Process technology for manufacture of Dahi (Curd) Powder
अन्वेषक  Prof. H. N. Mishra & Ms. Shiby Varghese K
Patent  Filed
 Process technology for manufacture of dahi powder has been developed. The free flowing powder obtained has acceptable colour and flavour and is easily reconstitutable. It contains viable lactococci. Dahi was prepared from standardized buffalo milk using mixed mesophilic culture NCDC-167 and the level of fat in dahi was standardized to get dahi powder with no free fat, but rich mouth feel and appealing flavour. Thin layer drying of dahi was carried out in a recirculatory convective air dryer at 5-550C, 1.5-2.5 m/s air velocity and 3-5 mm thickness. The optimization of drying process parameters has been done using response surface methodology. The sensory evaluation of reconstituted dahi powder was done with fuzzy logic technique. Formulation of health drink and energy drink mixed based of dahi powder was also carried out. Reconstituted health drink and energy drink mixes were subjected to sensory evaluation and acceptable results were obtained.
विवरण के लिए कृपया संपर्क करें-
प्रभारी प्राध्यापक, IPR & IR
प्रायोजित शोध एवं औद्योगिक सलाहकारिता
भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत
ई-मेल: ipr @ sric.iitkgp.ernet.in
संकायाध्यक्ष
प्रायोजित शोध एवं औद्योगिक सलाहकारिता
भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत
ई-मेल: deansr @ hijli.iitkgp.ernet.in