Preparation of dahi for diabetic patient
Keywords:Dahi, Sac-sweet, Sucrol, Diabetic patient
In this experiment, an attempt was made to prepare dahi for diabetic patient and also to monitor the quality of prepared dahi by using different tests. For this purpose, artificial sweeteners such as sac-sweet and sucrol were added with milk to prepare dahi for diabetic patient. Milk sample was collected from the Bangladesh Agricultural University Dairy Farm. Three different types of dahi (A- dahi with sugar, B- dahi with sac-sweet and C- dahi with sucrol) were prepared by using the milk. From the results of physical scores it was found that overall score of A, B and C type dahi samples were 92.44 ± 1.83, 86.99 ± 4.70 and 86.45 ± 7.65, respectively (P>0.05). Average total solids, fat, protein and ash content of A, B and C type dahi samples were 243.43 ± 2.7, 149.73 ± 2.6 and 149.83 ± 2.5 (P<0.01); 44.33 ± 2.1, 49.00 ± 2.6 and 49.00 ± 2.6 (P>0.05); 36.17 ± 1.3, 40.07 ± 1.1 and 40.07 ± 1.1 (P<0.05); 7.67 ± 0.2, 8.43 ± 0.2 and 8.43 ± 0.2 (P<0.01) g/kg, respectively. It was observed that the values of above parameters (except total solids) for dahi prepared by using sac-sweet and sucrol were nearly similar to the dahi prepared by using sugar. But higher level of total solids for A type dahi was due to addition of 10% sugar with milk during dahi preparation. On the other hand, very small amount of artificial sweeteners were used in B and C type dahi just to increase the sweetness which had no or little effect to increase the totals solids content. So it can be suggested that acceptable quality dahi could be prepared by using artificial sweeteners like sac-sweet and sucrol for diabetic patient.
Key words: Dahi; Sac-sweet; Sucrol; Diabetic patient
Bang. J. Anim. Sci. 2010, 39(1&2): 144-150
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