Preparation of dahi from skim milk with different level of carrot juice

Islam, MN; Muzahid, Abdullah; Habib, Md. Rezwanul; Mazed, M. A.; Salam, Muhammad Abdus

doi:10.3329/bjas.v45i1.27486

Cited by 4 publications

(3 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the present results are in agreement with Daneshi et al (2013) who used 30 per cent level of centrifuged carrot juice in milk for the preparation of probiotic milk/carrot juice mix drink. The present results are also in agreement with Islam et al (2016) who opined that the addition of carrot juice to skim milk improved smell and taste, body and consistency and also colour and texture.…”

Section: Resultssupporting

confidence: 93%

“…shows a comparison of mean ± SE values of nutrient composition of the three samples. The results obtained for protein (3.520±0.550) and ash (0.650±0.019) of skim milk almost agrees with the chemical composition of skim milk obtained byIslam et al (2016) for protein (3.17±0.08) and ash (0.62±0.01). The fat per cent (0.500±0.024) and protein per cent (3.520±0.550) in skim milk were within the range prescribed byFSSA, 2006.…”

supporting

confidence: 86%

See 1 more Smart Citation

Optimization of spray drying parameters for the preparation of Carrot milk powder

Kandula¹,

Narayanan²

2019

IJDS

View full text Add to dashboard Cite

In this study a novel carotene enriched milk powder was developed using skim milk and carrots. In recent years, contributions of spray drying in food manufacturing has gained considerable interest compared to other conventional drying methods mainly due to their cost efficiency and enhanced shelf life of the product. In the present study, inclusion of 40 per cent of carrot juice to skim milk (CS 3) was adjudged as the optimum level based on sensory evaluation for the preparation of standardized mix. The mix was spray dried using laboratory model spray drier at different inlet temperatures viz., 165 o C, 170 o C and 175 o C with feed flow rates of 0.2 kg/hr, 0.25 kg/hr and 0.3 kg/hr respectively, keeping a constant outlet temperature of 60 o C and compressed air pressure of 2 kg/cm 2. The inlet and outlet air temperatures of 170 o C and 60 o C with feed flow rate of 0.25 kg/hr and compressed air pressure of 2 kg/cm 2 were found optimum after assessing the moisture content of the powder. The physical properties of the spray dried carrot milk powder were 0.535±0.008 g/cc for loose density, 0.606±0.003 g/cc for packed density, 2.280±0.073 ml for insoluble index and 0.378± 0.003 for water activity. The nutrient composition of carrot milk powder for protein, fat and fibre were 28.54±0.278, 3.90±0.068 and 1.73±0.027 g/100g respectively. Beta carotene content was 2.038 mg/100g, Vitamin A was 0.01 mg/100g and Total Polyphenol Compounds (as Gallic acid) were 220 mg/100g. It can be concluded that this product serves as an instant carotene enriched powder that can be consumed by all age groups.

show abstract

Section: Resultssupporting

confidence: 93%

supporting

confidence: 86%

Optimization of spray drying parameters for the preparation of Carrot milk powder

Kandula¹,

Narayanan²

2019

IJDS

View full text Add to dashboard Cite

show abstract

“…Highest moisture percentage was recorded in 4% banana dahi and lowest moisture percentage was recorded in 2% banana dahi in Khulna region. This result agreed with the finding of Islam (1999), who reported that the higher moisture content of dahi is found due to lower fat content, whereas highest moisture percentage was recorded in plain dahi and lowest moisture score was recorded in 2% banana dahi in Bagerhat region which differed the same finding of Islam (1999).…”

Section: Moisturesupporting

confidence: 39%

Study of Flavoured Dahi Incorporated with Banana Extract

Islam

Mazed

Rahman

et al. 2015

J. Environ. Sci. & Natural Resources

Self Cite

View full text Add to dashboard Cite

Abstract:In Bangladesh, dahi is considered as a yummy nourishing and admired milk product. Dahi is available in the market but it exists in diversified quality in respect of locality. The producers every so often add some ingredients that may reduce or raise the excellence of dahi. This study was intended to evaluate the supremacy and to measure the feasibility of incorporation of banana extract in the manufacture of dahi. Dahi was prepared through boiling of milk, homozinization followed by incorporation of banana juice at different levels and subsequent addition of starter culture. Physical analysis was conducted through organoleptic tests and chemical analysis was done through proximate analysis. The experiment was conducted with 4 treatments (0%, 2%, 4% and 6% banana juice) having 3 replications for each treatment. The differences for body and consistency among various treatments were statistically insignificant in Khulna and Bagerhat coastal regions. Dahi with 2% banana extract was superior in respect of smell and taste in Khulna region. No significant different scores were found for colour and texture among various treatments in Bagerhat region but that of Khulna were highly significant (P<0.01). The differences for colour and texture scores among various treatments were statistically significant in Khulna region (P<0.05) while, that of Bagerhat region were insignificant. Incorporation of banana juice, therefore, improves the organoleptic qualities of dahi. Differences in acidity percentage among the treatments were insignificance in Khulna region but that of the Bagerhat region were statistically significance (p< 0.01). The differences in average fat percentage of plain, 2%, 4% and 6% banana juice made dahi was statistically highly significant (p< 0.01) in Khulna region and significant (P<0.05) in Bagerhat region. The average total solid (TS) , moisture, ash content for plain, 2%, 4% and 6% banana juice made dahi in both regions were insignificant. Incorporation of banana juice might increase organoleptic qualities. Manufacture of maximum volume of dahi from minimum volume of milk incorporating banana extract might definitely profitablize and popularize the milk product business.

show abstract

A Six-Decade Review: Research on Cattle Production, Management and Dairy Products in Bangladesh

Samad¹

2020

JVMOHR

View full text Add to dashboard Cite

Background: Historical changes in the demand of animal protein sources (milk & meat) for human consumption have been largely increased due to increased growth of human population, income and urbanization in Bangladesh. Research on cattle production and management especially cattle breeding, feeds and fodders, milk production and products have contributed to increase potential production and genetic gains of cattle. A comprehensive review on the published inland research reports on cattle production, management and dairy products are lacking in literature which is required for further research for the cattle development and production. Objectives: An attempt to review on the published inland research reports on the advances in science and technology on cattle production, management and dairy products in Bangladesh Materials and Methods: A systematic literature review of research articles on cattle production, management and dairy products published between 1962 and 2020 from Bangladesh has been reviewed. A total of 1185 research articles on cattle production, management and dairy products supported with some international related articles have been reviewed and analyzed. Results: Research data on cattle production, management and dairy products are compiled from 1185 different research reports supported with some international reports. This review covers the status of cattle breeds and varieties with tabulated summary of 21 reports on draught cattle, 83 on fodder production, 97 on nutrition, feeds and feeding, 88 on trials of different feed formulations in non-dairy cattle and 68 on dairy cattle, 5 on the effects of heat stress on health and production, 39 on fattening of cattle, 27 on genetics and breeding, 75 on semen and AI, 20 on factors associated with conception rate (CR), 8 on oocyte and embryo collection, 9 on genotypes of dairy cows, 7 on management of smallholder dairy farms, 48 on milk production status of dairy cattle, 32 on economics of rearing cattle, 99 on productive and reproductive performances of cattle, 7 on estrus and pregnancy diagnosis, 7 problems of dairy farmers, 23 on preservative and adulteration of milk, 20 on constituents and methods of sweet preparation, 11 on cheese preparation, 9 on ice-cream, 56 on yoghurt, 4 on beef cattle production, 34 on birth weight, and 15 on calf rearing including calf milk replacer and calf starter. Conclusions: Data based reports are important for priority setting and targeting with mandate for cattle development and increase production. Currently, one of the biggest gaps in the inland datasets on cattle research and this review addresses this gap by bringing together in a review and highlighting some of the major findings. Cross-breeding remains an attractive option for cattle improvement because of the quick results that can be obtained by its use and the potential benefits it has farmers. This review would serve as an archive of research reports on cattle production, management and dairy products for the concerned academicians, research scientists, organizations and government for future planning for education, research and extension on cattle production. Keywords: Systematic review, Six decades, Cattle, Management, Production, Dairy products, Bangladesh

show abstract

Preparation of dahi from skim milk with different level of carrot juice

Cited by 4 publications

References 3 publications

Optimization of spray drying parameters for the preparation of Carrot milk powder

Optimization of spray drying parameters for the preparation of Carrot milk powder

Study of Flavoured Dahi Incorporated with Banana Extract

A Six-Decade Review: Research on Cattle Production, Management and Dairy Products in Bangladesh

Contact Info

Product

Resources

About