Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi

摘要: Fortified low fat functional dahi prepared by supplementing skimmed buffalo milk with β-glucan (0.25, 0.50, 0.75 and 1.0%) was assessed for physico-chemical, rheological, textural, colour sensorial characteristics. Total solids in increased significantly the increase concentration, however, values of fat, protein ash varied non-significantly upon addition dahi. at 0.5% levels, produced superior quality, less whey separation good textural properties than samples containing other levels. Syneresis viscosity positively affected till level higher concentration caused destabilization product. showed greater firmness consistent control sample. The also imparted better instrumental color sensory scores attractive or natural when compared to different levels β-glucan.