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

Dalim, Monika; Khaskheli, Muhammad Ibrahim; Baloch, M. H.; Soomro, Aijaz Hussain; Khaskheli, Gul Bahar; Mangsi, Abdul Samad; Barham, Ghulam Shabir

doi:10.3923/pjn.2012.600.604

Cited by 8 publications

(6 citation statements)

References 7 publications

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“…Overall storage duration, sample 3 found higher specific gravity whereas lower in sample 2. Our results supported by the findings of Dalim et al (2012) who revealed that, the specific gravity of Chikoo and banana flavored milk beverage was 1.061 and 1.063 respectively. Our observed data was lower than the work of Kamble et al (2019) who found the piper betel flavored milk had specific gravity between 1.066 to 1.074.…”

Section: Physico-chemical Propertiessupporting

confidence: 92%

“…Our work is closely related with the results of Dhande et al (2020) who observed the acidity of wheatgrass flavored milk ranged from 0.16 to 0.18%. The acidity of strawberry flavored milk comparable with the work of Dalim et al (2012) who found the chikoo flavored milk beverage had 0.18% acidity and higher acidity than same work of banana flavored milk beverage was 0.20%. Our obtained values of acidity of strawberry flavored milk has lower the work of Hassan et al (2015) who reported the acidity of fruit flavored milk acidity ranged from 0.20 to 0.28% in the 7days of storage.…”

Section: Physico-chemical Propertiessupporting

confidence: 72%

“…Kamble et al (2019) found the protein content in Piper betel flavored milk between 3.34 to 3.65% these data were supported to our observation. Our demonstration was a bit lower with the work of Dalim et al (2012) who showed that average protein content of chikoo flavored milk was 3.56%. The protein content ranged from 3.20 to 3.31 found by Dhande et al (2020) was lower than our findings.…”

Section: Physico-chemical Propertiescontrasting

confidence: 61%

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Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

Hossin¹,

Debnath²,

Alam³

et al. 2021

AJDFR

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Background: In this study, physico-chemical, sensory and microbial characteristics of three formulated strawberry flavored milk samples were investigated under 14 days of storage at refrigeration (4oC) temperature.Methods: pH, acidity, specific gravity, TSS, fat, protein, sensory attributes and microbial quality were investigated.Result: Physicochemical properties varied from pH (5.47 to 6.37), acidity (0.15 to 0.19%), TSS (15 to 16oBrix), specific gravity (1.05 to 1.063), fat (1.87 to 2.07%) and protein (3.33 to 3.40%) under the storage conditions. The results of sensory parameters ranged color (3.27 to 7.93), flavor (3.27 to 7.93), taste (3.40 to 7.73) and overall acceptability (3.13 to 8.0). The total plate count (TPC) in strawberry flavored milk ranged from 3.67×103 to 24.67×103 cfu/ml. Sample 3 almost retained the highest values considering pH, acidity, specific gravity, fat and protein with few exceptions as compare to sample 1 and sample 2 which were not significantly different (p≤0.05). Sample 2 obtained the highest score for color, flavor, taste and overall acceptability which was significantly different (p≤0.05) from other sample 1 and sample 3. Although the TPC value lowest found in sample 1 but there was no significant different (p≤0.05) with sample 2 and sample 3. Overall, sample 2 had more reliable results till the 7 days of refrigeration storage, followed by sample 3 and sample 1.

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Section: Physico-chemical Propertiessupporting

confidence: 92%

Section: Physico-chemical Propertiessupporting

confidence: 72%

Section: Physico-chemical Propertiescontrasting

confidence: 61%

See 1 more Smart Citation

Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

Hossin¹,

Debnath²,

Alam³

et al. 2021

AJDFR

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show abstract

“…Further, Dalim et al. (2012) confirmed that the overall acceptability score in banana flavored milk, when compared with chikoo flavored milk, was greater due to its higher viscosity. Also, Hasani and Javadian (2016) reported no undesirable changes in sensorial attributes of common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract.…”

Section: Resultsmentioning

confidence: 95%

Characterization of flavored milk containing bitter orange peel extract and Gaz‐angubin

Jalilzadeh-Afshari

Fadaei

2020

Food Science & Nutrition

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In this study, the effects of adding Gaz‐angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10‐day storage at 4°C. The results showed that increasing the level of Gaz‐angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk (p < .05). Generally, the flavored milk sample containing 15% Gaz‐angubin and 0.075% bitter orange peel extract was selected as the best treatment.

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“…The syrup was prepared by mixing milk samples and different densities of date syrup at the ratio of 5.0, 7.5, 10.0 and 12.5% date syrup/100 g total weight of milk. The mixture was heated at a temperature of 75 Degrees Celsius for 5 minutes to inhibit the enzymatic activity (Dalim, et al 2012). Heater device (Kenwood, KM070 Series, United Kingdom) was used, where heating temperatures in the container were distributed inside the mixture, upon which the device stopped automatically and the mixture was ready to be transferred to water bath and cooled using pieces of ice melted therein, so as to accelerate the process of reducing the mixture temperature to 5°C.…”

Section: Preparing Date Syrup Milk Drinkmentioning

confidence: 99%

Effect of Plant Sweeteners with Date Syrup on Physicochemical and Sensory Quality Properties of Cow's Milk

Alshamlan

2022

Journal of Food and Dairy Sciences

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This research study the effect of addition date syrup as sweetness in milk. Date syrup extracted from local dates as a source of sugar in producing flavored milk drinks, dates can be used as a natural sweetener with various health and nutritional advantages for customer acceptability. Dates syrup added to cow's milk with adequate amounts in (5, 7.5, 10, and 12.5% date syrup / total weight of flavored milk). Results of sensory evaluation indicated that the ratio of% exhibited the highest acceptability in compared with the other Results of physical, chemical, and sensory properties of the selected milk samples, found that water activity and pH content was high (p<0.05), and moisture content and percentage of soluble sugars were low (p<0.05). This results medicated that dairy products could be fortified with dates syrup with to produce drinks of high nutritional value without adding artificial additives, refined sweeteners and preservatives, and are accepted by consumers.

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

Cited by 8 publications

References 7 publications

Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

Characterization of flavored milk containing bitter orange peel extract and Gaz‐angubin

Effect of Plant Sweeteners with Date Syrup on Physicochemical and Sensory Quality Properties of Cow's Milk

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