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Flavoured Yoghurt Drinks Manufacture from Skim Milk Using Different Levels of Sugar

S. Ahmed
Bangladesh Livestock Research Institute, Savar, Dhaka

M.M. Uddin
Military Farm, Iswardi, Pabna

M.S.R. Siddiki
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

M.N. Hassan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

M.N. Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The present research work was aimed at to develop yoghurt drinks from skim milk using different types of flavours (chocolate, strawberry, vanilla and banana) and different levels of sugar (10% and 14%) and also to observe their interaction effects on the quality of yoghurt drinks. Eight different types of yoghurt drinks were prepared from skim milk. The prepared yoghurt drink samples were subjected to physical, chemical, and analysis to evaluate their quality. The strawberry flavoured yoghurt drinks obtained the best score (4.077±0.35) followed by chocolate (3.868±0.14), banana (3.617±0.29) and vanilla (3. 170±0.23) for physical qualities (flavour, mouthful, colour appearance, sweetness). The differences within the score were significant. On the other hand, the two sugar levels (10% and 14%) had no significant effect on overall quality of yoghurt drinks. Chemical analysis showed that significant differences existed within the total solids and carbohydrate content of flavoured yoghurt drinks containing different types of flavour and different levels of sugar but non-significant differences were seen for fat, protein and ash content of the samples. The interaction effect of different flaovours and different sugar levels were also non-significant. From the research results of all parameters it can be concluded that yoghurt can be successfully used for the manufacture of flavoured yoghurt drinks with strawberry flavour and 10% to 14% sugar can be used for the manufacture of flavoured yoghurt drinks.

Keywords: Yoghurt drinks, Skim milk, Flavour, Sugar

Location: Dairy Technology and Microbiology Laboratory, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

Start Date: 01-07-2004

End Date: 20-09-2004

Program Area: Postharvest and Agro-processing

Commodity: Yogurt

Objectives:

To prepare acceptable quality yogurt drinks with the addition of different flavours, to recommend acceptable level of sugar for the manufacture of yogurt drinks and recommend an appropriate technology for the manufacture of flavoured yoghurt drinks. To develop fermented yogurt drinks from skim milk by adding flavor and sugars.

Methodology:

The study was carried out at the Dairy Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, during the period of July 1 to September 20,2004. Whole milk was collected from the Bangladesh Agricultural University Dairy Farm. Whole milk was skimmed by an electric cream separator. The skim milk was divided into two portions. In one portion 10% sugar was mixed and in another portion 14% sugar was added followed by heating to boiling. When the milk was cooled to 40-45^oC, 3% starter culture was added and kept undisturbed at an incubation temperature of 37°C for 3 hours. The yogurt was produced. Each type (10% and 14% sugar level) of these yogurts were further separated into four different parts. Four different flavours (chocolate, strawberry, vanilla, banana) were added to each part and then mixed with the help of a blender. As a result eight sample were found, designated as Chocolate flavoured yoghurt drinks with 10% sugar (A); Chocolate flavoured yoghurt drinks with 14% sugar (AI); Strawberry flavoured yoghurt drinks with 10% sugars(B); Strawberry flavoured yoghurt drinks with 14% sugars (B I); Vanilla f1avoored yoghurt drinks with 10% sugars (C); Vanilla flavoured youghurt drinks with 14% sugars (CI); Banana flavoured yoghurt drinks with 10% sugars (D); Banana flavoured youghurt drinks with 14% sugars (DI) Organoleptic, chemical and microbiological tests were done immediately after preparation. A panel of experienced judges examined the samples according to the organoleptic parameters such as flavour, mouth feel, colour, appearance and sweetness. All the samples were chemically analyzed for measuring the parameters of total solids (TS), fat, protein, ash, total carbohydrate and pH value. The total solids and ash content of the different types of samples were determined by oven drying method according to A.O.A.C. Fat per cent was determined by Babcock method, protein was determined by Kjeldahal procedure and pH was measured with the help of pH meter-215 (Ciba Corning Diagnostic Ltd. Sudhury, Suffolk, England Co 106 X D). All the samples were tested for their microbiological qualities using the parameters of total viable count, coliform count, yeast count, mould count. Data obtained from different parameters were analyzed statistically to the 2 x 4 factorial design. Statistical package programme MST AT was used for data analysis. In case of significant difference between treatment means DMRT test was done.

Source of Information: Bangladesh Journal of Environmental Science. Vol. 13, No.1, pp: 162-166, 2007

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This experiment was conducted to prepare yoghurt drinks using chocolate, strawberry, vanilla and banana flavour and different levels of sugar (10% and 14%) and to observe their interaction effect on the quality of yoghurt drinks. From this experiment it is clear that strawberry flavour is suitable for the manufacture of flavoured yoghurt drinks. The two sugar levels (10 and 14%) had no significant effect on overall acceptability. So, we can say that 10 to 14% sugar can be used for the manufacture of flavoured yoghurt drinks. Judging from the results of all parameters (organoleptic, chemical), it may be concluded that yoghurt could be successfully used with flavour for the manufacture of yoghurt drinks. Strawberry flavour is most acceptable flavour for the manufacture of yoghurt drinks and both 10 to 14% sugars could be used for the manufacture of yoghurt drinks. People of Bangladesh get fermented yoghurt drinks having high food value if they are available like soft drinks most of which are harmful to human health and as well as dairy beverage industries developed that create employment.

Knowledge Management: Journal