Correlations among instrumental textural characteristics, sensory score and solids content of Dahi – An Indian fermented milk product

Abstract

The relationship among total solids content, textural and sensory parameters of dahi was investigated and reported here. The total solids (TS) content of fresh skim milk was adjusted to 9, 12, 15, 18, 21 and 24% using spray dried-skim milk powder. Dahi was prepared from these milks with adjusted TS and were chilled to 5°C. Firmness, consistency and viscosity index of dahi samples, measured by texture analyzer, showed a general increasing trend with increasing %TS in milk. Sensory scores were the highest at 15% TS. The TS content, texture and sensory quality were interdependent and instrumental texture parameters highly influenced the sensory scores. By univariate analysis, sensory score showed a linear relation with consistency and firmness exhibiting low RMS values. Relationships were much better with multivariate analysis as indicated by multiple regression involving consistency, firmness, viscosity index and their products indicating that the sensory acceptance of dahi is dependent on more than one textural parameter.