYRUP.
- Authors
Tak, Lokesh; Bais, Basant; Singh, Raghvendar; Dhaka, C. S.; Singh, Sanjay
- Abstract
Date palm (Phoenix dactylifera) is one of the most suitable and popular tree grown in arid and semi-arid regions of Rajasthan which is characterized by long and hot summers, no (or almost low) rainfall, and very low relative humidity level. Dates palms also have numerous health benefits along with great taste. In view of this, an attempt was made to utilize Dates (Phoenix dactylifera) in form of Date Palm syrup @ 5% W/W and sugar @ 5% W/W basis incorporated in the milk samples fermented with Lactobacillus helveticus of buffalo milk used for production of fermented buffalo milk products at the time period of fermentation, where it show highest anti oxidant activity (both ABTS and DPPH basis) (8 hours of fermentation of buffalo milk) to develop low cost fibre rich products i.e. fermented buffalo milk product (yogurt) prepared from date palm (Phoenix dactylifera) extraction, for people suffering from micronutrient deficiency and to assess the sensory quality of developed products. A study on sensory evaluation of fermented buffalo milk product was take place at the time of production using a group of 10 panelists using 8 point hedonic scale. Thus, the proximate analysis and sensory evaluation data shows that the yoghurt made up of fermented buffalo milk had acceptable flavor, texture, colour and overall acceptability.
- Subjects
RAJASTHAN (India); FERMENTED milk; DATE palm; SYRUPS; SENSORY evaluation; LACTOBACILLUS helveticus
- Publication
Veterinary Practitioner, 2018, Vol 19, Issue 1, p108
- ISSN
0972-4036
- Publication type
Article