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Development of Mango Flavored Soy Dahi

T A Rakhi
Department of Dairy Science, BAU, Mymensingh-2202.

M N islam
Department of Dairy Science, BAU, Mymensingh-2202.

SAM Hoque
Department of AnimalBreeding and Genetics, Bangabandhu Sheikh Muzibur Rahman Agricultural University, Gazipur 1706.

M M Rahman
Department of Pharmacology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

Abstract/ Executive Summary:

The experiment was a Aimed to prepare mango flavored soy milk based dahi. To remove the beany flavour of soybean as well as add the mango flavor, mango juices were added at the rate of 0, 5, 10, and 15%. Data on physical and chemical parameters were recorded and analyzed. It was observed that smell and taste, body and consistency, color and appearance as well as total score were significantly increased (P.01) when 5%mango juice added to soy milk based dahi. These properties could further be increased significantly (P<.01) by increasing the level up to 10% but increasing the level of mango juice up to 15% were significantly decreased (P<.01) the physical properties. After the chemical analysis, a significant increasing (p<0.05) in acidity, total solids and carbohydrate content but a significant decreasing (p<.05) in fact and ash content of dahi were observed due to the addition of mango juice. Compilation of physico-chemical properties it was observed that addition of 10% mango juice prepared a high quality low cost mango flavored soy milk based dahi. Considering the shortage along high price of milk we could transfer the techniques to the manufacturer to produce and market the mango flavored soy milk based dahi.

Keywords: Mango juice, Soybean, Whole milk.

Location: Bangladesh Agricultural University (BAU) Dairy Farm and soybean seeds were collected from Department of Genetics & Plant Breeding, BAU Mymensingh.

Start Date:

End Date:

Program Area:

Commodity:

Objectives:

To prepare mango flavored soy milk based high quality Dahi.

Methodology:

Whole milk was collected from Bangladesh Agricultural University (BAU) Dairy Farm and soybean seeds were collected from Department of Genetics & Plant Breeding, BAU Mymensingh. 1000 g whole soybean seed free from immature field damage and black spot were grinded in a soy flour mill. 125 g powder was dissolved with 1000 ml of water by stirring. The soy milk was strained through a fine cloth to separate the residue. Soy milk was then boiled at 100°C for 10-15 minutes with constant stirring. The mango fruit was washed by distilled water, skin was separated, seeds were removed and the fruit pulp was blended. After blending the juice was filtered by clean cloth and stored at refrigeration temperature (4°C) until preparation of Dahi. Before preparation of various types of Dahi the initial chemical quality of cow milk and soy milk was analyzed in terms of specific gravity, acidity (%), pH, total solids (%), moisture (%), fat (%), protein (%) ,carbohydrate (%) and ash (%) in the laboratory. The Dahi were prepared by adding the starter culture (at the rate of 2%) to the mixed milk collected from local market and dissolved properly by stirring. The milk was then poured in several pre-boiled water washed plastic cups of about 100 ml size and kept at an incubation temperature of 42°C for 4 hours for complete coagulation of the samples. After complete coagulation, the Dahi samples were taken out from the incubator and were stored in a refrigerator at 5°C for analytical purpose. All experimental materials were completely homogenous and statistical analysis was done as per Steel and Terrie (1960) by using Completely Randomized Design having four (4) treatments with three (3) replication for each.

Source of Information: Bangladesh Joournal of Animal Science, Vol. 42, No.1, (page-44-48), June-2013, BAU, Mymensingh.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From this study, it is clear that addition of mango juice to Soy Dahi increasing the physical quality but somewhat deviation occurs in case of chemical properties. Considering the acute shortage along with high price of milk this chemical changes might be acceptable for developing mango flavored soy based Dahi.

Knowledge Management: Journal