UTILIZATION OF KOKUM JUICE FOR PREPARATION OF PANEER WHEY BEVERAGE*

Size: px

Start display at page:

Download "UTILIZATION OF KOKUM JUICE FOR PREPARATION OF PANEER WHEY BEVERAGE*"

Horatio Wright
5 years ago
Views:

1 J. Dairying, Foods & H.S. 27 (1) : 19-25, 2008 UTILIZATION OF KOKUM JUICE FOR PREPARATION OF PANEER WHEY BEVERAGE* P.S. Rupnar, K.D. Chavan**, B.K. Pawar and D.N. Bhosale Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri , India ABSTRACT Organoleptically paneer whey beverage (PWB) prepared from 2.5 per cent kokum juice and 15 per cent sugar with 0.1 per cent jeera powder was chemically contained %, TS, % total sugar, 4.66 % reducing sugar, 15.08% non reducing sugars, % acidity and 0.09% protein and ph The TS, total sugar, reducing sugar, non reducing sugar, acidity and protein increased significantly with increase in level of kokum juice while ph of PWB reduced significantly with increasing level of kokum juice. The acidity content of PWB showed decreasing trend with increase in sugar level. Effect of sugar level on all other constituents found significant except acidity. The cost of production of PWB was in the range of Rs to 5.57 / lit. INTRODUCTION Whey is the largest and highly nutritious important by-product of the dairy industry. It is obtained during the manufacture of casein, cheese, paneer, shrikhand and chhana. In whey, lactose is the major constituent and whey proteins, water soluble vitamins and minerals are secondary components. Whey constitutes about 80 to 90 per cent of the volume of milk used for conversion into paneer, chhana, casein. It contains about 45 to 55 per cent of the milk nutrients, comprising of serum proteins, lactose, minerals and vitamins. Whey possessco preventive and curative elements and is especially used to treat a wide variety of ailments such as arthritis, anemia and liver complaints (Jelan, 1992). Whey drinks can stabilize the osmolar system in the body and have a thirst quenching effect. Whey proteins also have special reference to biological activities such as appetite suppression, antioxidantative activity, anticarcinogenic activities, and therapeutic value (Bajaj and Sangwan, 2002). The whey contains nutritious proteins like α -lactalbumin, β -lactoglobulin serum albumin, immunoglobulins plus lactose, milk salts etc. (Purnik and Rao, 1996). Kokum (Garcinia Indica Chiosy) fruit has got dietary importance and it can be utilized in preparation of chatni, Solkadhi, fishkari and sharbat. The hydroxycitric acid (H.C.A) is present in kokum which prevents conversion of sugar into fat and thus bodyweight cannot be increased and fattiness can be avoided (Lachake, 2006). It is also considered as antiobesity drug. Ripe kokum fruits contain substantial amount of malic acid little tartaric or citric acid, which has an acceptable acidic taste. It is anthelmintic, cardiotonic and useful against dysentery, pains and heart complaints. Thus all parts of kokum plant are useful in both economical and medicinal point of view (Lachake, 2006). Since beverages are gaining more and more popularity among Indian population, the present investigation is therefore planned to prepare paneer whey beverage by addition of kokum juice, sugar and jeera to enhance its palatability. MATERIAL AND METHODS The pooled samples of crossbred cow were obtained from research cum Development project on cattle, MPKV, Rahuri, Dist Ahmednagar (M.S.). Good quality preserved kokum juice was procured from local market for experimentation. * Part of M.Sc. (Agri.) thesis submitted by first author to Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (M.S.), India. ** Animal Science and Dairy Science Section, College of Agriculture, Pune 3. (M.S.), India

2 20 J. DAIRYING, FOODS & H.S. Paneer whey, obtained during manufacture of paneer (Singh and Kanawajia, 1988) from cow milk was used as raw material for preparation of beverage. Phase I Levels of ingredients examined were as below : Kokum juice : 1.5, 2.5, 3.5 and 4.5 per cent of whey (v/v) Sugar level : 9,12,15,18 per cent of whey (w/v) Jeera powder : 0.05, 0.1, 0.15 per cent of whey (w/v) The samples of paneer whey beverage prepared were sensorily examined using ranking test. Out of four levels of kokum juice 3 levels were selected with 15 per cent sugar. Out of four, best 2 levels of sugar were selected with 2.5 per cent kokum juice. Out of three, best one level of jeera powder was selected with 2.5 per cent kokum and 15 per cent sugar. Phase II Most acceptable three levels of kokum juice and two levels of sugar viz, 12 and 15 per cent and one level of jeera powder i.e. 0.1 per cent were selected from Phase I. Thus, paneer whey beverage samples prepared with six treatment combinations as given below were studied in detail : Treatment Kokum juice (%) Sugar (%) Manufacture of paneer whey beverage Whey Cooling at room temperature Defatting Deproteinization Addition of sugar Addition of jeera powder Addition of kokum juice Mixing Bottling Refrigerated cooling ( C) and storage Flow chart of paneer whey beverage Paneer whey beverage samples were prepared as per Reddy et al (1987) with following modifications. The paneer whey obtained from cow milk was cooled to room temperature and then it was passed through the cream separator machine for removal of residual fat. Then, this defatted whey was deproteinized by heat treating at a temperature of 90 0 C and kept undisturbed overnight at room temperature to allow the precipitated protein to settle down. The whey was filtered using double layered muslin cloth to obtain deproteinized whey. After getting this defatted and deproteinized whey; sugar, jeera powder and kokum juice were added. The products were filled in sterilized bottles and then cooled and stored in refrigerator at 5-7 o C. Chemical analysis : The samples of paneer whey were analysed for total solids, protein, reducing sugar, acidity and ph using the methods given in BIS (1981). The samples of kokum juice were analysed for TSS, reducing sugar, total sugar, acidity and ph. The TSS were determined with Brix Hand refractometer, Reducing sugar, total sugar, acidity and ph as per the method of BIS (1981). The experimental samples of paneer whey beverage were examined for chemical constituents namely total solids, protein, reducing sugar, non-reducing sugar, total sugars, acidity and ph as per the methods given in BIS (1981).

3 Vol. 27, No. 1, TABLE 1. Chemical composition of paneer whey. Replications TS Protein Reducing sugar Acidity ph (%) (%) (%) (%) L.A I II III IV V VI Mean TABLE 2. Composition of Kokum Juice Constituents Sample Mean I II TSS ( 0 Brix) Acidity (%) ph Reducing sugar (%) Total sugar (%) Cost of production of PWB for different treatments was calculated using the procedure used by Khamrui and Rajorhia (1998). The samples of PWB were subjected to the organoleptic evaluation by adopting 9 point Hedonic scale as per IS : 6273 (Part II) (1971). A panel of five semi-trained judges were provided samples of paneer whey beverage for sensory evaluation. Chemical composition of paneer whey : Whey has been classified according to origin and the mode of precipitation of casein. Now a days, whey systems such as cheese whey, acid casein whey and rennet casein whey are commonly known to the industry; while particularly to the Indian dairy industry chhana whey, paneer whey and chakka whey are well known. Different factors such as kind and composition of milk used, heat treatment given to it, type and amount of coagulant added are important in determining the composition of paneer whey. On an average chemical composition of whey, obtained as a byproduct while preparing paneer from cow milk is given in Table 1. It was observed that paneer whey contained 6.25, 0.09, 4.52 and 0.21 per cent TS, protein, reducing sugar and acidity respectively and ph Composition of Kokum juice : Kokum juice used in the preparation of PWB as a flavouring agent was also examined for the content of major components. The results obtained are presented in Table 2. Optimization of processing parameters : In this part of research work optimization of processing parameters for preparation of paneer whey beverage was done along with levels of sugar, Kokum and jeera. Defatting : In order to minimize rancidity in the finished product due to fat deterioration, defatting of whey was done by hand cream separator. It would also avoid the cream line formation at the surface during storage of product. Deproteinization : Defatted whey was heated at 90 0 C for few seconds and allowed to settle heat coagulated whey proteins, decanted and filtered through double layered muslin cloth to avoid the sedimentation. It helped to give uniform consistency, increase the appearance of the product and increased acceptability of the whey beverage. Sugar levels : The four sugar levels viz., 9, 12, 15 and 18 percent (w/v) of whey were examined. These levels were decided by taking into account the results of previous research workers and trials taken preliminarily. These sugar levels were added in whey with fixed level of kokum juice (2.5%) and beverage was sensorily evaluated. The results

4 22 J. DAIRYING, FOODS & H.S. TABLE 3. Chemical composition of paneer whey beverage Treatment TS Total sugar Reducing Non reducing Acidity Protein ph (%) (%) sugar (%) sugar (%) (%) (%) a a 4.48 a a 0.413c 0.09 a 4.46c b b 4.52 b b b 0.10 b b 4.12 b c c 4.56 bc bc c 0.13 c 3.84 a Result * * * * * * * S.E. ± CD at5% a a a a b b b b Result * * * * NS * * S.E. ± CD at5% a de a f b bc bc cd cd ab e a Result * NS NS NS NS NS * S.E. ± CD at5% Note : The treatment means having different superscripts are statistically significant. The treatments mean having same superscripts are statistically non significant. showed that 9 per cent sugar was inadequate to give desired sweetness, while 18 per cent sugar was too sweet. Therefore, 12 and 15 per cent sugar levels were selected for their inclusion in the next part of optimization study i.e. in 2 nd phase of experiement. Selection of colouring agent : Different liquid colours like rose pink, pink, raspberry red were tried for addition to PWB to match its colour with kokum sharbat since its natural colour was faded when added in whey. Out of these, raspberry red liquid colour was selected for addition to the final product. Colour addition was done for increasing the appearance and acceptability of the product. Colour intensity of the PWB was adjusted with the help of Methuen Handbook of Colour to chart B 8 and colour sheet No. 12 (12B8) (Kornerup and Wanscher, 1978). Statistical analysis : The experiment was laid out in factorial (CRD) completetely Randomized Design. The experimental data were analysed using the statistical methods of Snedecor and Cochran (1994). RESULTS AND DISCUSSION Total solids : Total solids content of PWB presented in Table 3, showed that there was significant effect of levels of kokum juice, sugar and treatment combination on the TS content of PWBs. The total solids content at 4.5 per cent Kokum juice ( ) was significantly higher (19.94%). TS content of PWBs ranged from per cent ( ) to per cent ( ) with an average of per cent. From results it can be seen that TS content increased significantly with increased level of kokum and sugar. The results are almost similar with the results obtained by Kesarkar (2002). Bawake (1995) reported less (15.8 to per cent), TS in paneer whey soft drinks. D yanchenko and Suares (1984) reported same results as 17 per cent TS in cheese whey beverage.

5 Vol. 27, No. 1, TABLE 4. Estimated cost of production of the paneer whey beverage. Treatments Quantity Cost of Quantity Cost of Quantity Cost of Processing Attendant Attendent Total Total Per kg of whey whey of sugar sugar of kokum kokum cost (Rs) cost (Rs) quantity cost cost (lit) (Rs) (kg) (Rs.) juice (lit) juice after loss (Rs.) (Rs.) ½ ½ ½ ½ ½ ½ Paneer whey soft drink to be made : 100 kg Handling losses : 2 % Expected yield : 98 kg Processing cost : Rs. 0.50/kg Sugar : Rs. 20/kg Attendent : Rs. 100/day Whey : Rs. 0.50/lit Total sugar : It was seen from the results presented in Table 3, that total sugar content in PWB was significantly influenced by level of Kokum juice and sugar added in the product. The total sugar content increased with increase in level of Kokum juice and sugar. It was 18.15, and per cent in, and and 16.96, per cent in and respectively. Total sugar content of PWB ranged from and per cent (Table 3). Average total sugar content in the present study was found to be per cent, which is in line with the findings of Kesarkar (2002) and D yanchenko and Saures (1984) in PWB and fruit whey beverage respectively. Reducing sugar : Lactose is a major reducing sugar in paneer whey. On an average PWB contained 4.52 per cent reducing sugar with a range of 4.30 to 4.71 per cent (Table 3). It was observed that the reducing sugar content in PWBs was significantly influenced by the levels of Kokum juice and sugar. However, effect of interaction of treatment combinations on reducing sugar was non significant. Higher value (4.71%) was observed in sample having 4.5 per cent Kokum and 15 per cent sugar. The results are matching with the results of Kesarkar (2002). Non reducing sugar : Cane sugar was added as a sweetening agent to enhance the taste of the whey beverage, which was major source of non-reducing sugar in PWBs. From the results presented in Table 3, it was seen that non reducing sugar content in PWBs ranged from to per cent with an average value of per cent. Since cane sugar was added per hundred unit of whey its values were reduced as it was expressed on per cent basis. Two sugar levels viz., 12 and 15 per cent were tried to find their suitability in the whey beverage. Significant difference was noticed in its content. Levels of Kokum juice significantly affected the non reducing sugar content in PWB. However the interaction effects of two factors on non-reducing

6 24 J. DAIRYING, FOODS & H.S. sugar content of product were non-significant. Higher values for non-reducing sugar were observed in sample having 4.5 per cent Kokum and 15 per cent sugar. Findings of the present study were in line with the results of Kesarkar (2002). Acidity (% LA) : The acidity content of PWBs ranged from to per cent ( ) with an average of per cent (Table 3). The acidity of PWBs increased with increased level of kokum juice. Average acidity at, and levels of kokum juice was 0.413, and per cent, respectively, which varied significantly. It was observed that the sugar levels have nonsignificant effect on acidity of PWBs. Also the effect of interaction of both treatments was found to be non significant. Higher acidity was observed in sample (0.758 per cent) while lowest (0.410 %) in sample. Acidity of PWBs was in line with findings of Kesarkar (2002) i.e per cent average acidity was observed in PWB. Bewake (1995) reported higher (0.94 per cent) acidity in paneer whey soft drink. Protein : It was revealed from the results presented in Table 3 that the protein content of PWBs was significantly affected by Kokum juice level and also by levels of sugar. The protein content in PWBs ranges from ( ) to 0.14 ( ) per cent with an average of 0.11 per cent. The present value was very low as compared to the results reported by Kesarkar (2002), Bawake (1995), Upadhyaya and Khan (1979). It might be due to use of deproteinized whey in the present study. ph : The ph of the samples of final product was also studied. The results in respect of ph presented in Table 3 indicated that ph of PWBs ranged from 3.82 to 4.68 with an average of4.14. The results of ph values were close to that reported by Gandhi (1984), Bawake (1995) and Kesarkar (2002). It was revealed from results that ph was significantly affected by Kokum juice and sugar levels. However, the interaction effects of both treatments were also significant. As usual opposite trend for ph was observed to that of acidity content in the final product. It decreased as 4.46, 4.12, 3.84 for,, levels of kokum, respectively and increased as sugar level increased as 4.04 for and 4.24 for. The interactions of both treatment combinations differ significantly. Treatment (4.24), (4.68) and (3.82) differed significantly while treatment and, treatments and, treatments and, treatments and were at par with each other. The TS, total sugar, reducing sugar, non reducing sugar, acidity and protein content of PWBs increased significantly with increased level of kokum juice. There was significant effect of sugar level on TS, Total sugar, reducing sugar, non reducing sugar protein and ph. ph decreased with increased level of kokum juice. Non-significant effect of sugar level was found on acidity. The interaction effect of two factors was found significant on TS content and ph. Cost of production : The production cost of PWB does not include the savings from the reduction of the sewage plant load for whey disposal at the same time, cost of whey, being dumped in gutter, was not considered. The cost of production (Table 4) worked out by taking into account prevailing local market rates of various inputs. However, building, packaging and equipment cost with their depreciation have not taken into account as the level of production was on laboratory scale. It was seen from the values indicated in Table 4 that the cost of production of top ranking three experimental samples viz.,, and was Rs. 5.11, 4,72 and 5.57 per kg of final product. The main items which contributed to

7 the cost of production of PWB were sugar and kokum juice. Therefore, as sugar level and kokum Vol. 27, No. 1, juice level were increased the cost of production of beverage was also increased. REFERENCES Bajaj, R.K. and Sangwan, R.B. (2002). Indian J. Dairy Sci. 55 (5) : Bawake, V.B. (1995). M.Sc. (Agri.) Thesis submitted to M.P.K.V., Rahuri. BIS (1981). Handbook of Food Analysis XI : Dairy Products SP : 18. Bureau of Indian Standards, New Delhi. D yachenko, L.F. and Suarez, V. (1984). Dairy Sci. Abstr. 47(4) : 687. Gandhi, D.N. (1984). Dairy Guide 6(8) : 41. IS 6273 (Part II) (1971). Guide for sensory evaluation of foods. Methods and evaluation cards. Indian Standard Institution, Manak Bhavan, New Delhi. Jelan, P. (1992). In : Whey and Lactose Processing, (J. Zadow ed), Elsevier Applied Science, London and New York. Kesarkar T.V. (2002). M.Sc. (Agri.) Thesis submitted to M.P.K.V., Rahuri, India. Khamrui, K. and Rajorhia G.S. (1998). Indian J. Dairy Sci. 51 (6) : Kornerup, A and Wanscher, J.H. (1978). Methune Handbook of Colour, 3rd edition. Lachake, A. (2006). Sakal News Paper dated 29 th March Purnik, D.B. and Rao, H.G. (1996). Indian Dairyman 48(11) : Reddy, G.J. el al. (1987). Indian J. Dairy Sic. 40 (4) : Singh, S. and Kanawajia, S.K. (1988). Indian J. Dairy Sci. 41 (3) : Snedecor, G.W. and Cochran, W.G Statistical Methods th Edition. East-west Press Pvt. Ltd. New Delhi. Upadhyaya, U. and Khan, A.Q. (1979). Allahabad Farmer, 50(4) : Cited : Dairy Sci. Abstr. 43(7) : 503.

INFLUENCE OF ADDITION OF GUAVA PULP AND SUGAR ON SENSORY QUALITY OF GUAVA YOGHURT

J. Dairying, Foods & H.S., 28 (2) : 95-100, 2009 AGRICULTURAL RESEARCH COMMUNICATION CENTRE www.arccjournals.com / indianjournals.com INFLUENCE OF ADDITION OF GUAVA PULP AND SUGAR ON SENSORY QUALITY OF