Vol. 7, Issue 7 (2018)

Author(s):
Sanjay Kumar Pandit, DC Rai and Himanshu Kumar Rai

Abstract:
Milk and milk products are important food for vegetarians as these are the only source of animal protein to them. The study was conducted to evaluate the changes in physico-chemical characteristics of Dahi due to the fortification of Litchi juice. During chemical analysis of the product several parameters was analysed, some of them shows increasing trend due to addition of litchi juice like acidity, moisture, total solid and some of parameters show inverse relationship like fat, protein, ash and pH i.e. their value decreases as we increase the amount of Litchi juice. From this study, we can say that addition of Litchi juice in Dahi not only increases its functional value but also affects its chemical properties significantly.