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Using Banana Extract for the Preparation of Flavoured Yogurt

M. S. Akter
Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh.

S. Rahman
Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh.

M. S. Islam
Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh.

N. A. Ivy
Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh.

M. H. Rahman
Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh.

Abstract/ Executive Summary:

The experiment was conducted at the Animal Husbandry Laboratory, Khulna University, Khulna to prepare quality fruit dahi incorporating different levels of banana extract with milk to study the differences between plain dahi and fruit dahi and to recommend the level of banana juice to be used for the preparation of fruit dahi. Mixing of banana juice with dahi which improved the organoleptic qualities of dahi. The highest score for TS percent (23.00) was recorded at 6% level of banana dahi prepared from the milk both in Khulna (23.00) and Bagerhat (22.33) regions, respectively. Moisture percent was found highest at 0% level of banana dahi prepared from the milk both in Khulna (77.83) and Bagerhut (79.33) regions. The acidity percent was highest in 6% banana juice dahi prepared from the milk both in Khulna (0.96) and Bagerhat (1.22) regions. The highest ash percent was recorded in 6% banana juice dahi prepared from the milk both in Khulna (4.44) and Bagerhat (6.90) regions. The highest fat percent was recorded at 6% banana dahi prepared from the milk both in Khulna (4.70) and Bagerhat (4.67) regions.The highest protein content was recorded at 6% banana juice dahi prepared from the milk both in Khulna (3.31) and Bagerhat (2.93) regions. 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 and at the same time it will open a new window in dairy sector in Bangladesh.

Keywords: Dahi, Banana extract, Flavoured dahi, Dahi consistency, Colour, Texture

Location: Animal Husbandry Laboratory, Khulna University, Khulna

Start Date: 31-12-2007

End Date: 20-04-2008

Program Area: Quality and Nutrition

Commodity: Yogurt, Banana

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 and

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, Khulna University, Khulna, during the period of 31^st December, 2007- 20^th April, 2008. Chemical analysis was done at Agricultural Botany and Plant Breeding Laboratory, Khulna University and Dairy Science and Animal Nutrition Laboratory, Bangladesh Agricultural University. Fresh cow's milk was collected everyday from a reliable source near Khulna University, Khulna as well as from Bagerhat district. The banana (Musa sapientum) was brought from Gollamari Kachabazar, near Khulna University. It was washed by distilled water and the outer skin 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. After collection of whole cow's 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. Then banana was mixed into three different portions of milk at the rate of 2%, 4% and 6%. The milk was then cooled into a temperature of 40-45°C and added with desirable amount of starter culture (2%) followed by incubating at 37°C for 8-12 hrs. in an incubator. The dahi samples were then preserved in a refrigerator at a temperature of 5°C until used. The prepared four samples were grouped such as whole milk dahi / plain dahi, whole milk + 2% banana dahi and whole milk + 4% banana dahi. The experiment was conducted by a CRD with 4 treatments (0%, 2%, 4% and 6% banana juice) having 3 replications for each treatment. Physical tests were done of smell and taste, body and consistency and color and texture. Chemical tests were done of determination of acidity percentage, fat percentage, protein percentage, total solids (TS) percentage, ash percentage and moisture percentage. The collected data were statistically analyzed by analysis of MSTAT-C method. Duncan's Multiple Range Test (DMRT) was used to compare the means of different parameters.

Source of Information: Ann. Bangladesh Agric. (2013) 17 (1 & 2): 151-158; ISSN: 1025-482X.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Judging from the maximum results of physical parameters it could be recommended that, dahi made by incorporating 2% level of banana juice was best among different dahi samples and judging from the maximum results of chemical it could be recommended that, dahi made by incorporating 6% level of banana juice was best among different dahi samples. If we consider physical qualities of dahi, no doubt, incorporation of banana juice to the milk during manufacturing might increase such qualities. It has been determined through score card used in organoleptic test. According to score card, the score for 2% banana dahi was 96.6% (excellent) which was highest among all the levels. General consumers usually choose such types of dahi having improved physical end chemical qualities. From commercial point of view, production of maximum volume of dahi from minimum volume of milk incorporated with banana juice might profitablize and popularizes the fermented milk product business and at the same time it will open a new window in dairy sector in Bangladesh.

Knowledge Management: Journal