Fortified dahi provides 282.53 mg, 415.92 mg and 1.019 g of α-linolenic acid, total phytosterols and polydextrose, respectively per 100 g of product. Storage study indicated that pH, acidity, %WHC, firmness and consistency values and lactic acid bacterial counts did not differ significantly throughout storage period in both the dahi samples and recorded good sensory acceptability during storage. Fortified dahi had lower viscosity, firmness and consistency, and higher water holding capacity (WHC) compared to control however, significant differences were not observed in firmness and consistency values. Sensory scores of fortified and control dahi did not differ significantly. Fortification process did not affect the degree of fermentation in terms of pH and acidity. The levels of fortificants in fortified dahi were also estimated. In the present study, dahi prepared using milk fortified with omega-3 fatty acids (flaxseed oil), phytosterols and soluble fibre (polydextrose) through an oil-in-water emulsion was evaluated for the physico-chemical and sensory quality.
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