PROCESS STANDARDIZATION FOR DESIGNED COLOSTRUM CAKE BLENDED WITH COCONUT (Cocos nucifera L.) MILK, HONEY AND ENRICHED WITH MANGO (Mangifera indica L.) PULP CV. ALPHONSO
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Date
2022
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Abstract
An investigation was carried out at Dairy Science Laboratory of Department of
Animal Husbandry and Dairy Science, College of Agriculture, Dr. B.S.K.K.V., Dapoli
(M.S.) to determine the different quality parameters of designed colostrum cake
prepared by using milk, coconut milk, white of egg, skim milk powder, honey and
mango pulp.
The trials were conducted in two phases, in first phase most optimum level of
coconut milk and buffalo milk for preparation of colostral mix was determined. In this
phase proportion of white of egg and skim milk powder were kept constant (20 &
25%) respectively. Where a sugar was used as sweetening agent. The most acceptable
level was determined on the basis of sensory evaluation of product.
In second phase this optimum level was used to prepare colostrum cake.
However instead of sugar (sucrose) honey was used as sweetening agent and mango
pulp was utilized to enhance sensory attributes of product.
Factorial Completely Randomized Design (FCRD) was employed by using
four treatment combinations viz CH1M1: Most optimum level of colostrum mix +
honey @ 20% and Alphonso mango pulp @ 10%, CH1M2: Most optimum level of
colostrum mix + honey @ 20 % and Alphonso mango pulp @ 7.5%, CH2M1: Most
optimum level of colostrum mix + honey @ 22.5% and Alphonso mango pulp @
10%, CH2M2: Most optimum level of colostrum mix + honey @ 22.5% and Alphonso
mango pulp @ 7.5%.
The highest total solids percentage was recorded in treatment combination
CH2M2 (45.80%), whereas, lowest (44.70%) in case of CH1M1. Fat content for fresh
designed colostrum cake sample was highest (4.86%) in CH1M2 and lowest (4.69%) in
CH2M1. Protein content for fresh designed colostrum cake sample was highest
(10.27%) in CH1M2 and lowest (9.91%) in CH2M1. Highest total sugar percentage
was recorded in CH2M2 (26.11%), and lowest in (25.65%) CH1M1. Highest ash
percentage was recorded in CH1M2 (2.12%), and lowest in (2.05%) CH2M1. Highest
acidity was recorded in CH2M2 (0.46%) and lowest in case of CH1M2 (0.39%). The
highest score for colour and appearance, flavour, body and texture, overall
acceptability was observed in CH1M2, (8.41), (8.57), (8.52) (8.63) and lowest in case
of CH1M1 for colour and appearance, flavour, body and texture, over all acceptability,
(8.10), (8.22), (8.02), (8.14). In the phase II most acceptable product in the present
study was observed to be designed colostrum cake prepared by using 20 per cent level
of honey and mango pulp @ 7.5 per cent, with overall acceptability score of 8.63.
On the basis of sensory evaluation, it has been found that treatment CH1 M2 i.e.
colostrum cake prepared by using buffalo milk, coconut milk, white of egg and skim
milk powder in proportion of 35, 20, 20 and 25, respectively and blending with honey
@ 20% and Alphonso mango pulp @ 7.5% provided best results.
Highest Standard plate count was observed in treatment combination CH1M2
increased from initial count of 0.41×104
cfu/g to 15.55×104
cfu/g showed increasing
trend and lowest (0.35 x 104
cfu/g to 14.15 x 104
cfu/g ) in CH2M1. Highest yeast and
Mould count (0.40 x 101
cfu/g to 5.40 x 101
cfu/g) was observed in CH1M2 and lowest
(0.15 x 101
cfu/g to 4.33 x 101
cfu/g) in CH1M2. E. coli was not observed in designed
colostrum cake during storage period.
As regards to cost of production for best treatments CH1M2 (₹ 210.3/kg) was
recorded in case of designed colostrum cake prepared by 20 per cent level of honey
and 7.5 per cent mango pulp.