Vol. 12, Special Issue 8 (2023)

Author(s):
Kumari M, Deshmukh RR, Somveer and Vinchurkar RV

Abstract:
The incubation temperature and total solid of milk are key components contributing towards the acceptability of dahi. The optimization of these parameters may help in increasing product’s sensory score. After dahi preparation, the development of internal acidity during its storage leads to fall in pH values, which may further impact the shelf-life of product. So, the current study foci on optimizing the important parameters for dahi preparation and development of simulation models for accurately predicting the alterations in chemical attributes of dahi during storage. The optimised incubation temperature of 36.6 °C and milk TS concentration of 10.11% as obtained from response surface methodology (RSM) using Expert Design version 13. The sensory attributes of dahi samples was also done with the help of 9-points hedonic scale during the storage period. The highest overall acceptable score of 9.0±0.6 was obtained after 3 days storage of dahi at 4 °C. Around 6.9% decrease in pH value and 31.43% increase in titratable acidity (% LA) was observed for 7 days storage study. On the basis of obtained results, simulation models were designed to predict the fall in pH and rise in tiratable acidity of dahi. The developed models were successful in predicting the results with very high degree of correlation (>0.96).