Development of mango flavored Soy Dahi

Transcription

1 Development of mngo flvored Soy Dhi TA Rkhi* 1, MN Islm 1, SAM Hoque 2, MM Rhmn 3 1 Deprtment of Diry Siene, Bngldesh Agriulturl University, Mymensingh 2202; 2 Deprtment of Animl Breeding nd Genetis, Bngndhu Sheikh Muziur Rhmn Agriulturl University, Gzipur 1706; 3 Deprtment of Phrmology, Bngldesh Agriulturl University, Mymensingh 2202, Bngldesh Astrt The experiment ws imed to prepre mngo flvored soy milk sed dhi (whole ow milk : soy milk=1:1). To remove the eny flvour of soyen s well s to dd the mngo flvour, mngo juie were dded t the rte of 0, 5, 10 nd 15%. Dt on physil nd hemil prmeters were reorded nd nlyzed. It ws oserved tht smell nd tste, ody nd onsisteny, olor nd pperne s well s totl sore were signifintly inresed (p<0.01) when 5% mngo juie dded to soy milk sed dhi. These properties ould further e inresed signifintly (p<0.01) y inresing the level up to 10% ut inresing the level of mngo juie up to 15% were signifintly deresed (p<0.01) the physil properties. After hemil nlysis, signifint inresing (p<0.05) in idity, totl solids nd rohydrte ontent ut signifintly deresing (p<0.05) in ft nd sh ontent of dhi were oserved due to the ddition of mngo juie. Compiltion of physio-hemil properties it ws oserved tht ddition of 10% mngo juie prepred high qulity low ost mngo flvored soy milk sed dhi. Considering the shortge long with high prie of milk we ould trnsfer the tehniques to the mnufturer to produe nd mrket the mngo flvored soy milk sed dhi. Key words: Mngo juie, soyen, whole milk Bngldesh Animl Husndry Assoition. All rights reserved. Bng. J. Anim. Si (1): Introdution Due to shortge of milk nd other protein rih food of niml origin in Bngldesh, the inidene of protein mlnutrition is very high. For this purpose, low ost proessed supplementry food need to e developed in Bngldesh nd the produt suh s Soy milk nd urd n ply vitl role. Soyen ontins out 20% oil nd the oil of soyen ontin 85% unsturted ftty id nd lso no holesterol, it is lso rih in C nd Vitmins A, B, C, nd D (Rhmn, 1982). Now dys different kinds of humn foods re prepred from soyen suh s Soy milk, Tofu, Ie rem, Su Fu, Beverge et. Ourne of light eny flvour of soymilk is not epted y generl people nd it n e improved y dding different flvors. The preprtion of yoghurt (dhi) hs een investigted y numer of reserhers in different prts of the world (Desi et l nd Shukl et l. 1987). But in Bngldesh very limited work hs yet een done on the preprtion of fruit dhi. For these instnes, this experiment is very importnt in present ondition euse the people of our ountry hve no ide out this new food produt. Keeping the foresid relity in mind the present study ws undertken to prepre mngo flvored soy milk sed high qulity Dhi. Mterils nd Methods Whole milk ws olleted from Bngldesh Agriulturl University (BAU) Diry Frm nd soyen seeds were olleted from Deprtment of Genetis & Plnt Breeding, BAU Mymensingh. Soy milk from soyen powder 1000 g whole soyen seed free from immture field dmge nd lk spot were grinded in soy flour mill. 125 g powder ws dissolved with 1000 ml of wter y stirring. The soy milk ws strined through fine loth to seprte the residue. Soy milk ws then oiled t C for minutes with onstnt stirring. Preprtion of mngo juie The mngo fruit ws wshed y distilled wter, skin ws seprted, seeds were removed nd the fruit pulp ws lended. After lending the juie ws filtered y len loth nd stored t refrigertion temperture (4 0 C) until preprtion of Dhi. Chemil tests nd nlysis of ow s milk nd soy milk Before preprtion of vrious types of Dhi the initil hemil qulity of ow milk nd soy milk ws nlyzed in terms of speifi grvity, idity * 44 Corresponding Author: tslimlim@yhoo.om

2 Rkhi et l. (2013) Bng. J. Anim. Si. 42 (1): 44-48, ph, totl solids, moisture, ft, protein,rohydrte nd sh in the lortory. Preprtion of different types of Dhi The Dhi wre prepred y dding the strter ulture (t the rte of 2%) to the mixed milk olleted from lol mrket nd dissolved properly y stirring. The milk ws then poured in severl pre-oiled wter wshed plsti ups of out 100 ml size nd kept t n inution temperture of 42 0 C for 4 hours for omplete ogultion of the smples. After omplete ogultion, the Dhi smples were tken out from the inutor nd were stored in refrigertor t 5 0 C for nlytil purpose. This type of Dhi ws identified s 'A' type (ontrol) Dhi for experimentl purpose. Mngo juie ws tken out from the refrigertor nd kept in the room temperture for melting. The mngo juie ws divided into three portions in different levels like 5, 10 nd 15% level in three different ekers. Different levels of mngo juie were dded to the mixed milk smples of 50% whole ow milk nd 50% soy milk nd mixed properly with the help of the spoon. Juie ws dded efore inution with ulture s suggested y Gndhi et l. (1977), Singh (1979) nd De (1985). The strter ulture ws dded to the mixed milk olleted from lol mrket nd dissolved properly y stirring it. Then the milk ws poured in severl pre-oiled wter wshed plsti ups of out 100 ml size nd then Dhi ws prepred y using the sme proedure used for mking ow milk Dhi. These different types of Dhi were identified s 'B', 'C' nd 'D' types of Dhi for the experimentl purpose. Thus four types of Dhi were prepred in this experiment using whole ow milk, soy milk nd mngo juie s: Type A {100 ml mixed milk (50% whole ow milk + 50% Soy milk)} s ontrol; Type B {95 ml mixed milk (50% whole ow milk + 50% Soy milk) + 5 ml. Mngo juie}; Type C {90 ml mixed milk (50% whole ow milk + 50% Soy milk) + 10 ml. Mngo juie); Type D {85 ml mixed milk (50% whole ow milk + 50% Soy milk) + 15 ml. Mngo juie). Evlution of different types of Dhi smple Orgnolepti prmeters on the physil tests (sensory evlution) mesured y expert judges were s: i. Smell nd tste sore - 50; ii. Body nd onsisteny sore -30; iii. Color nd pperne sore 20; iv. Overll sore Chemil tests nd nlysis of Dhi For ertifying the nutritionl sttus the smples were evluted in vrious wys. After the orgnolepti evlutions, ll Dhi smples were hemilly nlyzed in the lortory in terms of speifi grvity, idity, ph, totl solids, moisture, ft, protein, rohydrte nd sh. Sttistil nlysis All experimentl mterils were ompletely homogenous nd sttistil nlysis ws done s per Steel nd Torrie (1960) y using Completely Rndomized Design hving four (4) tretment with three (3) replition for eh. Results nd Disussion Initil qulity of ow s milk The flvour, pperne nd olour of the milk smple ws norml. Averge speifi grvity, moisture, totl solids, ft, solodsnot-ft, protein, rohydrte, sh nd idity were 1.031±0.002, 88.12±0.304, 11.88±0.30, 4.00±0.10, 7.88± 0.21, 3.44±0.07, 3.72±0.18, 0.71±0.02 nd 0.13 ±0.01, respetively (Tle-1). The initil speifi grvity nd the hemil nlysis of milk smples in this study were in ordne with the the norml rnge found in different litertures (Ekles et l. 1951, Jenness nd Ptton 1959, Rngpp nd Ahy 1971 nd Bisws 1997). Initil qulity of soy milk The speifi grvity, idity, moisture nd rohydrte of experimentl soy milk smple were 1.023±0.002, 0.136±0.009, 90.69±0.38 nd 2.28±0.41, respetively (Tle- 1). The results ws similr with the findings of Tuli (2007) who oserved the speifi grvity, idity, moisture nd rohydrte of mngo juie were 1.024, 0.133, nd 2.59, respetively. The totl solids nd sh ontent of soy milk smples were 9.31±0.38 nd 0.71±0.02, respetively (Tle 1). The result otined y Ktr nd Bhrgv (1994), s 10.59% totl solids nd 0.73% sh in soy milk smple ws lmost similr to our study. The verge perentge of ft nd protein of experimentl soy milk ws 2.48±0.08 nd 3.86±0.01, respetively whih were lmost similr with the result of Swrninthn nd Bhgvn (1966) who oserved the 2.50% ft nd 4.20% protein in soy milk. 45

3 Mngo flvored Soy Dhi Tle 1. Chemil qulity of Cow s Milk, soy milk nd mngo juie smple Types of Milk/Juie Cow Milk Soy milk Speifi grvity ± ±0.002 Aidity ± ±0.009 Mngo juie - - Moisture ± ± ±0.08 Totl solids ± ± ±0.03 Ft 4.00 ± ± ±0.02 Protein 3.44 ± ± ±0.15 Ash 0.71 ± ± ±0.01 CHO 3.72 ± ± ±1.25 Soure: Lortory of Diry Siene, Bngldesh Agriulturl University, Mymensingh-2202, Bngldesh Tle 2. Summry of the results of physil evlution of different Dhi smples Prmeters Types of Dhi LSD Sig. A B C D Vlue level Smell nd Tste ± ± ± ± ** Body nd onsisteny ± ± ± ± ** Color nd pperne ± ± ± ± ** Totl sore ± ± ± ± *** Figures within the sme row with different supersripts differ signifintly; *, p<0.05; ***, p<0.001; NS, non signifint; A, 50% ow milk+50% soy milk; B, 50% Cow milk+50% soy milk+5% mngo juie; C, 50% ow milk+50% soy milk+10% mngo juie; D, 50% ow milk+50% soy milk+15% mngo juie Tle 3. Summry of the results of hemil evlution of different Dhi smples Prmeters Types of Dhi LSD Sig. A B C D vlue level Aidity 0.76 ± ± ± ± * ph 4.24± ± ± ± NS Ft 4.52 ± ± ± ± * Totl solids ± ± ± ± *** Moisture ± ± ± ± *** Ash 0.86 ± ± ± ± * Protein 4.40± ± ± ± NS CHO ± ± ± ± *** Figures within the sme row with different supersripts differ signifintly; *, p<0.05; ***, p<0.001; NS, non signifint; A, 50% ow milk+50% soy milk; B, 50% Cow milk+50% soy milk+5% mngo juie; C, 50% ow milk+50% soy milk+10% mngo juie; D, 50% ow milk+50% soy milk+15% mngo juie Initil qulity of mngo juie The initil moisture nd totl solids of mngo juie were 84.19±0.08 nd 15.52±0.03 whih were lmost similr with Rmulu nd Ro (2003) who oserved moisture in the mngo juie. The ft, protein, Crohydrte nd sh of prepred mngo juie were 1.53±0.02, 3.58±0.15, 7.11±1.25 nd 3.30±0.01, respetively (Tle- 1). The results were in ordne with the results of Irhim et l. (2010) who oserved 1.75 % ft, 3.78 % protein, 7.61 % rohydrte nd 3.30% sh in mngo juie. Qulity of Dhi Physil prmeter The sore of smell nd tste, ody nd onsisteny, olor nd pperne s well s the totl sore of different types Dhi were ompiled in Tle 2. It ws oserved tht the individul nd totl sore of physil prmeters were signifintly inresed (p<0.01) when 5% mngo juie dded to soy milk sed Dhi. These properties ould further e inresed signifintly (p<0.01) y inresing the level up to 10% ut inresing the level of mngo juie up to 15% signifintly deresed (p<0.01) the physil properties. As rohydrte ontent of mngo 46

4 Rkhi et l. (2013) Bng. J. Anim. Si. 42 (1): juie is high (7.11 %), it s ddition up to 10 % developed eptle physil properties in Dhi. But further ddition mde the thiker, more yellow olor nd extreme sweet tste. The deresing nture of physil properties t the rte 15 % might e due to tht uses. The result of this experiment grees with the work of Desi et l. (1994) who found tht physil properties of mngo nd pinepple yogurts were higher thn tht of ontrol Dhi. Mustf (1997) nd Keting nd White (1991) lso found tht the ddition of fruit juie improved physil properties of Dhi. Chemil prmeters The idity, ph, totl solids, moisture, ft, protein, rohydrte nd sh of the prepred Dhi were ompiled in Tle-3. It ws oserved tht idity, totl solids, rohydrte nd sh ontent of Dhi were signifintly inresed (p<0.05) ut ft ontent is signifintly deresed (p<0.05) due to the ddition of mngo juie. Generlly fruit ontins low level of ft nd high level of rohydrtes nd sh. Therefore the vrition might ome from hemil omposition of mngo juie. The ph vlue nd protein ontent were unhnged. The results of the study grees with the findings of Desi et l. (1994) nd Mustf (1997) who found tht the titrtle idity, totl solids, rohydrte nd sh ontent of fruit Dhi ws signifintly inresed due to the ddition of fruit juie/plup. They lso stted tht the ft ontent of fruit juie Dhi might e deresed depending on the ft ontent of fruit. Srker et l. (1996) studied the idity ontent of plin misti Dhi from different distrits of West Bengl nd found tht idity perent ws within the rnge of 0.36 to 1.17% with n verge vlue of 0.92 perent. Sultn (2005) found tht moisture ontent of Dhi smple deresed due to ddition of different levels of mngo juie whih grees with our findings (Tle-3). Totl solids ontent of plin misti Dhi ws studied y Srkr et l. (1996) nd reported tht verge totl solids ontent of Dhi olleted from different distrits of West Bengl ws within the rnge of 29.5 to 52.30% with n verge vlue of 40.27%. Ghosh nd Rjorhi (1987) oserved tht solids ontent of plin mrket Dhi vried from to 43.04% with n verge vlue of perent. Totl solids ontent Dhi from our experiment ws greed with the ove results. Conlusion From this study, it is ler tht ddition of mngo juie to Soy Dhi inresing the physil qulity ut somewht devition oures in se of hemil properties. Considering the ute shortge long with high prie of milk this hemil hnges might e eptle for developing mngo flvored soy sed Dhi. Referenes Bisws AA. (1997). Effet of Bnn (Mus spientum) lef on qulity of rw milk. M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Mymensingh. De S (1985). Outlines of Diry Tehnology. Oxford University Press, New Delhi. Desi SR, Toro VA, Josh SV (1994). Utiliztion of different fruit in the mnufture of yoghurt. Indin Journl of Diry Siene, 47: Ekles CH, Coms WB, My H (1951). Milk nd Milk Produts. 4 th edition, MGrw- Hlill Book Compny, New York, P. 48. Gndhi DN, Mdnll MS, Nmudripd VKN (1977). Development of low-ost milk produt for the people of Uttrprodesh. Indin Journl of diry siene, 156: Ghosh J, Rojorhi GS (1987). Chemil miroiologil nd sensory properties of with misti dhi in Clutt. Asin Journl of Diry Reserh, 6:11-18 Irhim M, Prsd KN, Ismil A, Azln A, Ad AH (2010). Physiohemil omposition nd ntioxidnt tivities of underutilized Mngifer pjng fruit. Afrin Journl of Biotehnology, 9: Jenness R, Ptton S (1959). Priniples of Diry Chemistry. John Wiley nd Sons, London, P Ktr RV, Bhrgv VN (1994). Studies of the mnufture of rsogoll from ufflo milk nd soy milk lends. Indin Journl of Diry Siene, 47: Keting KR, White CH (1991). Effet of lterntive sweeteners in plin nd fruit flvored yoghurts. Journl of Diry Siene, 73: Mustf MMH (1997). A study on the preprtion of fruit dhi (yoghurt). M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Mymensingh. Rhmn M (1982). A omprtive study on ows nd uffloes milk nd their shelf life t room nd refrigertion temperture. MS Thesis, Deprtment of Diry Siene. Bngldesh Agriulturl University, Mymensingh. 47

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