ISSN: 0973-7510

E-ISSN: 2581-690X

Ritika Chauhan and Jayanthi Abraham
School of Bio Science and Technology, VIT University, Vellore – 632 014, India.
J Pure Appl Microbiol. 2011;5(2):977-982
© The Author(s). 2011
Received: 14/01/2011 | Accepted: 18/02/2011| Published: 31/10/2011

Inulin (prebiotic) is used as mean of providing texture, stabilizing foam, improving mouth feel in fermented dairy products, desserts, bakery products and infant formula. Inulin is introduced to synbiotic misti dahi in different concentrations to observe inulin effect on physicochemical, sensory, microbiological and textural properties of misti dahi. Fresh raw buffalo milk was standardized to 3% fat divided into two batches, control and treatment T1, T2, T3 and T4 with 2.5%, 5%, 7.5% and 10% inulin respectively. Acidity, whey separation, viscosity, lightness, redness, yellowness, firmness, stickiness, flavor, body texture, overall acceptability were determined. Acidity, pH, firmness and stickiness increases with increase in inulin level whereas whey separation, flavor, body texture and overall acceptability and microbiological analysis decreased with increase in inulin level. Hence on the basis of above results it is concluded that synbiotic misti dahi with 2.5% inulin showed acceptable results among all treatments and quality parameters of synbiotic misti dahi decreased with increasing inulin concentration.


Inulin, Synbiotic, Misti dahi, Color, Firmness, Quality parameters

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© The Author(s) 2011. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.