Bhartiya Krishi Anusandhan Patrika, volume 36 issue 4 (december 2021) : 304-312

Amaranth and Date Flavoured Milk

Dasharath Patel, Suneeta Pinto, Sunil Patel
1Department of Dairy Technology, SMC College of Dairy Science, Kamdhenu University, Anand-388 110, Gujarat, India.
  • Submitted11-08-2021|

  • Accepted20-09-2021|

  • First Online 30-10-2021|

  • doi 10.18805/BKAP355

Cite article:- Patel Dasharath, Pinto Suneeta, Patel Sunil (2022). Amaranth and Date Flavoured Milk. Bhartiya Krishi Anusandhan Patrika. 36(4): 304-312. doi: 10.18805/BKAP355.

Background: This project is aimed at developing a milk-based beverage combining the nutrient properties of milk, amaranth and dates. Inclusion of amaranth and dates in flavoured milk could provide product diversification and benefits to the health-conscious consumers. The objective of the present study was to develop a procedure for manufacture of an amaranth date flavoured milk (ADFM) using amaranth and date. 
Methods: To select the level of fat in milk, four batches of ADFM were prepared from milks containing different levels of milk fat viz. F1 (4.5%), F2 (3.0%), F3 (1.5%) and F4 (0.1%). To carry out their optimization in the final product formulation, the data was analysed using response surface methodology (RSM) using an advanced statistical software program named design expert (Version 8.0.3) was employed.
Result: On the basis of overall acceptability score, ADFM prepared from milk containing fat at 3.0% fat was preferred the most. From amongst different types and levels of stabilizing salts it was found that addition of 0.15% sodium citrate prevented coagulation during sterilization. The levels of roasted amaranth flour (% w/w of milk), date extract (% w/w of milk) and sugar (% w/w of milk) for preparation of ADFM was optimized using RSM with CCRD using three independent variables. The suggested solution from RSM analysis for ADFM was: level of roasted amaranth flour: 1.61 % w/w of milk, level of date extract: 5.16% w/w of milk and sugar: 6.0% w/w of milk. The developed product has 20.83% total solid, 2.77% fat, 3.07% protein, 14.15% carbohydrate, and 0.84% ash. Results of the study revealed that an acceptable quality ADFM can be manufactured by incorporating roasted amaranth and date.

  1. Al-Shahib, W., Marshall, R.J. (2003). The fruit of the date palm: Its possible use as the best food for the future. Int. J. of Food Sci. and Nutri. 54(4): 247-259.

  2. Bangar, S. (2011). Effects of oat beta glucan on the stability and textural properties of beta glucan fortified milk beverage (Doctoral dissertation, University of Wisconsin-Stout).

  3. BIS (1977). Determination of Fat by the Gerber Method. BIS: 1224. Part I. Bureau of Indian Standards, Manak Bhavan, New Delhi, pp. 1-10.

  4. BIS (1989). BIS Handbook of Food Analysis. SP: 18 (Part XI - Dairy Products). Bureau of Indian Standards, Manak Bhavan, New Delhi. 

  5. Caselato Sousa, V.M., Amaya Farfan, J. (2012). State of knowledge on amaranth grain: A Compre. Rev. J. of Food Sci. 77(4): 93-104.

  6. Chandra, A., Chandra, A., Gupta, I.C. (1992). Date Palm Research in Thar Desert. Scientific Publishers. 2(3): 103-110.

  7. Escudero, N.L., Zirulnik, F., Gomez, N.N., Mucciarelli, S.I., Gimenez, M.S. (2006). Influence of a protein concentrate from Amaranthus cruentus seeds on lipid metabolism. Experi. Bio. and Med. 231(1): 50-59.

  8. FSSAI (2011). Food Safety and Standards Act, Rules and Regulations. New Delhi, Akalank Publication. 346-347.

  9. Gad, A.S., Kholif, A.M., Sayed, A.F. (2010). Evaluation of the nutritional value of functional yogurt resulting from combination of date palm syrup and skim milk. American J. of Food Tech. 5(4): 250-259.

  10. Jayaraman, J. (1981). In Laboratory Manual in Biochemistry, New Delhi: Wiley Eastern Ltd. (p. 75).

  11. Keshtkaran, M., Mohammadifar, M. (2013). The effects of date syrup and gum tragacanth on physical and rheological properties of date milk beverage. World J. of Dairy and Sci. 8(2): 147-155.

  12. Krupa, H., Patel, H.G. (2011). Synergy of dairy with non-dairy Ingredients or product: A Rev. African J. of Food Sci. 5(16): 817-832.

  13. Li, Z., Marshall, R., Heymann, H., Fernando, L. (1997). Effect of milk fat content on flavor perception of vanilla ice cream. J. Dairy Sci. 80(12): 3133-3141.

  14. Miller, G.D., Jarvis, J.K., McBean, L.D. (2002). Handbook of Dairy Foods and Nutrition. CRC press.

  15. Mittal, S., Bajwa, U. (2015). Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks. J. Food Sci. Technol. 49(6): 704-712.

  16. Phillips, L.G., McGiff, M.L., Barbano, D.M., Lawless, H.T. (1995a). The influence of non-fat dry milk on the sensory properties, viscosity and colour of low fat milks. J. Dairy Sci. 78: 1258-1266.

  17. Phillips, L.G., McGiff, M.L., Barbano, D.M., Lawless, H.T. (1995b). The influence of non-fat dry milk on the sensory properties, viscosity and colour of low fat milks. J. Dairy Sci. 78: 2113-2118.

  18. Prakash, S., Huppertz, T., Karvchuk, O., Deeth, H. (2010). Ultra- high-temperature processing of chocolate flavoured milk. J. Food Eng. 96(2): 179-184.

  19. Richardson, N.J., Booth, D.A., Stanley, N.L. (1993). Effect of homogenization and fat content on oral perception of low and high viscosity model creams. J. Sen Stud. 8: 133- 143.

  20. Specter, S.E., Setser, C.S. (1994). Sensory and physical properties of a reduced calorie frozen dessert system made with milk fat and sucrose substitutes. J. Dairy Sci. 77: 708- 717.

  21. Surve, S. (2017). Process standardization for preparation of milk shake by incorporation of date (Phoneix dactylifera L.) and jaggery (Doctoral dissertation, Dr. Balasaheb sawant konkan krishi vidyapeeth, Dapoli).

  22. Tiwari, P.K., Sahu, R.K., Shinde, N., Tiwari, R.K. (2018). Effect of oat flour adition on the physico-chemical and sensory properties of oat added milk drink. Adv. in Biores. 9(4): 73-77. 

  23. Vasquez Orejarena, E.G. (2016). Development of a Functional Shelf Stable High Protein Dairy Beverage with Oat-beta-glucan (Doctoral dissertation, The Ohio State University).

Editorial Board

View all (0)