Kothakota et al.

Sensory Evaluation

Conclusion

The results of sensory evolution are shown in Table

Results as this study reported that the practicability

4.The sensory evaluation depicts that both drying

of producing the spray dried dahi powders from the

temperature and maltodextreen content affected the

mixture of fresh dahi and the aqueous solutions of

characteristics of the solutions. With regards to the

maltodextin by applying the spray drying method.

appearance, Mouth feel and Flavour, almost all of the

The survival rate of lactobacilli showed maximum

solutions of maltodextrin showed higher score than

for the sample containing 7.5 % maltodextrin (0.62

the fresh dahi. The solution without maltodextrin

%) in spray dried dahi powder. After reconstituting

showed average value of appearance, it may be

the spray dried dahi powder in the distilled water,

result of non enzymatic reaction occurring during

it was found that a number of samples obtained the

spray drying. The value for appearance increases

sensory test scores not less than the fresh counterpart

as the concentration of maltodextrin increases due

in aspects of appearance, color, Flavor, Mouth feel

to masking effect of maltodextrin which cause

and overall liking. Obviously, maltodextreen content

extremely white in color (Vongsawasdi et al.,

had significant influence on the product quality. The

2002). Redrying the product more whiter in term

fresh dahi added with maltodextrin at 7.5% and dried

of the Flavour, The powder without maltodextrin

at 70 o C achieved the highest overall liking score. The

showed average value, it may be result loss of

spray dried dahi powder made under this condition

flavour during spray drying. The value for Flavor

had the moisture content and solubility index 4.2%

increases as the concentration increases due to effect

and 33.46% respectively. Moreover while its solution

of maltodextrin. Similar results were obtained for

had the hygroscopicity 19.54 (g/100 g) , dispersibility

increased acetaldehyde (compound responsible

97.5%, pH 4.35 and lightness 97.409.These results

for flavour) retention with increase in total solids

are useful for the dahi powder producers and

(Silva et al., 1997). Regarding the Mouth feel, the

researchers.

value increases as the concentration of maltodextrin

increases due to increasing the viscosity. The overall

Acknowledgement

liking score revealed that the solutions of spry dried

The financial support received from the Indian

dahi powders produced from the feed with 7.5%

Council of Agricultural Research, New Delhi is

maltodexrin at drying temperature 70 o C were the

gratefully acknowledged.

most accepted samples.

Table 4. The sensory test results of the solutions of spry dried dahi powders

Score (maximum = 9.0)

Outlet air temperature

( o C)/blower speed (rpm)

MD content

appearance

Flavour

Mouth feel

Overall Acceptability

(%)

0

4.9±.1

6.4±.1

5.7±.3

7.6±.1

5

7.0±.2

7.0±.1

6.6±.1

7.7±.5

70 o C /2200

7.5

8.4±.1

7.7±.3

8.2±.4

8.1±.1

10

8.5±.2

8.2±.2

8.2±.1

8.3±.1

12.5

8.5±.3

8.2±.2

8.3±.1

7.8±.3

Note: rpm = rotation per minute. MD= maltodextrin

Sensory score values are mean ± standard deviation.

860