Physico-chemical, sensory and microbial characteristics of fruit flavoured milk based beverages during refrigerated storage

Hassan, M. H. A.

doi:10.19046/abp.v02i01.05

Cited by 7 publications

(8 citation statements)

References 9 publications

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“…Similar results were also reported by Yadav et al. (2010) in whey-based banana herbal beverage and Hassan et al. (2015) in fruit flavoured milk-based beverage.…”

Section: Resultssupporting

confidence: 91%

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

Patel

Bariya

Ghodasara

et al. 2020

Heliyon

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As per the World Health Organization (WHO) and Global Hunger Index, the incidence of malnutrition and Vitamin-A deficiency in preschool-age children is higher in South-East Asian countries. Therefore, this study was envisaged to formulate value-added flavoured buffalo milk and to carry out the sensory evaluation, nutritional analysis, storage characteristics and total carotene content of the developed product. Flavoured buffalo milk was prepared by incorporation of Cucurbita pepo (Pumpkin) pulp and ground sugar at a concentration of 15% and 10%, respectively. The formulation was found preeminent by panellists and then subjected to nutritional analysis and storage studies at room temperature following “in bottle heat treatment”. Nutritional analysis revealed that the protein, fat, total carbohydrates, total ash and moisture content of pumpkin flavoured buffalo milk were 3.07%, 5.21%, 12.63%, 0.61% and 78.48%, respectively. The storage study of flavoured buffalo milk showed a significantly (p < 0.05) declined score in colour and appearance as well as flavour only after day 90. The overall acceptability score also declined significantly (p < 0.05) after day 60 of storage. Though the sensory score declined gradually during the storage period, the product was liked by the panellist even till day 180. The carotene content of pumpkin flavoured buffalo milk was 1.2 mg/100 g at day 0 and it decreased significantly as storage prolongs. The nutritional components were not affected significantly during the 180 days storage period. Standard plate counts, coliform counts as well as yeast and mould counts were not detected during storage of pumpkin flavoured buffalo milk.

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“…Similar results were also reported by Yadav et al. (2010) in whey-based banana herbal beverage and Hassan et al. (2015) in fruit flavoured milk-based beverage.…”

Section: Resultssupporting

confidence: 91%

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

Patel

Bariya

Ghodasara

et al. 2020

Heliyon

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“…Also, the decrease in colour scores was statistically significant (p0.01). Similar findings were observed by Hassan et al (2015) in fruit flavoured milk beverage for decrease in colour scores during storage. Similarly, scores of mouthfeel and consistency of thandai samples decreased significantly after fourth day from 8.13 to 6.74.…”

Section: Effect Of Storage Temperature On Sensory Scoressupporting

confidence: 86%

Quality characteristics of ready-to-serve (RTS) thandai beverage during storage

Kaur¹,

Chawla²,

Mishra³

et al. 2020

IJDS

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The present study was conducted to evaluate the shelf life of traditional Indian composite milk beverage; thandai in ready to serve (RTS) form at refrigeration temperature. Pasteurized thandai drink was prepared using variety of nuts added in appropriate amount using standard methodology. Product was packed in cleaned, sterilized glass bottles with plastic seal on to the top and stored at refrigerated (4±1°C) temperature. The physico-chemical, microbiological, instrumental colour as well as sensory quality of the stored product was studied on daily basis, considering the short life span of pasteurized drink. Results indicated that the product became sensorily unacceptable after 10 days under refrigerated temperature wherein continuous decrease of sensory scores in thandai were observed and proximate parameters like tyrosine, TBA, and peroxide value increased during storage, indicating a life of 10 days. Thus, an acceptable quality thandai drink can be kept with its intact sensory profile for about 10 days.

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“…The acidity of strawberry flavored milk comparable with the work of Dalim et al (2012) who found the chikoo flavored milk beverage had 0.18% acidity and higher acidity than same work of banana flavored milk beverage was 0.20%. Our obtained values of acidity of strawberry flavored milk has lower the work of Hassan et al (2015) who reported the acidity of fruit flavored milk acidity ranged from 0.20 to 0.28% in the 7days of storage. Increase acidity the results of decrease pH values for all sample were found in our investigation.…”

Section: Physico-chemical Propertiescontrasting

confidence: 83%

“…Increase in acidity of the product might be due to the variation of pH values under the storage. The decrease in pH might be due to slight growth of micro-organisms and their metabolites (Hassan et al 2015). However, the acidity of the strawberry milk was ranged between 0.15 to 0.19% during the period of storage.…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

“…Increase acidity the results of decrease pH values for all sample were found in our investigation. The acidity increase results of growth of microorganism during storage or conversion of milk lactose into lactic acid by bacteria (Hassan et al 2015). The total soluble solid (TSS) in strawberry flavored milk ranged from 15 to 16 o Brix in the entire storage period.…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

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Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

Hossin¹,

Debnath²,

Alam³

et al. 2021

AJDFR

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Background: In this study, physico-chemical, sensory and microbial characteristics of three formulated strawberry flavored milk samples were investigated under 14 days of storage at refrigeration (4oC) temperature.Methods: pH, acidity, specific gravity, TSS, fat, protein, sensory attributes and microbial quality were investigated.Result: Physicochemical properties varied from pH (5.47 to 6.37), acidity (0.15 to 0.19%), TSS (15 to 16oBrix), specific gravity (1.05 to 1.063), fat (1.87 to 2.07%) and protein (3.33 to 3.40%) under the storage conditions. The results of sensory parameters ranged color (3.27 to 7.93), flavor (3.27 to 7.93), taste (3.40 to 7.73) and overall acceptability (3.13 to 8.0). The total plate count (TPC) in strawberry flavored milk ranged from 3.67×103 to 24.67×103 cfu/ml. Sample 3 almost retained the highest values considering pH, acidity, specific gravity, fat and protein with few exceptions as compare to sample 1 and sample 2 which were not significantly different (p≤0.05). Sample 2 obtained the highest score for color, flavor, taste and overall acceptability which was significantly different (p≤0.05) from other sample 1 and sample 3. Although the TPC value lowest found in sample 1 but there was no significant different (p≤0.05) with sample 2 and sample 3. Overall, sample 2 had more reliable results till the 7 days of refrigeration storage, followed by sample 3 and sample 1.

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Physico-chemical, sensory and microbial characteristics of fruit flavoured milk based beverages during refrigerated storage

Cited by 7 publications

References 9 publications

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk

Quality characteristics of ready-to-serve (RTS) thandai beverage during storage

Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

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