Kamruzzaman M.
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
M. N. Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
M. M. Rahman
School of Agriculture and Rural Development, Bangladesh Open University, Gazipur-1705, Bangladesh
S. Parvin
Department of Student Support Service, Bangladesh Open University, Gazipur-1705, Bangladesh
M. F. Rahman
Department of Animal Breeding and Genetics, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
ABSTRACT
Different types of dahi were prepared by using banana juice and the prepared dahi samples were divided into two group having all types of dahi in each group. One group was covered with paper on the top of the cup and another group was without covered and were kept inside the refrigerator having a temperature of approximately 50 oC for a 16 days storage period. The removal of moisture percentage was measured every four days of interval during storage. The evaporation rate (gm/d) of dahi samples was also calculated by how much amount of water was removed per day during storage. The removal of moisture percentage and evaporation rate (g/d) of dahi samples of with cover group was lower than that of dahi samples of without cover group and evaporation rate of dahi samples of both with cover and without cover group was increased gradually due to incorporation of banana juice.
How to cite this article
Kamruzzaman M., M. N. Islam, M. M. Rahman, S. Parvin and M. F. Rahman, 2002. Evaporation Rate of Moisture from Dahi (Yogurt) During Storage at Refrigerated Condition. Pakistan Journal of Nutrition, 1: 209-211.
DOI: 10.3923/pjn.2002.209.211
URL: https://scialert.net/abstract/?doi=pjn.2002.209.211
DOI: 10.3923/pjn.2002.209.211
URL: https://scialert.net/abstract/?doi=pjn.2002.209.211