M. Dalim
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
M. Khaskheli
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
M.H. Baloch
Department of Livestock Management, Sindh Agriculture University, Tandojam, Pakistan
A.H. Soomro
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan
G.B. Khaskheli
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
A.S. Mangsi
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
G.S. Barham
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
ABSTRACT
Present study was carried out to produce a product with the object to investigate the chemical composition of flavoured milk-based beverages. A total of ten batches, each of banana and chikoo fruit flavoured milk-based beverages were prepared from skimmed buffalo milk at the Department of Animal Products Technology, Sindh Agriculture University Tando jam and evaluated for physico-chemical and sensory quality characteristics. Moisture content was remarkably higher (p<0.05) in chikoo flavoured milk-based beverage (84.00±0.08%) compared to that of banana flavoured milk-based beverage (83.57±0.03%). Average fat content in chikoo flavoured and/or banana flavoured milk-based beverage was found to be 0.12±0.02% and 0.18±0.02%, respectively. Maximum concentration of protein content was found to be in banana flavoured milk-based beverage (4.14±0.13%) contrast to that of in chikoo flavoured milk-based beverage (3.56±0.93%). Total carbohydrate content (11.51±0.16%) was remarkably higher in chikoo flavoured milk-based beverage compared to that of in banana flavoured milk-based beverage (10.96±0.14%). Regardless, the average ash content (0.88±0.10%) in chikoo flavoured milk-based beverage was found to be slightly higher compared to that of found in banana flavoured milk-based beverage (0.82±0.11%), the differences were statistically non significant (p>0.05). Specific gravity was found to be higher (p<0.05) in banana flavoured milk-based beverage (1.063±0.004) compared to that of chikoo flavoured milk-based beverage (1.061±0.005). Banana flavoured milk-based beverage was found to be more (p<0.05) acidic (0.20±0.003%) contrast to that of chikoo flavoured milk-based beverage (0.18±0.0.004%). Mean pH value (6.53±0.017) was not significantly different (p>0.05) in chikoo flavoured milk-based beverage from that of banana flavoured milk-based beverage (6.49±0.008). Chikoo flavoured milk-based beverage was concluded to be more acceptable (p<0.05) and perceived the score 2.88±0.10 (liked moderately) compared to that of banana flavoured milk-based beverage (score 4.35±0.08; liked slightly).
PDF References Citation
How to cite this article
M. Dalim, M. Khaskheli, M.H. Baloch, A.H. Soomro, G.B. Khaskheli, A.S. Mangsi and G.S. Barham, 2012. Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages. Pakistan Journal of Nutrition, 11: 600-604.
DOI: 10.3923/pjn.2012.600.604
URL: https://scialert.net/abstract/?doi=pjn.2012.600.604
DOI: 10.3923/pjn.2012.600.604
URL: https://scialert.net/abstract/?doi=pjn.2012.600.604
REFERENCES
- French, S.A., B.H. Lin and J.F. Guthrie, 2003. National trends in soft drink consumption among children and adolescents age 6 to 17 years: Prevalence, amounts and sources, 1977/1978 to 1994/1998. J. Am. Diet. Assoc., 103: 1326-1331.
CrossRef - Hinds, M.J., L.R. Beuchat and M.S. Chinnan, 1997. Effects of homogenization pressure and stabilizers on some physical characteristics of a beverage prepared from partially defatted, roasted peanuts. Plant Foods Hum. Nutr., 50: 269-277.
CrossRef - Kuzminski, L.N., 1999. Issues and pressures for food and beverage research and development in the 21st century. Crit. Rev. Food Sci. Nut., 39: 1-11.
CrossRef - Nielsen, S.J. and B.M. Popkin, 2004. Changes in beverage intake between 1977 and 2001. Am. J. Prev. Med., 27: 205-210.
CrossRef