Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Abstract

One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non‐Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.

Production of a healthy yoghurt drink fortified with persimmon fruits

“…Statistical analysis of sensory evaluation of overall acceptability showed that, there was significant change (p≤0.05) among samples. These are agreed with Jokar and Azizi (2022) who found that fortification of YD with PF enhancement the Sensory attributes of YD.…”

Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties

“…Jokar and Azizi [35] reported yield stress increment of 1.43-7.12 pa with an increase of persimmon juice content from 10% to 20%. Additionally, Silva et al [34] also reported Herschel Bulkley character of plant-based beverages with a flow index ranging from 0.710 to 0.825. Similar behavior was also reported by Lopes et al [36] for ultra-high temperature (UHT) nut beverages.…”

“…The power law modeling of the shear stress and shear rate parameters of the beverages are shown in Table 2. The flow index (n) of unity (n = 1), n < 1.0, and n > 1.0 indicates Newtonian character, pseudoplastic and dilatant behavior respectively [34]. The flow index (n) of the beverage samples ranged from 0.1948 to 0.8214, and the yield stress required to initiate flow ranged from 0.013 Pa to 0.037 Pa, hence the beverage samples showed pseudoplastic behavior with Herschel Bulkley character.…”

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

“…Flavored milk is a delectable and nutrient-rich beverage choice, and its production is one of the most effective ways to increase milk intake in a diet [1,2]. It has been recommended as a beverage option by the American Heart Association and the American Academy of Pediatrics because it may increase the nutrient intake of calcium, vitamin D, and potassium [3,4].…”