Sensory and microbiological evaluation of dahi added with strawberry polyphenols extract and Lactobacillus rhamnosus GG

Abstract

In the present investigation strawberry polphenols fortified dahi was prepared with the addition of strawberry polyphenols extract @ 500 ppm. Milk was fermented with the probiotic culture Lactobacillus rhamnosus GG and mesophillic mixed dahi culture in 1:1. The prepared dahi was compared for sensory and microbiological parameters to control dahi during storage period of 3 weeks at refrigeration temperature 4 oC. Sensory scores of control and polyohenols fortified dahi were observed to be significantly (p107). Lactococci counts in both control and polyphenol fortified dahi were stable upto 7 days and thereafter one log reduction in counts was observed.