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

Hossin, Md. Sarwar; Debnath, Shangkor; Alam, Md. Nur; Islam, Md. Saiful; Miah, Md. Kajal; Mollah, Md. Shahorab Hossin; Saeid, Abu

doi:10.18805/ajdfr.dr-187

Cited by 2 publications

(2 citation statements)

References 12 publications

(21 reference statements)

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“…Physicochemical, sensory, and microbial properties of new formulated strawberry‐flavored milks were evaluated during 14 days of storage at the refrigerator. Physicochemical properties and sensorial acceptance of strawberry‐flavored milk declined with the increase in time (Hossin et al., 2021). Jalilzadeh‐Afshari and Fadaei, (2021) reported that increasing the Gaz‐angubin content and bitter orange peel extract in flavored milk improved sensorial properties, viscosity, antioxidant activity, and total polyphenol content, while decreased total microbial count.…”

Section: Introductionmentioning

confidence: 99%

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

Jokar¹,

Azizi

2022

Food Science & Nutrition

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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.

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Section: Introductionmentioning

confidence: 99%

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

Jokar¹,

Azizi

2022

Food Science & Nutrition

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“…The protein content of the drinks sample was measured by using the micro Kjeldahl method reported with slight modification [10]. Twenty (20) ml of each sample was digested with 30ml of concentrated sulphuric acid using 2g of copper sulfate and 16.0g of sodium sulfate salt until a clear green solution was obtained.…”

Section: Determination Of Protein Contentmentioning

confidence: 99%

Standardization of Recipe of Value-Added Functional Aloe Vera Drink Enriched with Moringa Leave

Haque¹,

Moni²,

Rani³

et al. 2022

Malaysian Journal of Halal Research

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This study aimed to investigate the standard formulation of aloe Vera drinks using different moringa leaf extract levels and assess the quality parameters. The result showed the moisture content of the formulated samples was 99.85 to 99.80%, with higher in sample T2 and lowered in the control sample (T0). The protein content for all samples ranged from o.11 to 0.42%, with the highest found in sample (T3) and lowest found in sample T0. The pH was increased from 3.8 to 4.13 for all samples. The mean values of TSS of aloe Vera drink for all samples were ranged between 11.33 to 13.67 %. The acidity for all samples was in the ranges of 0.25 to 0.31%. The sensory attributes of drinks were evaluated in terms of color, flavor, taste, and overall acceptability. After increasing, the moringa leaves percentage; the consumer acceptance was gradually decreased. Overall, sample T1 containing 1% moringa leaves blended with 4% aloe Vera showed a reliable result compared to other samples.

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

Cited by 2 publications

References 12 publications

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

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

Standardization of Recipe of Value-Added Functional Aloe Vera Drink Enriched with Moringa Leave

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