International Journal of Current Research and Review
ISSN: 2231-2196 (Print)ISSN: 0975-5241 (Online)
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IJCRR - Vol 05 Issue 17, September, 2013

Pages: 43-46

Date of Publication: 12-Sep-2013


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ORGANOLEPTIC QUALITY OF LOW FAT DIETETIC FERMENTED DAIRY DRINK AT LOW PRICE

Author: Kirti Srivastava, Ramesh Chandra

Category: Healthcare

Abstract:The present study was undertaken with the objectives to develop suitable technology for preparation of low fat dietetic fermented dairy drink, to evaluate the organoleptic quality of dietetic fermented dairy drink as well as cost of the product. Three different percentage of milk fat 0.5%, 1.5%, and 3% indicated as F1, F2, and F3 respectively and four different levels of cornflakes powder 4%, 6%, 8% and 10% indicated as C1, C2, C3, and C4 respectively compared to each other. The sensory evaluation of the prepared dairy drink was carried out by using the nine point hedonic scale. Cost of the product was also worked out for different treatment combinations. The data obtained during investigation was statistically analyzed by using factorial design and critical difference between combinations. Amongst the different treatment combinations of dietetic fermented dairy drink, F3C3 having 3 percent milk fat and using 8 percent level of cornflakes powder was found to be superior in terms of flavour and taste, colour and appearance, consistency as well as overall acceptability over the other treatment combinations. The cost wise, dietetic fermented dairy drink prepared was also more economical as compared to the dairy drink available in present day market.

Keywords: cornflakes powder, milk fat, dairy drink, skim milk.

Full Text:

INTRODUCTION

Cultured buttermilk is economical, delicious and healthful. It is also an ideal beverage for weight watchers. It is so easy to digest that people with poor appetite can readily assimilate it. Cultured buttermilk has a high nutritive and therapeutic value. It is a good source of protein, riboflavin and calcium. Those with digestive problem are often advised to drink buttermilk rather than milk as it is more quickly digested. Many bakers use cultured buttermilk in biscuits, pancakes and other similar product because of the tangy flavour it imparts. Consumers need to be careful with cultured buttermilk because it is a soured product. Although harmful bacteria should not be able to thrive in it, if the flavour is slightly off, it is better to dispose of the buttermilk than to experience minor gastrointestinal distress as the result of bacteria or molds (Sinha and Sinha, 2000)

Maize (Zea mays L.) is an important coarse grain cereal crop holding third position in world production next to wheat and paddy. The pre-eminence of corn is due to its wide diversity of uses and highly useful products into which it can easily be transformed. Maize was domesticated in Central America 6,000 to 10, 0000 years ago. It spread to the rest of the world in the 16th to 18th centuries (FAO 1992 and CIMMYT, 1997). Maize crop has a special place in Indian agriculture and is staple food of people of Utter Pradesh, Punjab, Rajasthan, especially for low socio economic group (Deosthale and Pant, 1971; Reddy et. al. 1991). Maize is consumed mainly in the form of roti, sattu, dalia, phullae, etc. in India. It is used also as an important industrial ingredient for the manufacture of starch, glucose – syrup, dextrose, high fructose syrup, industrial alcohol, beer and whisky (Bhat and Puri, 1971). Maize flour is also used for the manufacture of cereal products, snack foods, cornflakes, instant foods, biscuits, wafers, crackers supplementary foods etc (Kent, 1976).

MATERIALS AND METHOD

The experiment was carried out in the Research Laboratory of Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences (Deemed-to-be-University), Allahabad. U.P. Skim milk was collated from student’s training Dairy Sam Higginbottom Institute of Agriculture, Technology and Sciences (Deemed-to-be-University), Allahabad. Corn flakes, Salt and other spices were purchased from the local market of Allahabad.

Dietetic fermented dairy drink was prepared by the method adopted for preparation of set curd, with the slight modifications. Quantity of variables such as skim milk, milk fat and stabilizer were optimized converted into curd. Which later was churned fifty percent water, salt and spices were added to it. For flavour enhancement, cornflakes powder was added to it. Dietetic fermented dairy drink composition made according to the method of the invention exhibit good organoleptic characteristics.

Sensory evaluation of low fat dietetic fermented dairy drink was done by a panel of five judges. The evaluation of the product was carried out by using hedonic score card based on “9 point Hedonic scale” allotted for various parameters. (Srilakshmi, 2002) The cost of the prepared product was calculated at the prevailing prices of raw materials purchased from the local market of Allahabad. The data obtained for various parameters was statistically analyzed for its validity by using factorial design and critical difference (C.D.) technique (Imran and Coover, 1983).

RESULTS AND DISCUSSION

Three different ratio of milk fat and four different levels of cereal i.e. cornflakes powder was used in the present experimental work. Dietetic fermented dairy drink prepared from different treatment combinations were compared with each other. The data collected on different aspect as per the methodology have been tabulated and analysis is presented and discussed in the following sequence.

Flavour and taste

Highest flavour and taste score of dietetic fermented dairy drink sample 8.68 was recorded in F3C3. The difference was found to be significant in most of the treatment combinations. Difference in flavour and taste of dietetic fermented dairy drink was probably due to the typical flavour of corn flakes powder added in dietetic fermented dairy drink.

On comparison, the mean values of fat level against the critical difference value, the average value of F3 (8.17) was highest and it differs significantly from all other fat levels. So it can be regarded as the best and on comparison, the mean values of cornflakes ratio against the critical difference value, the average value of C3 (8.52) was highest and it differs significantly from all other cornflakes ratio. So it can be regarded as the best.

Consistency

Highest consistency score of dietetic fermented dairy drink 8.48 was recorded in F3C3. The difference was found to be significant in most of the treatment combinations. The difference in the consistency noted in different treatment combinations was due to variation of cornflakes powder in dairy drink.

On comparison, the mean values of fat level against the critical difference value, the average value of F3 (8.16) was highest and it differs significantly from all other fat levels. So it can be regarded as the best and on comparison of the mean values of cornflakes ratio against the critical difference value, the average value of C3 (8.41) was highest and it differs significantly from all other cornflakes ratio. So it can be regarded as the best.

Colour and appearance

Highest colour and appearance score of dietetic fermented dairy drink samples 8.52 was recorded in F3C3. There was significant difference in most of the treatment combinations. The difference in the colour and appearance noted in different treatment combinations was due to variation of cornflakes powder and spices in dairy drink.

On comparison, the mean values of cornflakes ratio against the critical difference value, the average value of C3 (8.41) was highest and it differs significantly from all other cornflakes ratio. So it can be regarded as the best.

Overall acceptability

Highest overall acceptability score of dietetic fermented dairy drink samples 8.52 was recorded in F3C3 Overall acceptability score of dietetic fermented dairy drink differed significantly in most of the treatment combinations.

On comparison the mean values of fat level against the critical difference value, the average value of F3 (8.11) was highest and it differs significantly from all other fat levels. So it can be regarded as the best and on comparison, the mean values of cornflakes ratio against the critical difference value, the average value of C3 (8.42) was highest and it differs significantly from all other cornflakes ratio. So it can be regarded as the best.

Cost of the product

The average cost of production, one kg of dietetic fermented dairy drink samples i.e. F1C1, F1C2, F1C3, F1C4, F2C1, F2C2, F2C3, F2C4, F3C1, F3C2, F3C3, and F3C4, were Rs.30.05, Rs.35.29, Rs.40.34, Rs.45.21, Rs.31.36, Rs.36.57, Rs.41.60, Rs.46.45, Rs.32.67, Rs.37.86, Rs.42.86 and Rs.47.69 respectively. The cost of production of dietetic fermented dairy drink sample F1C1 (30.05) was much less then the other sample

CONCLUSION
From the findings of this study, it was concluded that among the different treatment combinations of fermented dairy drink, F3C3 having 3 percent milk fat and using 8 percent cornflakes powder level was found to be superior in terms of overall acceptability over the other treatment combinations. Therefore, it is concluded that for overall improvement in consistency, flavour, and taste in a level of 8 percent could easily be incorporated to produce good quality dairy drink. The cost wise dietetic fermented dairy drink treatment combinations were also more economical as compared to the dairy drink available in present day market. It is thus anticipated that dietetic fermented dairy drink will in future provide additional benefits to consumers with respect to convenience, price and health.

References:

  1. Bhat, C.M. and Puri, B.(1971):  Nutritive value of maize as affected by home processing. Ind, J. Nutr. Dietet, 9:244 – 248.
  2. CIMMYT. (1997): Science of sustain people and environment. Mexico, D.F: CIMMYT.ISSN: 0188-M9214.PP.38-39.
  3. Deosthale, Y.G. and Pant, k.c. (1971): Nutrient composition and amino acid pattern of some high yielding maize varieties. Ind. J. Nutr. Dietet. 8: 244 – 248.
  4. FAO Agro stat. (1992): Food Balance Sheets, FAO, Rome, Italy.
  5. FAO, (2009): Food and Agriculture Organization of the United Nations. Statistical Division. Maize, rice and wheat: area harvested, production quantity, yield
  6. Imran, R.L and Coover< W.B. (1983): A modern approach to statistics. New york: John willy and sons inc, 497.
  7. Kent, N.L. (1976): Technology of cereals, Pergamon Press, England, p.210.
  8. Reddy, N.S.; Kamble, R.M. and Khan, T.N.I. (1991): Evaluation of nutritional quality of maize and maize products. The. Ind. J. Nutr. Dietet. 28: 90 – 94.
  9. Sinha, P.R. and Sinha, R.N. (2000): Importance of good quality dahi in food. Indian Dairyman, 52: 45-47.
  10. Srilakshmi,B. (2002): Food Science, 4th Edition, New Age International Publishers. New Delhi pp – 247 – 251.

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Best Article Award

A Study by Badritdinova MN et al. entitled "Peculiarities of a Pain in Patients with Ischemic Heart Disease in the Presence of Individual Combines of the Metabolic Syndrome" is awarded Best Article for Vol 12 issue 24
A Study by Sindhu Priya E S et al. entitled "Neuroprotective activity of Pyrazolone Derivatives Against Paraquat-induced Oxidative Stress and Locomotor Impairment in Drosophila melanogaster" is awarded Best Article for Vol 12 issue 23
A Study by Habiba Suhail et al. entitled "Effect of Majoon Murmakki in Dysmenorrhoea (Usre Tams): A Standard Controlled Clinical Study" is awarded Best Article for Vol 12 issue 22
A Study by Ghaffar UB et al. entitled "Correlation between Height and Foot Length in Saudi Population in Majmaah, Saudi Arabia" is awarded Best Article for Vol 12 issue 21
A Study by Leow Jun Xian and Siti Sarah Binti Maidin entitled "Sleep Well: Mobile Application to Address Sleeping Problems" is awarded Best Article for Vol 12 issue 20
A Study by Avijit Singh et al. entitled "Comparison of Post Operative Clinical Outcomes Between “Made in India” TTK Chitra Mechanical Heart Valve Versus St Jude Mechanical Heart Valve in Valve Replacement Surgery" is awarded Best Article for Vol 12 issue 19
A Study by Sonali Banerjee and Mary Mathews N. entitled "Exploring Quality of Life and Perceived Experiences Among Couples Undergoing Fertility Treatment in Western India: A Mixed Methodology" is awarded Best Article for Vol 12 issue 18
A Study by Jabbar Desai et al. entitled "Prevalence of Obstructive Airway Disease in Patients with Ischemic Heart Disease and Hypertension" is awarded Best Article for Vol 12 issue 17
A Study by Juna Byun et al. entitled "Study on Difference in Coronavirus-19 Related Anxiety between Face-to-face and Non-face-to-face Classes among University Students in South Korea" is awarded Best Article for Vol 12 issue 16
A Study by Sudha Ramachandra & Vinay Chavan entitled "Enhanced-Hybrid-Age Layered Population Structure (E-Hybrid-ALPS): A Genetic Algorithm with Adaptive Crossover for Molecular Docking Studies of Drug Discovery Process" is awarded Best article for Vol 12 issue 15
A Study by Varsha M. Shindhe et al. entitled "A Study on Effect of Smokeless Tobacco on Pulmonary Function Tests in Class IV Workers of USM-KLE (Universiti Sains Malaysia-Karnataka Lingayat Education Society) International Medical Programme, Belagavi" is awarded Best article of Vol 12 issue 14, July 2020
A study by Amruta Choudhary et al. entitled "Family Planning Knowledge, Attitude and Practice Among Women of Reproductive Age from Rural Area of Central India" is awarded Best Article for special issue "Modern Therapeutics Applications"
A study by Raunak Das entitled "Study of Cardiovascular Dysfunctions in Interstitial Lung Diseas epatients by Correlating the Levels of Serum NT PRO BNP and Microalbuminuria (Biomarkers of Cardiovascular Dysfunction) with Echocardiographic, Bronchoscopic and HighResolution Computed Tomography Findings of These ILD Patients" is awarded Best Article of Vol 12 issue 13 
A Study by Kannamani Ramasamy et al. entitled "COVID-19 Situation at Chennai City – Forecasting for the Better Pandemic Management" is awarded best article for  Vol 12 issue 12
A Study by Muhammet Lutfi SELCUK and Fatma COLAKOGLU entitled "Distinction of Gray and White Matter for Some Histological Staining Methods in New Zealand Rabbit's Brain" is awarded best article for  Vol 12 issue 11
A Study by Anamul Haq et al. entitled "Etiology of Abnormal Uterine Bleeding in Adolescents – Emphasis Upon Polycystic Ovarian Syndrome" is awarded best article for  Vol 12 issue 10
A Study by Arpita M. et al entitled "Estimation of Reference Interval of Serum Progesterone During Three Trimesters of Normal Pregnancy in a Tertiary Care Hospital of Kolkata" is awarded best article for  Vol 12 issue 09
A Study by Ilona Gracie De Souza & Pavan Kumar G. entitled "Effect of Releasing Myofascial Chain in Patients with Patellofemoral Pain Syndrome - A Randomized Clinical Trial" is awarded best article for  Vol 12 issue 08
A Study by Virendra Atam et. al. entitled "Clinical Profile and Short - Term Mortality Predictors in Acute Stroke with Emphasis on Stress Hyperglycemia and THRIVE Score : An Observational Study" is awarded best article for  Vol 12 issue 07
A Study by K. Krupashree et. al. entitled "Protective Effects of Picrorhizakurroa Against Fumonisin B1 Induced Hepatotoxicity in Mice" is awarded best article for issue Vol 10 issue 20
A study by Mithun K.P. et al "Larvicidal Activity of Crude Solanum Nigrum Leaf and Berries Extract Against Dengue Vector-Aedesaegypti" is awarded Best Article for Vol 10 issue 14 of IJCRR
A study by Asha Menon "Women in Child Care and Early Education: Truly Nontraditional Work" is awarded Best Article for Vol 10 issue 13
A study by Deep J. M. "Prevalence of Molar-Incisor Hypomineralization in 7-13 Years Old Children of Biratnagar, Nepal: A Cross Sectional Study" is awarded Best Article for Vol 10 issue 11 of IJCRR
A review by Chitra et al to analyse relation between Obesity and Type 2 diabetes is awarded 'Best Article' for Vol 10 issue 10 by IJCRR. 
A study by Karanpreet et al "Pregnancy Induced Hypertension: A Study on Its Multisystem Involvement" is given Best Paper Award for Vol 10 issue 09
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A Study by Alkhansa Mahmoud et al. entitled "mRNA Expression of Somatostatin Receptors (1-5) in MCF7 and MDA-MB231 Breast Cancer Cells" from Vol 13 issue 06 received Emerging Researcher Award


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Woman Researcher Award

A Study by Neha Garg et al. entitled "Optimization of the Response to nCOVID-19 Pandemic in Pregnant Women – An Urgent Appeal in Indian Scenario" published in Vol 12 issue 09

A Study by Sana Parveen and Shraddha Jain entitled "Pathophysiologic Enigma of COVID-19 Pandemic with Clinical Correlates" published in Vol 12 issue 13

A Study by Rashmi Jain et al. entitled "Current Consensus Review Article on Drugs and Biologics against nCOVID-19 – A Systematic Review" published in Vol 12 issue 09

Emerging Researcher Award

A Study by Madhan Jeyaraman et al. entitled "Vitamin-D: An Immune Shield Against nCOVID-19" published in Vol 12 issue 09

Study by Dheeraj Kumar Chopra et al. entitled "Lipid-Based Solid Dispersions of Azilsartan Medoxomil with Improved Oral Bioavailability: In Vitro and In Vivo Evaluation" published in Vol 12 issue 19


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