Effect of Storage on Quality Characteristics of Sterilized Mango Based Dairy Beverage

Shukla, Preeti; Bajwa, Usha; Bhise, Suresh

doi:10.20546/ijcmas.2018.704.130

Cited by 3 publications

(3 citation statements)

References 13 publications

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“…Though the sensory score declined during storage study, the product was liked by the panellists even at the end of the whole storage period of 180 days. The results were in agreement with the report by Shukla et al. (2018) who reported decreased sensory score for sterilized mango based dairy beverages after storage for 75 days.…”

Section: Resultssupporting

confidence: 93%

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Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

Patel

Bariya

Ghodasara

et al. 2020

Heliyon

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As per the World Health Organization (WHO) and Global Hunger Index, the incidence of malnutrition and Vitamin-A deficiency in preschool-age children is higher in South-East Asian countries. Therefore, this study was envisaged to formulate value-added flavoured buffalo milk and to carry out the sensory evaluation, nutritional analysis, storage characteristics and total carotene content of the developed product. Flavoured buffalo milk was prepared by incorporation of Cucurbita pepo (Pumpkin) pulp and ground sugar at a concentration of 15% and 10%, respectively. The formulation was found preeminent by panellists and then subjected to nutritional analysis and storage studies at room temperature following “in bottle heat treatment”. Nutritional analysis revealed that the protein, fat, total carbohydrates, total ash and moisture content of pumpkin flavoured buffalo milk were 3.07%, 5.21%, 12.63%, 0.61% and 78.48%, respectively. The storage study of flavoured buffalo milk showed a significantly (p < 0.05) declined score in colour and appearance as well as flavour only after day 90. The overall acceptability score also declined significantly (p < 0.05) after day 60 of storage. Though the sensory score declined gradually during the storage period, the product was liked by the panellist even till day 180. The carotene content of pumpkin flavoured buffalo milk was 1.2 mg/100 g at day 0 and it decreased significantly as storage prolongs. The nutritional components were not affected significantly during the 180 days storage period. Standard plate counts, coliform counts as well as yeast and mould counts were not detected during storage of pumpkin flavoured buffalo milk.

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Section: Resultssupporting

confidence: 93%

“…It might be due to the hygienic conditions maintained during product preparation and processing. These results were in close agreement with Shukla et al. (2018) who also reported that throughout the storage of 75 days microbial counts were not detected in sterilized mango based dairy beverages.…”

Section: Resultssupporting

confidence: 93%

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

Patel

Bariya

Ghodasara

et al. 2020

Heliyon

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“…These findings indicate that refrigerated conditions are more effective in maintaining maximum TPC in the stored GABA-rich beverage. Our results are in agreement with those of Shukla et al [37], who reported that the TPC decreased in a sterilized mango-based dairy beverage during storage.…”

Section: Total Phenolic Contentsupporting

confidence: 94%

Development of Germinated-Brown-Rice-Based Novel Functional Beverage Enriched with γ-Aminobutyric Acid: Nutritional and Bio-Functional Characterization

Jabeen,

Jan,

Naseer

et al. 2024

Foods

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γ-aminobutyric acid (GABA), recognized as a primary inhibitory neurotransmitter within the brain, serves a crucial role in the aging process and in neurodegenerative conditions such as Alzheimer’s disease. Research has demonstrated the beneficial effects of GABA, particularly for elderly individuals. Given that elderly individuals often encounter challenges with swallowing food, beverages designed to address dysphagia represent a preferable option for this demographic. Among the different processing techniques, the germination process triggers biochemical changes, leading to an increase in certain nutrients and bioactive compounds (e.g., GABA). Therefore, we attempted to develop a novel functional beverage utilizing germinated brown rice enriched with GABA and studied its nutritional and bio-functional characterization. The optimal conditions (X1, X2, X3 and X4.) were determined: powdered sugar (40 g), chocolate powder (20 g), sodium carboxymethyl cellulose (0.5 g), GBR (220 g), and water (440 mL). The results of storage studies indicated that the germinated-brown-rice-based beverage exhibited favorable nutritional attributes, including increased γ-oryzanol (52.73 ± 1.56%), total phenolic content (26.68 ± 1.56 mg GAE/100 g), niacin (5.17 ± 0.14%), and GABA (42.12 ± 0.63 mg/100 g) levels. Additionally, the beverage demonstrated notable antioxidant activity (74.23 ± 2.37 µmol TE/100 g), suggesting potential health-promoting effects. Sensory evaluation revealed satisfactory acceptability among consumers, highlighting its palatability. Overall, this study elucidates the development of a novel functional beverage utilizing germinated brown rice enriched with GABA, offering promising nutritional and bio-functional characteristics for health-conscious consumers.

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Optimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface methodology

Ramkumar,

Manoharan,

Arjunan

et al. 2024

J Food Sci Technol

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Effect of Storage on Quality Characteristics of Sterilized Mango Based Dairy Beverage

Cited by 3 publications

References 13 publications

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

Development of Germinated-Brown-Rice-Based Novel Functional Beverage Enriched with γ-Aminobutyric Acid: Nutritional and Bio-Functional Characterization

Optimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface methodology

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