Process standardization for enhancing biofunctionality of dahi

Recent trend of consumers towards healthful foods due to increased awareness and knowledge1 has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients.2 Dahi is considered the oldest Indian fermented milk product and may be considered the western equivalent to yoghurt. Dietetic significance of dahi is well documented.3–5 and consumer’s inclination towards healthful foods has resulted in renewed interest in dahi. Functional properties of dahi6 and probiotic supplemented food have projected them as a functional food in the current era of self-care and complementary medicine.7 Reviewed literature indicated that functional properties of traditional dahi could be enhanced either by manipulation of fortifying ingredients of basic mix, starter combinations, incubation temperature and time,6 introduction of probiotic cultures and inclusion of diverse food additives such as fruit juices, herbs and spices,8,9 which would help towards process standardization and project them into the global market as a functional food.6