Effect of whey protein concentrate and fruit juice on sensory quality of enriched misti dahi

Size: px

Start display at page:

Download "Effect of whey protein concentrate and fruit juice on sensory quality of enriched misti dahi"

Camilla Morrison
6 years ago
Views:

1 Asian J. Dairy & Food Res, 36 (1) 2017 : Print ISSN: / Online ISSN: AGRICULTURAL RESEARCH COMMUNICATION CENTRE Effect of whey protein concentrate and fruit juice on sensory quality of enriched misti dahi T.C. Soumya Shree*, M.M. Venkatesh, A.R. Praveen and V. Sri Teja Dairy Technology Department, Dairy Science College, Hebbal, Bengaluru , India. Received: Accepted: DOI: /ajdfr.v36i ABSTRACT An attempt has been made in the study to develop protein enriched misti dahi by incorporating whey protein concentrate (WPC) at three levels (2, 4 and 6 per cent). Addition of WPC at 2 per cent level led to product having higher overall acceptability score of 8.08 as against 8.31 for control sample based on 9-point hedonic scale. Misti dahi prepared incorporating 2 per cent WPC was considered suitable for further trials. A blend of orange and apple juice (1:1 ratio) was tried out at three levels (5, 10 and 15 per cent); 15 per cent level was found suitable yielding product having acceptable overall sensory score. Key words: Fruit juices, Misti dahi, Sensory evaluation, Whey protein concentrates. INTRODUCTION Fermented milk and milk products have occupied a place of complacency in satisfying the palate and nutritional requirements of human beings since the time antiquity. Fermented milks are known throughout the world for their taste, nutritive value and therapeutic properties. Besides imparting nutrition and novelty these products help to preserve the precious nutrients in fluid milk and also extends shelf life (Shiby and Mishra, 2013). Dahi is a well- known fermented milk product either as a part of daily diet or transformed into a refreshing beverage. It may be consumed as such or a sweet or savory drink as desert containing sugar, spices, fruits, nuts, etc. It is valued for controlling the growth of intestinal bacteria and in avoiding intestinal diseases like constipation, diarrhea and dysentery (Akter et al., 2010). In eastern India, the traditional fermented dairy product, dahi has been elevated to a dessert by sweetening it. The sweetened variety of dahi is popularly known as misti dahi or misti doi or lal dahi or payodhi and is analogous to caramel coloured set style sweetened yoghurt. It has a lot of beneficial virtues as is potent in several fermented milk products. It is now being manufactured and marketed in eastern parts of India, especially in West Bengal, Assam, Bihar and Orissa, (Rao and Solanki, 2007). Misti dahi has creamish to light brown colour, firm consistency, smooth texture and pleasant aroma (Aneja et al., 2002). WPC exhibits multidimensional functionality (Jayaprakasha and Brueckner, 1999). -lactoglobulin is the major protein in whey which comprise about 54 per cent, remaining are -lactalbumin (21 per cent), serum albumin (5 per cent), immunoglobulin (10 per cent), proteose peptone (10 per cent) (Huffman, 1996). In addition, it contains milk enzymes such as lysozyme, lipase and xanthine oxidase, which are present in low concentrations (Rajesh and Sangwan 2002). Nutritional value of WPC is mainly dependent on higher concentration of essential amino acids, such as tryptophan, leucine, isoleucine, threonine and lysine. It contains total of 50.9g of essential amino acids for every 100g protein, whereas casein contains only 45.1g/100g of protein (Renner, 1983). The nutritional and functional properties of whey protein concentrate (WPC) are well documented. (Irvine et al., 1984) Fruit juices such as from apple and orange are rich source of various important phytonutrients namely vitamins (vitamin C, A, thiamine, folate) and minerals (potassium, copper, magnesium, flavanoids). Fortification of cow or buffalo milk with fruit pulp improves the nutritional as well as therapeutic values of resultant dahi. (Kale et al., 2011). The nourishment of misti dahi through incorporation of fruit juices and WPC, will add value to the product. There is no work published on the level of incorporation of fruit juice and WPC in the manufacture of sweet dahi. In order to improve nutritional and functional value of misti dahi, the present research work was undertaken. MATERIALS AND METHODS The following materials were used in this investigation for the development of protein enriched misti dahi: Fresh whole milk (3.8% fat and 8.5% SNF) procured from Student Experimental Dairy Plant (SEDP), of Dairy Science Collage, KVAFSU, Hebbal was used. Good quality cane sugar was procured from the local market. Fresh spray dried WPC having 80% protein was procured from Mahaan *Corresponding author s soumyashreetc@gmail.com

2 22 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH Proteins Ltd., New Delhi. Apple and orange delight juice of Tropicana were been obtained from local market. Cultures such as Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in the form of freeze dried direct Vat set (FD-DVS) was obtained from Chr. Hansen Laboratories, Copenhagen, Denmark. The starter culture maintained in the Postgraduate Laboratory, Dairy Microbiology Department, Dairy Science College, KVAFSU, Bengaluru was used in this study. Only pure, analytical grade commercially available chemicals were used for estimation of milk/fruit juice constituents in this investigation. Packaging materials such as Polypropylene (PP), Polystyrene (PS) and (PET) Polyethylene teraphthalate cups of 100 ml and earthen pots of standard size (100 ml) were used for packaging of enriched misti dahi which was procured from Ramdev Plastics, Bangaluru. Preparation of control misti dahi: The procedure followed by Singh (2006) for preparation of misti dahi was adopted with suitable modifications. Fresh cow milk procured from Student Experimental Dairy Plant, Hebbal, was standardized to 3.5 per cent fat and 8.5 per cent MSNF using cream and skim milk powder. Then the milk was preheated to 60C and homogenized 2000 psi at 1 st stage and 500 psi on 2 nd stage [Rannie (Copenhagen) capacity 100l/h]. Sugar was added to homogenized milk at the rate of 10 per cent and was heated at simmering temperature of 70C/4 h by using open pan. After concentration (30 per cent TS), the mix was cooled to 42 C and inoculated with Streptococccus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus culture (1:1 ratio) at the rate of 2.0 per cent by weight of standardized milk. Then the product was poured into polystyrene, polypropylene, PET cups and earthen pots and incubated at 42 C for 4 h. After incubation period the misti dahi was cooled to refrigeration temperature (4±1 C). Sensory evaluation of misti dahi as affected by WPC and fruit juice incorporation: Whey protein concentrate (WPC) were used in the preparation of misti dahi at the rate of 2, 4 or 6 per cent by weight of standardized milk. Blend of apple (TSS ( Brix) - 12 and ph ) and orange juices (TSS ( Brix) and ph ) in 1:1 proportion were incorporated at 5, 10 or 15 per cent levels in misti dahi (Fig 1). The misti dahi (experimental and control) after preparation and cooling, were served to a five panel of judges based on 9-point hedonic scale for evaluating the sensory attributes such as Colour and Appearance, Body and Texture, Flavour and Overall acceptability. Based on sensory evaluation the optimized level of WPC and fruit juices was selected and used for further studies. RESULTS AND DISCUSSION Effects of rate of addition of whey protein concentrate on the sensory quality of misti dahi: Misti dahi was incorporated with whey protein concentrate (WPC) at the rate of 2, 4 or 6 per cent by weight of standardized milk respectively. It showed significant difference in sensory attributes such as body and texture, flavour and overall acceptability. The physical appearance of misti dahi plays an important role in consumer acceptability. The mean scores Whole milk Standardization (3.5% fat, 8.5% SNF) Pre heating to 60C Homogenization (2000 psi and 500 psi) Addition of 10%, WPC 2, 4 and 6% by wt.) Open pan concentration (30% TS) (Simmering temperature at 70C/3-h) Cooling (42C) Addition of fruit juice (Orange: Apple, 1:1 5, 10 and 15% by wt. Addition of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. 2 % by wt. of milk) Filling in polystyrene, polypropylene, PET cups and earthen pots (100 ml ) Incubation (42C/4 h) Cooled and storage at refrigeration temperature (4±1C) Value added Misti dahi Fig 1: Flow chart for preparation of enriched misti dahi

3 Volume 36 Issue 1 (2017) 23 for colour and appearance of control sample was 8.11 as against 8.00, 7.83 and 7.69 for misti dahi incorporated with 2.0, 4.0 or 6.0 per cent of WPC respectively. There was decrease in the colour and appearance scores of product with an increase in the WPC. The highest score with respect to colour and appearance was recorded for misti dahi containing 2 per cent WPC. The statistical data revealed that there was no significant effect on the colour and appearance of control and all the rest of experimental samples of misti dahi. Similar studies were carried out by Suneeta et al. (2007) reported that cheese solids were partially replaced by whey protein concentrated (WPC) soilds at different levels ie 1.5, 3.0 and 4.5 per cent. Incorporation of WPC resulted in a significant improvement in body and texture score of spread particularly at 3.0 and 4.5 per cent level. However, addition of WPC at higher levels imparted a milder flavour to the product. Similarly, the sensory score for body and texture for control was 8.17 as against 8.22 of misti dahi prepared with 2.0 per cent WPC. The increase in sensory score was due to the product had more consistency of body and texture and some improvement in functional properties such as water binding capacity, gelation, viscosity and emulsification of the product. Further addition of WPC (i.e. above 2.0 per cent) decreased the sensory score of resultant product. This may be partially due to an increase in whey separation in product containing WPC added at higher levels. Similar finding were reported by Ozen and Kilic (2009), where there was no serum separation in the sample of non-fat fermented milk drink with 2.0 per cent WPC (80% protein). Large unstable aggregates were observed in the sample of non-fat fermented milk drink with 3.0 per cent WPC, which exhibited highest serum separation. WPC up to a level of 2.0 per cent positively influenced the physical properties of non-fat fermented milk drink. Amongst experimental product, highest flavour score was associated with the one made using WPC at 2.0 per cent level. Further increase in the level of WPC decreased Table 1: Effect of level of WPC on sensory quality of misti dahi WPC attributes (Out of 9.00) (% by wt.) Colour & Body and Flavour Overall 0.0* 8.11 a 8.17 a 8.19 a 8.31 a a 8.22 a 7.94 a 8.08 a a 7.69 a 7.58 a 7.68 a a 7.17 b 7.11 b 7.22 b CD(P0.05) NS the flavour score owing to development of flat flavour. Similar finding of reduced sensory score for flavor when incorporating WPC at higher levels (2, 4 and 6 per cent) has been were reported by Jayaprakasha (2000) for yoghurt. At 2.0 per cent level of WPC incorporation, the product had highest score for over all acceptability amongst the experimental samples; hence a level of 2.0% WPC was selected for further study in Table 1. Effect of addition of orange juice on the sensory quality of misti dahi: The sensory score of misti dahi prepared using 10.0 per cent level secured highest sensory scores for all of the sensory attributes (i.e. colour and appearance, flavour, body and texture, over all acceptability score) as compared to those prepared using 5.0 and 15.0 per cent levels (Table 2). There was significant (P<0.05) difference in the flavour and over acceptability score of misti dahi product prepared using 10.0 per cent orange juice as compared to use of fruit juice at other two levels; the body and texture score remained unaffected by the rate of fruit juice incorporation. Result of this experiment supports the findings of Collier and Cardwell (1988), Venkateshaiah (1995) who recommended use of 8-10 per cent of orange juice or mango pulp in the preparation of fruit flavoured frozen yoghurt. Hossain et al. (2012) reported that yoghurt containing 10.0 per cent of orange juice was more acceptable than product containing fruit juice at other levels. Effect of addition of apple juice on the sensory quality of misti dahi: Apple juice incorporated at 10.0 per cent level secured highest sensory scores for all the sensory attributes viz., colour and appearance, flavour, body and texture and overall acceptability sores of 8.10 as compared to 7.92 and 7.80 for 5.0 and 15.0 per cent level of incorporation (Table 3). There was non-significant difference seen in body and texture, whereas significant difference was seen in colour Table 2: The effect of addition of different levels of orange juice on sensory quality of enriched misti dahi. Orange Sensory score of Misti dahi for Juice attributes (Out of 9.00) (%) Colour & Body and Flavour Overall 0.00* 8.11 a 8.17 a 8.19 a 8.31 a a 7.75 a 7.84 a 7.83 a a 7.92 a 7.88 a 7.87 a a 7.69 a 7.31 b 7.32 b CD(P0.05) NS NS Note: All values are average of three trials Treated samples contain Misti dahi with 2% WPC..

4 24 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH Table 3: The effect of addition of different levels of apple juice on sensory quality of fruit flavoured misti dahi apple juice attributes (Out of 9.00) (% by wt.) Colour & Body and Flavour Overall 0.0* 8.11 a a 8.31 a a a 7.92 a a a 8.10 a b b 7.80 b CD(P0.05) 0.46 NS Treated samples contain Misti dahi with 2% WPC. and appearance, flavour and over all acceptability at 10.0 per cent level of apple juice incorporation. Considering all the quality parameters the highest score was given to misti dahi with 10 per cent apple juice. Gangwar et al. (2016) reported that 10.0 per cent apple juice yoghurt were best among all fruit yoghurts. Effect of incorporation of blend of fruit juice on the sensory quality of misti dahi: A blend of orange and apple juice (1:1, w/w) was added at the rate of 5.0, 10.0 or 15.0 per cent by weight of standardized milk, in the preparation of fruit flavoured misti dahi. The data relating to sensory score of products is represented in Table 4. The product incorporated with blended fruit per cent level secured the significant highest sensory score for all the sensory attributes viz., colour and appearance, flavor and overall acceptability wen compare to 5.0 and 10.0 per cent fruit juice levels however sensory scores for control was higher than 15 per cent. There was non-significant difference with regard to the body and texture score of control and all the experimental samples. These results are in conformity with the findings of Parveez et al. (2014) who reported that combination of orange and sapota (chiku) pulp ( 1:1) when incorporated at Table 4: Effect of incorporation of orange and apple juice (1:1 w/w) on the sensory quality of fruit flavoured misti dahi blended attributes (Out of 9.00) fruit juice Colour & Body and Flavour Overall (% by wt.) 0.0* 8.11 a 8.17 a 8.19 a 8.31 a b 7.69 a 7.51 b 7.22 b a 7.89 a 7.91 b 7.78 b a 8.02 a 8.01 a 8.00 b CD(P0.05) 0.22 NS Treated samples contain Misti dahi with 2% WPC 14.0 per cent level was found to yield shrikhand of acceptable sensory quality. The blended fruit pulp had a significant (p<0.05) positive influence on colour and appearance, flavour, body and texture, sweetness and overall acceptability of shrikhand. CONCLUSION Use of different levels of WPC in preparation of misti dahi showed positive remarkable effect on the sensory attributes of the product. Misti dahi incorporated with 2.0 per cent WPC showed highest overall acceptability score amongst WPC containing samples, as the product had more consistency of body and texture and some improvement in functional properties such as water binding capacity, gelation, viscosity and emulsification of the product. Among the three levels of blended apple and orange juices in proportion of 1:1 at the rate of 5.0, 10.0 or 15.0 per cent, 15.0 per cent level led to product having acceptable sensory scores with respect to colour and appearance, flavour and overall acceptability. Such fruit flavoured misti dahi however had overall acceptability score which was inferior to that of control sample, but it has various phytochemicals, vitamins and minerals which exhibits medicinal and therapeutic properties to consumers. REFERENCES Akter, N., Nahar, N., Islam, M.N. and AL-amin, M. (2010). Effects of different level of starter culture and sugar on manufacturing characteristics of Misti Dahi(Sweet Yoghurt). Journal of Bangladesh Agricultural University. 8: Aneja, R.P., Mathur, B.N., Chandhan, R.C. and Banerjee, A.K.(2002). Technology of Indian Milk Products. Dairy India Publication. Delhi. pp: Association of Official Analytical Chemists (A.O.A.C) Official method of analysis. 13 th Edn., Washington, D.C. Collier, P.S. and Cardwell, J.T. (1988). Consumer response to a nutritious muscadine flavoured soft serve frozen yoghurt. Journal of Dairy Science. 71: Gangwar, R., Hafsa Adul Hai., Prashant Kumar and Naveen Kumar Sharma. (2016).Development and quality evaluation of yoghurt fortified with pineapple, apple and sweet lemon juice (fruit yoghurt). International Journal of Engineering Research and Technology. 5:

5 Volume 36 Issue 1 (2017) 25 Hossain, N., Fakruddin and Islam, N. (2012). Development of fruit dahi fortified with strawberry, orange and grape juice. American Journal of Food Technology, 7: Huffman, L.M. (1996). Processing of WPC for use as a food ingredient. Food Technology. 50: Irvine, D.M., Hill, A and Bullock. D.H. (1984). Development in the whey protein for human consumption. Modern Dairy., 63: Jayaprakasha, H.M. and Brueckner, H. (1999). Whey protein concentrates: A potential functional food ingredient for food industry. Journal of Food Science Technology. 36: Jayaprakasha, H.M. (2000). Final report of Adhoc research scheme, Whey protein concentrate in the formation of dairy and bakery products. Report submitted to Indian Council of Agricultural Research, New Delhi. Kale, A., Dhanalakshmi, B. and Kumar, U.(2011). Development of value added dahi by incorporating cereal and fruits. Journal of Food Science and Engineering. 1: Ozen, A. E. and Kilic, M.(2009). Improvement of physical properties of non fat fermented milk drink by using whey protein concentrate. Journal of Texture Studies. 40: Parveez, A.P., Raheeqa, R. and Nisar, A.N. (2014).Effect of orange pulp and chiku pulp in combination (1:1) on the quality characteristics of shrikhand. World Journal of Dairy and Food Sciences. 9: Rajesh kumar bajaj and Sangwan, R.B. (2002). Health enhancing potential of whey proteins. Indian Journal Dairy Science. 55: Rao, K.N. and Solanki, D.C. (2007). Fermented dairy products-lab to industry: Research creativity and experiences. In: Souvenir of the 3 rd International Conference on Fermented Foods Health Status and Social Well-being, December 2007, Anand, India. pp Renner, E. (1983). Milk and Dairy products in human nutrition, Volksw, Verlag, Munchen. Shiby, V.K. and Mishra, H.N. (2013). Fermented milks and milk products as functional foods. Journal of Food Science Nutrition. 53: Singh, R. (2006). Characteristics and technology of traditional Indian cultured dairy products. Indian Dairyman. 58: Suneeta Pinto., Rathour, A.K., Prajapati, J.P., Jana, A.H. and Solanky, M.J. (2007). Utilisation of whey protein concentrate in processed cheese spread. Natural Product Radiance. 6: Venkateshaiah, B.V. (1995). Utilization of whey solids in the preparation of frozen yoghurt. Ph.D. Thesis submitted to University of Agricultural Sciences, Bengaluru.

Standardization of Technology for Preparation of Functional Frozen Misti Dahi

2017 IJSRST Volume 3 Issue 8 Print ISSN: 2395-6011 Online ISSN: 2395-602X Themed Section: Science and Technology Standardization of Technology for Preparation of Functional Frozen Misti Dahi Gayatri Saikia