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Study of Flavoured Dahi Incorporated with Banana Extract

M. S. Islam
Department of Animal ScienceFaculty of Animal Husbandry,Bangladesh Agricultural University, Mymensingh-2202.

M. A. Mazed
Department of Dairy Science, Faculty of Animal Husbandry,Bangladesh Agricultural University, Mymensingh-2202.

S. Rahman
Agro technology Discipline, Khulna University, Khulna, Bangladesh.

M. S. Akter
Agro technology Discipline, Khulna University, Khulna, Bangladesh.

Abstract/ Executive Summary:

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.

Keywords: Dahi and banana fortified, Banana juice, Milk product

Location: Animal Husbandry Laboratory, Agrotechnology Discipline, Khulna University, Khulna

Start Date: 31-12-2010

End Date: 20-04-2011

Program Area: Quality and Nutrition

Commodity: Yogurt

Objectives:

1. To prepare quality fruit dahi incorporating different levels of banana extract with milk. 2. To study the differences between plain dahi and fruit dahi on the basis of physical and chemical properties. 3.To recommend the level of banana juice to be used for the preparation of fruit dahi.

Methodology:

The experiment was conducted at the Animal Husbandry Laboratory, Agrotechnology Discipline, Khulna University, Khulna, during the period of 31st December, 2010 - 20th April, 2011. Chemical analysis was also conducted at Animal Husbandry Laboratory, Agrotechnology Discipline and Dairy Science and Animal Nutrition Laboratory, Bangladesh Agricultural University. Collection of Fresh Milk Fresh cow’s milk was collected everyday from a reliable source near Khulna University, Khulna as well as from Bagerhat district. Preparation of Banana The banana (Musa sapientum) was collected from Gollamari Kachabazar, near Khulna University. It was washed by distilled water and the outer coat was separated by hand and the seeds were also separated from fruit. Then the banana was blended using a pre- washed blender. After blending the banana was filtered by a clean sieve. The extract was then kept in a plastic pot covered with its cover. Preparation of whole milk and banana dahi After collection of cow’s whole milk, it was heated to boiling temperature until it losses 20% of whole milk volume. Sugar was added at the rate of 10% of the current volume. The heated milk was then divided into 4 equal portions. The experiment was conducted into four treatments with three replications. The treatment was a control (milk without banana juice) and banana juice added to milk at the rate of 2%, 4% and 6% i.e. Whole milk dahi (T0); Whole milk + 2% banana dahi (T₁); Whole milk + 4% banana dahi (T₂) and Whole milk + 6% banana dahi (T₃), respectively. The banana juice incorporated milk was then cooled into a temperature of 40-45⁰C and added with 2% of starter culture of the milk followed by incubating at 37⁰C for 8-12 hrs. in an incubator. The dahi samples were then preserved in a refrigerator at a temperature of 5⁰C until used. The parameters of fruits fortified dahi were investigated into two heads i) physical tests i.e. smell and taste, body and consistency, and colour and texture and ii) chemical tests i.e. determination of percentage of acidity, fat, protein, total solids (TS), ash percentage and moisture. Data were analyzed statistically by using Statistical package program MSTAT. Duncan’s Multiple Range Test (DMRT) was done to find out the significant difference among treatment means.

Source of Information: J. Environ. Sci. & Natural Resources, 6(1): 153 - 158, 2013; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

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.

Knowledge Management: Journal