Studies on effect of addition of Bajra flour on chemical properties of Dahi

Abstract

In the present study dahi was prepared by replacing milk solids with biofortified bajra flour. Bajra flour of biofortified hybrid AHB-1200 was used which is rich in iron and zinc than local varieties/hybrids. Dahi was prepared from buffalo milk by blending with bajra flour at 2 per cent, 4 per cent, 6 per cent and 8 per cent. The requisite samples of dahi with different treatments were subjected for proximate analysis viz. Acidity, pH, fat, protein, total sugar, moisture, total solid and ash. It was observed that as the blending of bajra flour decreased there was increase in protein, carbohydrate, total solids, ash, iron and zinc whereas, decrease in moisture content of dahi.