DEVELOPMENT OF VALUE ADDED DAIRY PRODUCTS USING HONEY
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Date
40865
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Publisher
University of Agricultural Sciences GKVK, Bangalore
Abstract
Honey a natural sweetener, which is becoming a popular
ingredient in dairy products, has the ability to enhance consumer
acceptability of acidic products such as yoghurt by sweetening and
imparting the unique honey flavor besides its numerous therapeutic
health benefits. The secondary products, which partially or wholly made
with honey, are referred to as "value added" honey products. A study
was undertaken to develop value added honey sweetened and fruit-honey
yoghurt and lassi. Honey at 15, 16, 17 and 18% levels were used in the
preparation of honey yoghurts, while lassi optimized at the curd to water
ratio of 3:2, honey syrup was added at 27.5, 30, 32.5 and 35%. The 16%
honey yoghurt sample secured highest overall acceptability score of 8.38,
likewise lassi sample with 30% honey syrup recorded highest sensory
score (8.20). Further, three different fruit pulps (mango, pineapple and
banana) were used at 7% to develop fruit-honey yoghurt and lassi. The
honey yoghurt with mango fruit secured the highest overall acceptability
sensory score (8.16) followed by pineapple (7.73) and banana (7.43)
samples well as honey lassi with pineapple secured highest score (8.33)
followed by mango and then banana samples. The physicochemical
analysis revealed a significant increase in total solids (22.61 and 23.01%)
and carbohydrates (21.53 and 21.81%), and slight decrease in ash
content (0.79 and 0.76%), protein (3.53 and 3.31%) and fat (2.95 and
2.8%) contents of both honey and fruit honey yoghurts, respectively,
compared to control sample, a more less similar result was obtained in
the physicochemical analysis of the honey and fruit lassi samples. From
the sensory evaluation studies and microbiological analysis of the
samples for 10 and 21 day storage periods, it was deduced that the lassi
and yoghurt products had a shelf-life well above 7 and 15 days,
respectively, under refrigeration storage. At the end of storage no coliform
was found. Very least counts of yeast and molds found were much below
the safe recommended limits. This demonstrated that honey and fruit
additives not only improved the sensory quality of yoghurt and lassi but
also enhanced nutritional and therapeutic aspects of the value added
products.