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Research Article
 

Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages



M. Dalim, M. Khaskheli, M.H. Baloch, A.H. Soomro, G.B. Khaskheli, A.S. Mangsi and G.S. Barham
 
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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).

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  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

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