FORTIFICATION OF CURD THROUGH NATURAL COLORS

The main purpose of the study was to measure the feasibility of incorporation of beetroot juice in the manufacture of Dahi (curd).Six different types of Dahi were manufactured incorporating 0, 5-, 10-, 20,30-and 40-ml beetroot juice with 400ml milk.The prepared Dahi samples were tested physiochemical composition, protein and organoleptic score of the finished product.It was found that the physical qualities of the Dahi improved by the addition of beetroot juice with milk.When addition of more amount of beetroot juice were found increase the physiochemical composition, protein and organoleptic score but decrease the acidity level.The addition Treatment T 4 (30ml of beetroot) juice shown better organoleptic score.It also revealed that treatment T 5 (40ml beetroot juice) addition shown superior results for physiochemical and protein.The study suggested that Dahi could be successfully manufactured incorporating Treatment T 4 (30ml beet root juice) and T 5 (40ml beetroot juice).Production of greater volume of Dahi from reduced volume of whole milk incorporating a cheap additive like beetroot juice might make Dahi product business more profitable and popular.