Trends in Biosciences 10(2), Print : ISSN 0974-8431, 915-918, 2017
Study of Banana Flavoured Soy Dahi
PRAFULL KUMAR AND SHIV B. SINGH
Warner School of Food and Dairy Technology,
SHIATS, Naini, Allahabad, U.P, India
ABSTRACT
Dahi is a popular Indian dessert prepared by fermentation
of milk. In the new millennium we are witnessing the
upward trend in nutritional and health awareness which
has increased to consumer demand for functional food.
This study was intended to evaluate the supremacy and to
measure the feasibility of banana flavoured soy milk based
dahi (whole cow milk : soy milk = 1:1). To remove the
beany flavour of soybean as well as to add banana juice was
added at the rate of 0, 5, 10 and 15%. On the basis of
finding it was concluded that dahi with 10% banana juice
was found to be highly acceptable among the other
combinations by sensory evaluation. After chemical
analysis, a significant increasing (p<0.05) in acidity, total
solids and carbohydrate content but a significantly
decresing (p<0.05) in fat content of dahi were observed
due to the addition of banana juice. Incorporation of banana
juice might increase organoleptic qualities.
Key words Dahi, banana juice, soybean
Now a day, the manufacturing and uses of fermented
milk product has taken a rapid mode in a huge number of
developing as well as developed countries of the world.
Fermented foods are of great significance since they
provide and preserve vast quantities of nutritious foods in
a wide diversity of flavour, aroma and texture, which enrich
the human diet (Sarkar et al. 2002). Apart from providing
variety of foods, fermented foods have the advantage of
extended shelf life due to organic acids such as acetic acid,
lactic acid and other acids produced during fermentation
which lowers the pH thus inhibiting the growth of spoilage
microorganisms. Dahi is a smooth thick gel and unusual
flavoured dairy product resulting from the acidification of
milk by fermentation with a mixed culture of Streptococcus
lactis, Streptococcus thermophilus , Streptococcus
circophilus, Lactobacillus bulgaricus, Lactobacillus
plantarum etc. (Desai et al., 1994). Due to shortage of milk
and other protein rich food of animal origin, the incidence
of protein malnutrition is very high. For this purpose, low
cost processed supplementary food need to be developed
in and the product such as Soy milk and curd can play vital
role. Soybean contains about 20% oil and the oil of soybean
contain 85% unsaturated fatty acid and also no cholesterol,
it is also rich in Ca and Vitamins A, B, C, and D (Rahman,
1982). Now a days different kinds of human foods are
prepared from soybean such as Soy milk, Tofu, Ice cream,
Beverage etc. Occurance of light beany flavour of soymilk
is not accepted by general people and it can be improved
by adding different flavours. Banana is one of the fruits
which contain high levels of B-vitamins, potassium and
magnesium and low in salt. Rich in pectin, bananas aid
digestion and gently chelate toxins and heavy metals from
the body. Bananas are natural antacid and helps in
production of white blood cells. Keeping the aforesaid
reality in mind the present study was undertaken to prepare
banana flavoured soy milk based high quality Dahi.
MATERIALS AND METHODS
The present investigation Study of banana flavoured
soy dahi was carried out in the Research Laboratory of
Warner School of Food and Dairy Technology, Sam
Higginbottom Institute of Agriculture Technology &
Sciences, Deemed to be University, Allahabad.
Collection of Fresh Milk
Fresh cows milk was collected everyday from a
reliable source near SHIATS University, Allahabad.
Soy milk from soybean powder
1000 g whole soybean seed free from immature field
damage and black spot were grinded in a soy flour mill. 125
g powder was dissolved with 1000 ml of water by stirring.
The soy milk was strained through a fine cloth to separate
the residue. Soy milk was then boiled at 100 oC for 10-15
minutes with constant stirring.
Preparation of banana juice
The banana (Musa sapientum) was collected from
local market of Allahabad. It was washed by distilled water
and the outer coat was separated by hand and the seeds
were also separated from fruit. Then the banana was blended
using a pre-washed blender. After blending the banana was
filtered by a clean sieve. The juice was then kept in a plastic
pot covered with its cover.
Preparation of different types of Dahi
The Dahi was prepared by adding the starter culture
(at the rate of 2%) to the mixed milk collected from local
market and dissolved properly by stirring. The milk was
then poured in several pre-boiled water washed plastic cups
of about 100 ml size and kept at an incubation temperature
of 42 oC for 4 hours for complete coagulation of the samples.
After complete coagulation, the Dahi samples were taken
out from the incubator and were stored in a refrigerator at
50 oC for analytical purpose. This type of Dahi was identified
as T0' type (control) Dahi for experimental purpose. Banana
juice was taken out from the refrigerator and kept in the
room temperature for melting. The banana juice was divided
into three portions in different levels like 5, 10 and 15%
level in three different beakers. Different levels of banana
juice were added to the mixed milk samples of 50% whole
cow milk and 50% soy milk and mixed properly with the
help of the spoon. Juice was added before incubation with
916 Trends in Biosciences 10 (2), 2017
Fig. 1. Average score of flavour and taste in control and banana flavoured soy Dahi
culture as suggested by Gandhi et al. (1977), Singh (1979)
and De (1985). The starter culture was added to the mixed
milk and dissolved properly by stirring it. Then the milk
was poured in several pre-boiled water washed plastic cups
of about 100 ml size and then Dahi was prepared by using
the same procedure used for making cow milk Dahi. These
different types of Dahi were identified as T1', T2' and T3'
types of Dahi for the experimental purpose. Thus four types
of Dahi were prepared in this experiment using whole cow
milk, soy milk and mango juice as: Type T0 {100 ml mixed
milk (50% whole cow milk + 50% Soy milk)} as control;
Type T1 {95 ml mixed milk (50% whole cow milk + 50% Soy
milk) + 5 ml. Banana juice}; Type T2 {90 ml mixed milk (50%
whole cow milk + 50% Soy milk) + 10 ml. Banana juice);
Type T3 {85 ml mixed milk (50% whole cow milk + 50% Soy
milk) + 15 ml. Banana juice).
Organoleptic evaluation
Banana flavoured soy dahi were served to panel
members consisting of 6 experienced persons using 9-point
hedonic scale(Amerine et al., 1965)
Fig. 2. Average score of colour and appearance in control and banana flavoured soy Dahi
Chemical tests and analysis of Dahi
For certifying the nutritional status the samples were
evaluated in various ways. After the organoleptic
evaluations, all Dahi samples were chemically analyzed in
the laboratory in terms of acidity (%), total solids (%),
moisture (%), fat (%), protein (%), carbohydrate (%) and
ash (%).
Statistical analysis
The data obtained were statistically analyzed by MS
Excel software.
RESULTS AND DISCUSSION
Effect of different levels of banana juice on flavour and
taste of Dahi
The flavour and taste score of Dahi was significantly
different for different treatments. The highest flavour and
taste score for Dahi prepared with the optimized ratio (90:10)
was found to be 8.58. The average score of flavour and
taste in control and banana flavoured soy dahi is graphically
represented in Fig 1.
 KUMAR and SINGH, Study of Banana Flavoured Soy Dahi 917

Fig. 3. Average score of consistency in control and banana flavoured soy Dahi

Effect of different levels of banana juice on colour and
appearance of Dahi
The colour and appearance score of Dahi was
significantly different for different treatments. The highest
colour and appearance score for Dahi prepared with the
optimized ratio (90:10) was found to be 8.50. The average
score of colour and appearance score in control and banana
flavoured soy dahi is graphically represented in Fig 2.
Effect of different levels of banana juice on consistency
of Dahi
score of overall acceptability in control and banana
flavoured soy dahi is graphically represented in Fig 4.
Physiochemical analysis of banana flavoured soy Dahi
Total Solids
The highest mean value for total solids percentage
in banana flavoured soy dahi (21.01) was obtained from the
treatment T3 followed by T2 (20.85) and T1 (20.70). The
minimum score (20.53) was obtained in T0. There were
significant differences found among the treatments.

The consistency score of Dahi was significantly Moisture

different for different treatments. The highest consistency
score for Dahi prepared with the optimized ratio (90:10) was
found to be 8.2. The average score of consistency in control
and banana flavoured soy dahi is graphically represented
in Fig 3.
Effect of different levels of banana juice on overall
acceptability of Dahi
The overall acceptability score of Dahi was
significantly different for different treatments. The highest
overall acceptability score for Dahi prepared with the
optimized ratio (90:10) was found to be 8.56. The average
The highest mean value for moisture percentage in
banana flavoured soy dahi (79.47) was obtained from the
treatment T0 followed by T1 (79.30) and T2 (79.15). The
minimum score (78.99) was obtained in T3. There were
significant differences found among the treatments. Sultana
(2005) found that moisture content of Dahi sample decreased
due to addition of different levels of juice which agrees
with our findings.
Fat
The highest mean value for fat percentage in banana

Fig. 4. Average score of overall acceptability in control and banana flavoured soy Dahi
918 Trends in Biosciences 10 (2), 2017
flavoured soy dahi (3.64) was obtained from the treatment
T0 followed by T1 (3.57) and T2 (3.46). The minimum score
(3.38) was obtained in T3. There were significant differences
found among the treatments. Desai et al. (1994) and Mustafa
(1997) stated that the fat content of fruit juice Dahi might
be decresed depending on the fat content of fruit which
agrees with our findings.
Protein
The highest mean value for protein percentage in
banana flavoured soy dahi (4.29) was obtained from the
treatment T0 followed by T1 (4.20) and T2 (4.13). The
minimum score (4.02) was obtained in T3. There were
significant differences found among the treatments.
Carbohydrate
The highest mean value for carbohydrate percentage
in banana flavoured soy dahi (12.63) was obtained from the
treatment T3 followed by T2 (12.30) and T1 (12.02). The
minimum score (11.76) was obtained in T0. There were
significant differences found among the treatments. Desai
et al. (1994) and Mustafa (1997) founded that the titratable
acidity, total solids, carbohydrate and ash content of fruit
Dahi was significantly increased due to the addition of fruit
juice/plup which agrees with our findings.
Ash
The highest mean value for ash percentage in banana
flavoured soy dahi (0.98) was obtained from the treatment
T3 followed by T2 (0.96) and T1 (0.91). The minimum score
(0.84) was obtained in T0. There were significant differences
found among the treatments.
Titratable acidity
The highest mean value for titratable acidity
percentage in banana flavoured soy dahi (0.94) was obtained
from the treatment T3 followed by T2 (0.88) and T1 (0.82).
The minimum score (0.76) was obtained in T0. There were
significant differences found among the treatments. Sarker
et al. (1996) studied the acidity content of plain misti Dahi
from different districts of West Bengal and found that acidity
percent was within the range of 0.36 to 1.17% with an
average value of 0.92 percent which agrees with our
findings.
CONCLUSION
From this study, it is clear that addition of banana
juice to Soy Dahi increasing the physical quality but
somewhat deviation occurs in case of chemical properties.
Dahi made by incorporating 10% banana juice was best
among different dahi samples. It has been determined
through score card used in organoleptic test. Considering
the acute shortage along with high price of milk this
chemical changes might be acceptable for developing
banana flavored soy based Dahi.
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Received on 18-01-2017 Accepted on 23-01-2017