For the development of new value added products The present investigation Development of low fat
that are manufactured for health conscious consumers the Cereal and fruit based fermented milk beverage was carried
nutritional and potentially therapeutic value of food is the out in the Research Laboratory of Warner School of Food
main characteristic. Fermented foods and beverages are of and Dairy Technology, Sam Higginbottom Institute of
great importance because they provide and sustain Agriculture Technology & Sciences, Deemed to be
tremendous quantities of nutritious foods in a wide diversity University, Allahabad.
of aroma, flavour and texture, which enrich the human diet. Procurement and collection of ingredients
Apart from providing variety of foods, fermented foods Skim milk: - It was collected from local market of
have the advantage of extended shelf life due to organic Allahabad.
acids such as acetic acid, lactic acid and other acids
Sugar: - It was collected from the local market of
produced during fermentation which lowers the pH thus
Allahabad.
inhibiting the growth of spoilage microorganisms.
2 Advances in Life Sciences 5(17), 2016
Heating (95 C)
Cooling (40 C)
Inoculation (@ 2% culture)
(Streptococcus thermophilus and Lactobacillus bulgaricus)
T0 T1 T2 T3
0% 5% 10% 15%
Packaging
Storage at 5C
Fig. 1. Flow diagram for manufacturing of low fat cereal and fruit based milk beverage:
Banana & Corn flour:- It was collected from local T3:- Beverage prepared with addition of 15% banana pulp.
market of Allahabad Skim milk (0.3 % fat and 8.7% SNF)
WPC 80:-Whey protein concentrate manufactured by Procedure adopted for preparation of Low Fat Cereal &
Davisco Foods International sold under the brand name
Fruit Based Milk Beverage
Davisco was obtained from the market of Delhi.
Low Fat Cereal & Fruit Based Milk Beverage was
Culture:- Traditional mixed culture i.e. Streptococcus
prepared by adding corn flour and whey protein at the rate
thermophilus and Lactobacillus bulgaricus (NCDC-263)
of 1% each before heating of milk. It will be mixed thoroughly
were collected from National Collection Of Dairy Culture,
and it was heated at 95C for 15 minute. Two percent direct
Dairy Microbiology Division, at NDRI Karnal-Haryana-
vat set culture containing Streptococcus thermophilus and
India.
Lactobacillus bulgaricus was used and inoculated at 40C
Details of Treatment combination and incubated at 42 C/4 hours until firm curd was obtained.
T0:-Beverage prepared without addition of banana pulp. It was used to prepare four different low fat cereal and fruit
based milk beverage by incorporating sugar at the rate of 8
T1:- Beverage prepared with addition of 5% banana pulp.
% and banana fruit pulp at the rate of 8% and banana fruit
T2:- Beverage prepared with addition of 10% banana pulp. pulp at the rate of 5%, 10% and 15% respectively.
KUMAR et al., Development of Low Fat Cereal and Fruit Based Fermented Milk Beverage 3
Table 1. Chemical composition of skim milk, corn flour, WPC 80 and banana pulp (MeanSE)*.
Chemical constituents Skim milk Corn flour WPC 80 Banana pulp
Fat (%) 0.350.059 3.90.052 60.043 0.330.023
Protein (%) 3.820.070 6.9 0.012 760.38 1.090.68
Carbohydrate (%) 0.350.059 76.80.032 70.024 22.840.026
RESULTS AND DISCUSSION Protein content of skim milk (3.820.070) was slightly higher
than the value observed by other researchers. Lactose
Initial quality of skim milk
content of skim milk (4.690.066) was slightly lower than
The flavor, appearance and colour of the milk sample the value observed by other researchers.
was normal. The mean values off at, SNF, density, protein,
Initial quality of WPC 80
lactose for skim milk were 0.350.059 percent, 9.220.062
percent, 27.680.879 gm per cm3,3.820.070 percent, and The fat (%), carbohydrate (%) and protein (%) of WPC
4.690.066 percent respectively (Table 1). The fat and SNF 80 sample were 60.043, 70.024 and 760.38 respectively
(0.350.059,8.720.062) content of skim milk used for the (Table 1).
preparation of milk beverage was within the prescribed limit.
Table 2. Summary of the results of physical evaluation of different Milk Beverage samples
(MeanSE)*.
Parameters Types of Milk Beverage
T0 T1 T2 T3
Colour & Appearance 7.120.049 7.560.036 7.860.021 8.560.016
Body & Texture 8.010.043 8.080.034 8.100.014 8.380.047
Flavour & Taste 7.480.035 7.900.059 8.020.016 8.120.029
Overall Acceptability 7.700.027 8.280.031 8.380.042 8.480.027
Table 3. Summary of the results of chemical evaluation of different Milk Beverage samples
(MeanSE)*.
T0 T1 T2 T3
Table 4. Titrable acidity of different Milk Beverage samples during storage at 5oC (MeanSE)*.
Initial quality of corn flour Statistically there was a highly significant difference (p<0.05)
between control and experimental milk beverage. Low fat
The fat (%), carbohydrate (%), protein (%) and
cereal and fruit based fermented milk beverage scored
moisture (%) of corn flour sample were 3.90.052, 76.80.032,
highest sensory score for all the sensory parameters
6.9 0.012 and 10.90.48 respectively (Table 1).
studied. Value addition also improved firmness, flavor of
Initial quality of banana pulp milk beverage. T3 was found to be acceptable among the
The fat (%), carbohydrate (%) and protein (%) of other combination. A significant increase in acidity and
banana pulp sample were 0.330.023, 22.840.026 and decrease in pH were noticed in milk beverage during the
1.090.68 respectively (Table 1). storage period but within the permissible level. Storage
studies revealed that the low fat cereal and fruit based
Quality of Milk Beverage
fermented milk beverage can be stored up to 7 days at 5 oC.
Physical parameters The cost of product of one litre milk beverage of treatment
The score of colour & appearance, body & texture, T0, T1, T2, T3 was Rs. 31.33, 33.97, 35.89 and 37.65 respectively.
flavour & taste as well as the overall acceptability of Skim milk can be better utilized for value addition
different types of Milk Beverage were compiled in Table 2. using corn flour, WPC and suitable fruit pulps as it enhances
It was observed that the individual and total score of the qualities of milk beverage like taste, flavor and nutritional
physical parameters were significantly increased (p<0.05) value. It has also greater acceptability and suitable among
when 5% banana pulp added to corn flour and whey protein all groups of consumers.
concentrate based Milk Beverage. These properties could LITERATURE CITED
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