Acta Scientific Nutritional Health

Research ArticleVolume 1 Issue 2

Development of Value Added Dahi with Safflower (Carthamus Tinctorius) Milk and Probiotics

Jadhav Vijay Prabhakar1* and Jayashri P Hiremath2

1Centre for Analysis and Learning in Livestock and Food (CALF), National Dairy Development Board, India
2Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary, Animal Fisheries Sciences University, India

*Corresponding Author: Jadhav Vijay Prabhakar, Centre for Analysis and Learning in Livestock and Food (CALF), National Dairy Development Board, Khetibari Road, Near Jagnath Mahadev Temple, Anand Gujrat, India.

Received: May 31, 2017; Published: June 22, 2017

Citation: Jadhav Vijay Prabhakar and Jayashri P Hiremath. “Development of Value Added Dahi with Safflower (Carthamus Tinctorius) Milk and Probiotics”. Acta Scientific Nutritional Health 1.2 (2018).

Abstract

  Safflower (Carthamus tinctorius) milk was prepared by grinding soaked safflower seeds with water at 1:5 ratio. Compositional analysis showed 89.90% moisture, 5.48% fat, 1.77% protein, 2.36% carbohydrate, 0.45% ash and 0.04% crude fibre. Safflower milk blended probiotic dahi was developed by using safflower milk-cow milk blends of 20:80, 30:70 and 40:60 ratio, lactic cultures at 1, 1.5 and 2 percent, probiotic cultures viz., Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-12 at 3, 5 and mixed cultures of these at 3 and 5 percent levels. Control probiotic dahi was prepared without incorporation of safflower milk. Among the various levels of safflower milk-cow milk blends, lactic cultures and probiotic cultures tried in probiotic dahi, the blends of 30:70 safflower milk-cow milk, 1.5% lactic culture and 5% Bifidobacterium bifidum respectively, scored maximum sensory scores. Safflower milk blended probiotic dahi showed 12.45, 3.73, 8.72, 2.24, 3.12, 0.60 and 0.82 percent of total solids fat, SNF, carbohydrate, protein, ash and titratable acidity (% LA) respectively, as against the control dahi (12.41, 3.63, 8.78, 2.12, 3.50, 0.65 and 0.80 percent).

Keywords: Lactic cultures; Lactobacillus acidophilus; Bifidobacterium bifidum; Acidity; Dahi; Optimization; Safflower Milk; Physicochemical Characteristics

Copyright: © 2018 Jadhav Vijay Prabhakar and Jayashri P Hiremath. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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