Quality Characteristics of Banana based Milk Smoothies Developed from Milk of Hariana, Sahiwal and Cross BreedCows

ABSTRACT

A study was undertaken to assess the quality characteristics and suitability of milk of Hariana (H), Cross breed (CB) and Sahiwal (S) cows for development of milk smoothies. The 125 g milk of each breed, 75 g of banana, three variants of sugar and 0.1 percent sodium alginate were used in formulation. Prepared smoothies were analyzed for different phyico-chemical and sensory characteristics. In general, non-significant (P<0.05) differences were observed in physico-chemical characteristics among different smoothies. But mean values of water, protein and solid-not-fat showed significantly (P<0.05) different values. Water was significantly (P<0.05) lower while solid-not-fat was significantly (P<0.05) higher in Cross breed milk smoothies as compared to the smoothies of other breeds of cows. The sensory profile of all the smoothies were no significant (P>0.05) differences with each other. Finally Sahiwal milk smoothies were selected based on higher scores of sweetness, acidity, consistency and overall acceptability scores than others.

KEYWORDS

REFERENCES

Adebayo-Oyetoro, A.O., Ogundipe, O.O., Adeyemo, I.G., Ogundipe, F.O., Bamidele, F.A., Adeyeye, S.A.O. (2016). Chemical, sensory and shelf life study of pawpaw journaluice–milk blend. Cogent Food and Agriculture. 2: 3-9.
A.O.A.C. (2000). Dairy products. In: Official Methods of Analysis. Association of Official Analytical Chemists Inc: Gaithersburg, U.S.A.
Baljeet, S.Y., Ritika, B.Y., Sarita, R. (2013). Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. International Food Research Journal. 20(2): 607-612.
Bhardwaj, R.L., Pandey, S. (2011). Juice blends - A way of utilization of under-utilized fruits, vegetables, and spices: a review. Critical Reviews in Food Science and Nutrition. 51: 563-570.
Caric, M., Melanovic, E., Viculja, D. (2000). Standardnae metode analize mlekai mlecnih proizvoda, Prometez Nove sad.
Hassan, M., Basharat, N., DarSajad, A., Rather Rehana, A., Aamina, B.H. (2015). Physico-chemical, sensory and microbial characteristics of fruit flavoured milk based beverages during refrigerated storage. Advances in Biomedical Pharmacy. 2(1): 32-39.
Hassan, M.I., Majidi, A., Al-qubury, H.Y. (2016). Determination of Vitamin C (ascorbic acid) Contents in various fruit and vegetable by UV-spectrophotometry and titration methods. Journal of Chemistry and Pharmacy Science. 9(4): 2972- 2974.
Jain S. (2010). Development of Multipurpose Scraped Surface Heat Exchanger for Mechanization of Selected Indigenous Dairy Products. M. Sc. Thesis, Anand Agricultural University, Anand.
Jothi, J.S., Karmoker, P., Sarower, K. (2014). Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies Journal. Bangladesh Agriculture University. 12(1): 195–201.
Keeton, J.T. (1984). Effect of fat and sodium chloride phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science. 36: 261-76.
Khurana, H.K. (2006). Development of technology for extended shelf life fruit lassi. Ph.D. Thesis. National Dairy Research Institute (Deemed University), Karnal.
Kumar, R.R., Das, H. (2007). Performance evaluation of single screw vented extruder for production of sandesh. Journal of Food Science and Technology. 44(1): 100-105.
Mohideen, F.W., Solval, K.M., Li, J., Zhang, J., Chouljenko, A., Chotiko, A., Prudente, A.D., Bankston, J.D., Sathivel, S. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT-Food Science Technology. 60: 563–570.
Pandya, A.V., Digesh, J., Vora, S., Vishwakarma, A. (2013). Estimation of the type and quantity of sugar in milk. Journal of Chemical, Biological and Physical Sciences. 3(4): 2623-2627.
Patel Sunil and Bhadania A.G. (2013). “Mechanized Production of Value Added Traditional Indian Dairy Products (TIDP) for organized Sector” oral presentation in National Seminar on “Prospects of Livestock and Dairying in India Under Changing Global Economic Era” organized by WTO Cell, Department of Agricultural Economics & Department of Animal Science, B. A. College of agriculture, Anand Agricultural University, Anand, on 17-18.
Patrignani, F. Siroli, L., Serrazanetti, D.I., Gardini, F., Lanciotti, R. (2015). Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables. Trends Food Science Technology. 46: 311–319.
Shukla, F.C., Sharma, A., Singh B. (2003). Studies on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milk. International Journal of Dairy Technology. 56 (4): 243-246.
Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods. 8th ed. Affiliated East-West Press, New Delhi, India, and Iowa State University Press, Ames.
Tumpanuvatr, T., Jittani, W. (2012). The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating. Journal Food Engineering. 113: 226–233.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Research Article

Quality Characteristics of Banana based Milk Smoothies Developed from Milk of Hariana, Sahiwal and Cross Breed Cows

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board