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Physicochemical, microbiological and antioxidant property of traditionally prepared Misti Dahi sold in West Bengal

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Title Physicochemical, microbiological and antioxidant property of traditionally prepared Misti Dahi sold in West Bengal
 
Creator Chatterjee, Rimli
Ray, Pinaki Ranjan
Sen, Chandrakanta
Mandal, Surajit
 
Subject Antioxidant
ABTS
DPPH
Misti Dahi
Traditional
Quality
 
Description 637-645
75 Misti Dahi samples from different districts of West Bengal were collected randomly and analysed for
physicochemical, microbiological quality and antioxidant activity. Significant variations in the composition of the Dahi
samples were observed. The average fat, protein, lactose, ash, total solids, pH and titratable acidity content of Dahi samples
were found to be 3.94±0.55%, 3.7±0.032%, 4.39±0.035%, 0.66±0.012%, 12.82±0.087%, 3.48±0.045 and 1.16±0.008%
lactic acid, respectively. Hydroxy methyl furfural (HMF) value, peroxide value (PV) and tyrosine value (TV) of the market
Dahi samples were found to be 1.03±0.04604 μmole/L, 0.344±0.009 meq /kg of fat and 0.276±0.008 mg of tyrosine/mL
respectively and varied significantly. Baudouin test which is an indicator of adulteration of Dahi with Vanaspati showed
positive results for 48% of the samples. Average coliform and yeast &mould count were found to be 4.37±0.21 log cfu/g
and 3.54±0.11 log cfu/g, respectively. Antioxidant activity was measured by ABTS and DPPH method. All Misti Dahi
samples showed good antioxidant activity and varied significantly (p
 
Date 2022-07-28T11:05:44Z
2022-07-28T11:05:44Z
2022-07
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/60186
 
Language en
 
Relation Int Cl.22: A23 C 23/00, A23 G 1/44, A23L 33/135, A23L 33/14, A61P 9/06
 
Publisher NIScPR-CSIR, India
 
Source IJTK Vol.21(3) [July 2022]