Feasibility assessment of sensorial accepted novel dairy based dip during storage

Abstract

In recent era, the inclination of people towards convenient food products has increased due to health consciousness and growing urbanization as well as rapid change in social and cultural practices. The preparation of sauce or dip like products with some diversification and enhanced nutritional as well as functional value have become an area of research. Therefore, an attempt was made to develop a novel dairy based dip like product from heat-acid induced milk gel and whey. Based on the sensory analysis during preliminary trails, level of cream (40% milk fat), whey, common salt, glycerol monostearate, trisodium citrate and sodium hexametaphosphate were optimised. A good quality of dairy based dip could be prepared using heat-acid induced milk gel from bovine skim milk, cream (40% fat), whey, common salt, trisodium citrate, sodium hexametaphosphate and glycerol monostearate @ 52.67%, 14.70%, 31.73%, 0.42%, 0.16%, 0.16% and 0.16%, respectively. The developed product was stored at refrigeration temperature (4±1 ºC) in PET bottles. It was stable up to 11 days in in the aspect of physico-chemical, sensorial and microbiological point of view. For the first time, a novel dairy based dip was formulated in a stable form using direct application dairy byproducts (whey and skim milk).