Evaluation of buffalo dahi sold at open market in Chattogram

Abstract

The goal of the current Study was to determine the organoleptic status and chemical composition of buffalo dahi sold in the Chattogram Metropolitan region. Buffalo dahi samples of 2 different shops named Zaman restaurant and Gopal sweets corner were collected. This experiment was held from 15th May to 26th August, 2023. In this study the fat, moisture and titratable acidity percentage were examined by standard method. Organoleptic test like smell and taste, body and consistency, color and texture were also determined in specific standard method. According to this study, average fat level in buffalo dahi was 8.5 to 8.9%. In our analysis, the moisture content of buffalo dahi was 76.45 to 79%. The average acidity percentage was in the range from 0.84 to 0.89%. The best score for the organoleptic test and chemical composition (fat, moisture and acidity) percentage were found in Gopal sweet corner’s dahi and lowest observed in Zaman restaurant’s dahi. The quality of buffalo dahi found in Chattogram was fair. The buffalo dahi which were available on the market of Chattogram can be regarded as suitable for human consumption.