A comparative study on dahi powder prepared from spray dried and vacuum tray dried process
Divya GN, Rashmi KG, P Sudheer Babu and SN Rajakumar
The study was aimed to extend shelf life of dahi by conversion to dahi powder by spray drying and vacuum drying process. The best process was selected based on the properties of powder like total solids, pH, acidity, survival ratio of lactic acid bacteria, yield obtained, insolubility index, colour change and sensory score for overall acceptability. There was significant difference in all properties except survival ratio of lactic acid bacteria between the spray dried and vacuum tray dried dahi powder. Spray dried powder had more total solids (96.1±0.66%) content, insolubility index (3.23±0.15 ml) and overall sensory acceptability score of 8.3. Based on findings, it was concluded that spray dried dahi powder was the best when compared to vacuum tray dried dahi powder. Hence spray dried process can be used in large scale production of dahi powder.
How to cite this article:
Divya GN, Rashmi KG, P Sudheer Babu and SN Rajakumar. A comparative study on dahi powder prepared from spray dried and vacuum tray dried process. The Pharma Innovation Journal. 2022; 11(9S): 427-430.