Vol. 12, Special Issue 11 (2023)

Author(s):
AA Mhetar, SH Terde, MA Waikar, SS Ramod, NN Prasade and VS Dandekar

Abstract:
Indians have a profound affection for the fermented delicacy known as "Misti Dahi." Renowned for its delightful taste and robust nutritional profile, this treat has been subject to innovative variations, incorporating milk, sugar, and sapota pulp as foundational elements. The integration of fresh sapota pulp serves not only to enhance the nutritional value but also to elevate the overall flavour. In the recent exploration, misti dahi formulations were crafted with sapota pulp concentrations of 15%, 17%, and 20%, denoted as P₁, P₂, and P₃, respectively. Among these, the 20% sapota pulp addition emerged as the optimal level. The objective was to figure out the production costs of sapota misti dahi and conduct shelf-life tests with microbial evaluation at ambient and refrigerated temperatures. The most acceptable level of dahi was then analysed.