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Effect of Level of Egg Content on the Quality of Pudding Using Reconstituted Milk

M A Khatun*
Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M N Islam
Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M A Islam
Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

The study was conducted to analyze the physical and chemical parameters of manufactured pudding and to recommend acceptable level of eggs for the manufacture of pudding. Reconstituted milk was prepared by using the instructions given on the packet of whole milk powder. The prepared reconstituted milk was divided into three parts and three different types of puddings were prepared by using 2 eggs, 3 eggs and 4 eggs with reconstituted milk. Amount of milk, sugar and corn flour level was same in all three types. The puddings were designated as A (2 eggs), B (3 eggs) and C (4 eggs) types. Prepared pudding samples were subjected to physical and chemical analysis to monitor their quality. Physical properties (smell, color, consistency and texture) showed pudding that contained 3 eggs obtained the best score (89.13±3.77) from the judges. From chemical analysis, it was observed that 4 eggs containing pudding showed the highest nutritive value as compared to control and other group but organoleptic score was highest for 3 eggs containing pudding.

Keywords: Pudding, Reconstituted milk, Full cream milk powder, Eggs, Corn flour

Location: Laboratory of Dairy Technology, Dairy Chemistry, and Dairy Microbiology of the Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh 2202, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Pudding

Objectives:

The present experiment was conducted with an aim to prepare pudding from reconstituted milk by adding different level of eggs.

Methodology:

The experiment was conducted at the Laboratory of Dairy Technology, Dairy Chemistry, and Dairy Microbiology of the Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh 2202, Bangladesh. Powdered milk (Aarong Brand), corn flour, sugar and chicken eggs were purchased from different stores of Mymensingh town and BAU Poultry Farm, Mymensingh-2202, Bangladesh. At first 1L reconstituted milk was prepared by mixing 125 g of whole milk powder and 875 ml of fresh luke warm water. Three different types of pudding were prepared from reconstituted milk (RM). For each type 500 ml of RM was taken, then heated to boiling temperature to reduce approximately 50% of the volume. During heating, milk was slowly stirred with the help of a spoon to avoid burning. In one part, 2 eggs (107.90 g), 10 g (2%) corn flour, 75 g (15%) sugar were mixed properly by blending with 500 ml reconstituted milk (Pudding A). In another part, 3 eggs (155.65 g), 10 g (2%) corn flour, 75 g (15%) sugar were added (Pudding B) and in third part, 4 eggs (202.82 g), 10 g (2%) corn flour, 75 g (15%) sugar (Pudding C) were mixed properly with 500 ml reconstituted milk. The mix was then taken in the mould and covered properly. The mould was placed in the pan half-full of boiled water and kept for 1-1.5 hrs until the mix coagulated. After optimum cooling at room temperature, the mould was placed in the refrigerator (4⁰C) for about 2 hrs for cooling and the pudding was ready to serve. After preparation the quality of pudding was judged by some physical and chemical tests which were: i. Smell and taste (50 marks) ii. Body and consistency (20 marks) iii. Color and Appearance (30 marks) On the other hand, samples were also chemically analyzed for measuring the following parameters Fat content (g/kg) Two gram sample was taken in a crucible and poured into the thimble. The extraction required a water bath at 45°C for 2 hrs. It took 30 minutes for oven dried. The difference between the weight after and before extraction gave the amount of ether extract. Protein content (g/kg) Protein was determined by Kjeldhal procedure.
The determination of crude protein (CP) actually involves the determination of nitrogen content of the sample which was then multiplied by the factor 6.38. Carbohydrate content (g/kg) Carbohydrate content of samples was not determined directly. It was calculated by total sum of moisture, fat, protein, ash percentage subtracting from 100. Ash content (g/kg) Five gram sample was taken into a crucible. The sample was ignited in muffle furnace at 600°C for 5 hrs. After removing and cooling in the desiccators, the ash was calculated. Total Solids (g/kg) Five grams of sample in a crucible was heated at 105⁰C for 24 hrs. The difference of the weight was used to calculate the TS content in relation to initial weight. Moisture (g/kg) Moisture content of different types of samples was determined by Oven Drying method as per (AOAC, 2012). Acidity (%) Acidity content of different types of samples was determined as per AOAC, 2012. pH value pH was measured with H1 2211/ORP pH Meter (HANNA Instruments USA,1978). Data analysis In this experiment, experimental materials were completely homogenous. So, the analysis of variance (ANOVA) test was done by Completely Randomized Design (CRD). In case of significant difference, Duncan's Multiple Range Test (DMRT) was carried out to find out the significant difference among different treatment means. Statistical program SAS (Statistical analysis System, 2009) was used for data analysis.

Source of Information: Bang. J. Anim. Sci. 2018. 47 (2):92-97

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Three eggs per 500 ml of reconstituted milk is optimum for better organoleptic score. Chemical evaluation indicated that fat, protein, carbohydrate, total solids etc. were higher in 4 eggs containing pudding. Finally from this experiment, it may be concluded that reconstituted milk could be used for preparation of pudding.

Knowledge Management: Journal