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Development and quality evaluation of dahi fortified with beta carotene rich sweet potato juice variety bhu-sona
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The research was conducted to prepare β-carotene rich dahi with different levels of sweet potato (SP) juice (10, 20, 30, 40 and 50%). Different physical, nutritional and sensory characteristics were analysed to assay the quality of β-carotene rich dahi. Data on different parameters were recorded and analyzed. It was found that the physical, nutritional and sensory qualities of dahi improved by addition of Sweet potato juice. Addition of SP juice increases the Protein (3.60 to 6.77g), Ash (0.71 to 3.79%) and βcarotene content (4.52 mg/100g). It also revealed that 30% Sweet potato juice addition shown superior results for Flavour, Texture, Colour as well as Overall acceptability. Enriching Dahi with β-carotene rich sweet potato juice will boost as a functional food. The finding of this research may give an overall idea about manufacturing of β-carotene rich dahi and appropriate technology of β-carotene rich dahi preparation. | Development and quality evaluation of dahi fortified with beta carotene rich sweet potato juice variety bhu-sona