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Research Article
 

Evaporation Rate of Moisture from Dahi (Yogurt) During Storage at Refrigerated Condition



Kamruzzaman M. , M. N. Islam , M. M. Rahman , S. Parvin and M. F. Rahman
 
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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.

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  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

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