Physico-Chemical and Sensory analysis of Probiotic Dahi Packed in Oxobiodegradable and Areca Nut Sheath Cups

Abstract

A study was carried out to evaluate the probiotic dahi and to develop eco friendly cups using areca nut sheath and to utilize it to store the probiotic dahi. The different packaging materials namely plastic cups (control), oxo-biodegradable cups and areca nut sheath cups were used to evaluate the keeping qualities of probiotic dahi. Physicochemical properties, microbial qualities and sensory evaluation were carried out on the product stored in different containers. Statistical analysis showed there was no significant difference between different packaging materials. Sensory analysis of probiotic dahi in different packaging materials was carried out. Statistical analysis showed that the appearance and overall acceptability scores significantly differed in different packaging materials. There was no significant difference in flavor, body/ texture and sourness score of probiotic dahi in different packaging materials.