dairy technology

93 Pages·2017·1.33 MB·English

DEVELOPMENT OF A RABADI-LIKE
FERMENTED BEVERAGE FROM SORGHUM AND
MILK SOLIDS

THESIS SUBMITTED TO THE
NATIONAL DAIRY RESEARCH INSTITUTE, KARNAL
(DEEMED UNIVERSITY)
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE DEGREE OF

MASTER OF TECHNOLOGY
IN
DAIRYING
(DAIRY TECHNOLOGY)

BY
RAGHWENDRA KUMAR PINTU
B.Tech. (DT)

DIVISION OF DAIRY TECHNOLOGY
NATIONAL DAIRY RESEARCH INSTITUTE
(I.C.A.R.)
KARNAL-132001 (HARYANA), INDIA
2006

Regn. No. 2030403
DDEEDDIICCAATTEEDD
TTOO
MMYY PPAARREENNTTSS
DEVELOPMENT OF A RABADI-LIKE
FERMENTED BEVERAGE FROM SORGHUM AND
MILK SOLIDS
By
RAGHWENDRA KUMAR PINTU
THESIS SUBMITTED TO THE NATIONAL DAIRY RESEARCH INSTITUTE
(DEEMED UNIVERSITY) KARNAL (HARYANA)
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE DEGREE OF
MASTER OF TECHNOLOGY
IN
DAIRYING
(DAIRY TECHNOLOGY)
Approved by:
~~
~ (Dr. ~RMA)
MAJOR ADVISOR & CHAIRMAN
(GUIDE)
Members of Advisory Committee
1. Dr. Dharam Pal ~ <'--'-
Principal Scientist, DT Division
2. Dr. A. A. Patel ~
Principal Scientist, DT Division
3. Dr. S. K. Tomar
..:>
Senior Scientist, OM Division
~
~~
4. Dr. A. K. Singh
Scientist (Senior Scale), DT Division
DIVISION OF DAIRY TECHNOLOGY
NATIONAL DAIRY RESEARCH INSTITUTE
(DEEMED UNIVERSITY)
KARNAL-132001 (HARYANA), INDIA
Dr. B. B. VERMA
Principal Scientist
CERTIFICATE
This is to certify that the thesis entitled 'Development Of A
Rabad~Like Fermented Beverage From Sorghum And Milk
Solids' submitted by Mr. Raghwendra Kumar Pintu towards the partial
fulfilment of the requirements for the award of the degree of Master of
Technology in Dairying (Dairy Technology) of the National Dairy
Research Institute (Deemed University), Karnal (Haryana), India, is a
bonafide research work carried out by him under my supervision and
guidance and no part of the thesis has been submitted for any other
degree or diploma.
i h
Dated: 1 June, 2006 (Dr. . B. Verma)
Major Advisor & Chairman
(GUIDE)
ABSTRACT

Dairy products based on cereals are popular through out the country
and occupy valued position in Indian diet not only for their taste and delight of
eating but also for their high nutritional quality. The present study was
conducted with a broad objective of developing a suitable process for
sorghum based Rabadi-like fermented milk beverage. The study was
undertaken in different phases viz like selection of milk solid source, selection
of level, form & stage of addition of sorghum solids, stabilization of developed
product in terms of sedimentation and wheying-off in the product during
storage. Skim milk was used as source of milk solids and 24 h germinated
sorghum flour was used as source of sorghum solids. 24 h germinated flour
was mixed in skim milk before fermentation and level of flour and water were
determined using RSM with Central Composite Rotatable Design. The
product developed using 4.7% flour and 69 % water on the basis of curd gave
the most acceptable product. For further stabilization during storage pectin
and CMC were tried at different levels and a level of 0.6 % pectin was
selected. The standardized product was packaged in glass bottles and stored
under refrigeration (5 - 7°C). The shelf life of the product was 7 days;
thereafter the product became unacceptable because of increased acidity and
wheying-off. The SPC and Yeast and Mold count decreased slightly after
storage of 7 days. The technology developed for manufacture of Rabadi-like
traditional fermented milk beverage appears to have considerable potential to
facilitate its commercial production and marketing. Inclusion of sorghum would
not only enhance nutritional value of the product but also provide value
addition to by-products like skim milk.
h~ ~;/l tot YtllitH *h.lJm ~~ ~)bl2 ~~ il~ ~ lli ~ ~~
~ lhlh . ~ l ~ -E ~ ~ lt ~ ~ ~ 'tl~ ~~ h8
~ ~ lt I ~h8 'tla- hll ~ *hl J4I. ~ a1;/h I%UrPP ~lh ~h ~
1~ llil h.l ~ Qu f ~~ 1~ ~~;/h ~ a-h8 -E }YtP<} I(l'.hl. tlhl ~ I
Llli 'tlnl h~ ~~ ,hL.t.tJ -E I(l'.hl. tlhl ~lt ~lh ~ lhtQ ~ &' ~' ~ ~
&' ~' ~ ~ lt1""e ~ ~ ~l '£ill:6.lL.' .t:Jillnl. ~ ~ll i ~~Q ~~hl2
~ ~l~~lnI ~BII E..t:IL. -WQ ~lh ~t ~lh ~ ~tQ ~ ~h -E ~t.l
~ tlhl Quf ~ ~ )lv p~( ~ ~ ~ lhtQ ~ ~ -E ~t.lI(l'.hl.
tlhl ~ I ~pP<}ol ~ h¥ i ll:Il ~ ~lh ott ~ ~ ~ ~ ~ lt1!.l1?t1
tlhl Q uf ~ ~ l ~ ~ hl:l l ~h! ~ ~ ~ ~ ':ill.l0biJ i:lh 0 ~ llih
0
~ 0~ 0 ':ill.l0 ~0 ~ ~hhtt.l I(l'.hl. tlh lI ~~ ~ ~ msI OP I lt ~ ~
.t:Jpt ~ ~~ h tur ~ ~ ~ V 0L il~;/.ill '£iW ~l 96 il~;/. ill ~ ~
hl: ll ~ &'~. I(l'.hl. tlhl I .t:Jillnl. ~ ~lli h~: jiGt !l P< )01 ~ ~ ~ ~ o
l1 h 0~ 0 Qu f ~~ ~ ~~ hl:l l ~ ilhtt.l I(l'.hl. tlh l ~l 'tB! -E 0 9
0
il~;/.i ll ~~ ~ &'~ I(l'.hl. tlhlI hHP< L~Q ~ ;I.ji;/t ~ ~~ tt ~~
~ tlhl Quf S- L ~ij i ~ 0 llih h.l ti ll! ~ &g 1J~ hlhl tl hlI ~
~ ~ ~ '£lhI.lli . ~~ ~ ~ '£ ft>UP? ~ ~ ~ tlhlI ti ll! ~ ~
.t-lo~Wol ~ ~lli biJ 0t: jio~ 0 ~l LEt:Y.l Quf ht~ ~ ~t§ill tto ~ ~~ I
~ iJ1;/h I%UrPP ~lh ~ h ~ ~ 2,t.l lt >ttlhlj{P< \fJhlPe ~l
gfl'kI)LP< )ol ~ ~ ~ ~ ~ ~ I ~ ~ ~ ~ ~ ~ ! !lt ~~
h8 ~lli ~ ~ ~ ~lt i ll:Il ~ ~h ~ ,r:ji ~~ h8 ~lli ~ I
CONTENTS

Chapter Title Page No.
1.0 Introduction 1
2.0 Review of literature 4
2.1 Sorghum and its common uses 4
2.2 Nutritional value of sorghum 8
2.2.1 Carbohydrate 8
2.2.2 Protein 8
2.2.3 Lipid composition 9
2.2.4 Minerals 9
2.2.5 Vitamins 9
2.2.6 Dietary fibre 10
2.2.6.1 Benefits of dietary fibres 10
2.2.7 Anti-nutrients components in sorghum 10
2.2.7.1 Phytates 11
2.2.7.2 Polyphenols 11
2.2.7.3 Digestive enzyme inhibitors 12
2.2.8 Effects of processing treatments on quality 12
of sorghum
2.2.8.1 Soaking, germination and heat treatment 12
2.2.8.2 Fermentation 14
2.3 Nutritional values of fermented foods 15
2.3.1 Health benefits of fermented milks 16
2.3.1.1 Immune modulation 16
2.3.1.2 Fermented milk as a treatment of diarrhea 16
2.4 Fermented milk beverage 16
2.5 Cereal and milk solids containing 17
fermented products
2.5.1 Sorghum based fermented milk products 17
2.5.1.1 Kindimu 17
2.5.1.2 Uji 18
2.5.1.3 Ambali 18
2.5.2 Other related products 18
2.5.2.1 Rabadi 18
2.5.2.2 Buttermilk-maize flour preparation 19
2.5.2.3 Crowdies 19
2.6 Technological problems in processing 19
fermented milk beverage
2.6.1 Heat treatment of fermented milk 19
beverage
2.6.2 Sedimentation in fermented milk beverage 20
2.6.2.1 Stabilizers and their applications in acidic 20
beverage
2.6.2.1.1 Pectin 21
2.6.2.1.2 CMC 22
2.7 Shelf life of fermented milk beverage 23
3.0 Materials and Methods 25
Chapter Title Page No.
3.1 Materials 25
3.1.1 Skim milk 25
3.1.2 Starter culture 25
3.1.3 Sour buttermilk 25
3.1.4 Salt 25
3.1.5 Cumin 25
3.1.6 Black pepper 26
3.1.7 Chemicals 26
3.1.8 Stabilizers 26
3.1.9 Glass bottles 26
3.1.10 Sorghum 26
3.2 Methods 26
3.2.1 Sources of sorghum solids 26
3.2.1.1 Flour 26
3.2.1.2 Slurry 26
3.2.1.3 Germinated flour 27
3.2.2 Stage of addition of sorghum solids to milk 27
3.2.2.1 Before fermentation 27
3.2.2.2 After fermentation 27
3.2.3 Formulation of beverage 30
3.2.4 Selection of stabilizer 30
3.3 Storage study 30
3.4 Physico-chemical analysis 31
3.4.1 Fat 31
3.4.2 TS 31
3.4.3 Protein 31
3.4.4 Ash 31
3.4.5 Carbohydrate 31
3.4.6 Acidity 31
3.4.7 Sedimentation and wheying-off 31
3.4.8 Viscosity 32
3.5 Microbial analysis 32
3.6 Statistical analysis 32
3.7 Sensory evaluation 32
4.0 Results and Discussion 33
4.1 Quality of raw materials 33
4.1.1 Skim milk and buttermilk 33
4.1.2 Sorghum flour 33
4.2 Determination of optimum level of salt, 35
cumin and black pepper
4.3 Selection of milk solid source for 35
reparation of beverage
4.4 Selection of form and stage of addition of 37
sorghum solids
4.5 Effect of level of sorghum solids on 37
beverage properties
Chapter Title Page No.
4.5.1 Response surface analysis of sensory 38
attributes of Rabadi-like beverage
4.5.1.1 C&A 40
4.5.1.2 Consistency 41
4.5.1.3 Flavour 42
4.5.1.4 OA 43
4.5.2 Response surface analysis of physico- 45
chemical attributes of Rabadi-like
beverage
4.5.2.1 Acidity 45
4.5.2.2 Sedimentation 46
4.5.2.3 Viscosity 49
4.5.3 Optimization of product formulations 51
4.5.4 Chemical and microbiological analysis of 53
the final product
4.6 Selection of type and level of stabilizer for 53
Rabadi-like beverage
4.7 Consumer response study 56
4.8 Storage study of sorghum based Rabadi- 58
like fermented milk beverage
4.8.1 Changes in physico-chemical 59
characteristics during storage of the
beverage
4.8.1.1 Changes in acidity 59
4.8.1.2 Changes in viscosity 60
4.8.1.3 Changes in sedimentation during storage 60
4.8.1.4 Change in wheying-off during storage 60
4.8.2 Changes in sensory parameters during 60
storage of Rabadi-like beverage
4.8.2.1 Changes in C&A 60
4.8.2.2 Changes in sedimentation score 61
4.8.2.3 Changes in consistency 61
4.8.2.4 Changes in flavour 61
4.8.2.5 Changes in OA 62
4.8.3 Changes in microbiological quality during 62
storage of Rabadi-like beverage
5.0 Summary and conclusion 64
Appendix I-V
Bibliography I-XI
LIST TABLES
S. No. Title Page No.
2.1 Harvesting area, production and yield of sorghum in 7
different regions of the world
2.2 Major sorghum producing states in India (2002- 7
2003)
2.3 Proximate composition of sorghum grain 8
2.4 Mineral composition of sorghum grain 9
2.5 Characteristics of isolated starches of sorghum 14
4.1 Proximate chemical composition of buttermilk and 34
skim milk
4.2 Proximate chemical composition of raw and 34
germinated sorghum flour
4.3 Comparison between buttermilk and skim milk based 36
beverage
4.4 Average overall acceptability score for different 36
forms and stage of addition of sorghum solids
4.4A ANOVA Table for average overall acceptability score 37
for different forms and stage of addition of sorghum
solids
4.5 Experimental design matrix and sensory scores of 38
Rabadi-like beverage
4.6 Coefficients of selected models for sensory and 39
hysico-chemical attributes of Rabadi-like beverage
4.7 P-Value and partial coefficient of sensory attributes 39
4.8 Experimental design matrix and scores for physical 47
& chemical properties of Rabadi-like beverage
4.9 P-Value And Partial Coefficient Of Physico-Chemical 47
Parameters
4.10 Criteria chosen for optimization process 52
4.11 Predicted composition and score of the optimized 52
Rabadi-like beverage
4.12 Comparison of predicted v/s actual values of 53
responses
4.13 Chemical and microbiological quality of beverage 54
4.14 Effect of stabilizer on sedimentation (%) 55
4.14A ANOVA table for effect of stabilizer on sedimentation 55
(%)
4.15 Effect of stabilizer on wheying off (%) 55
4.15A ANOVA table for effect of stabilizer on wheying off 56
(%)
4.16 Affect of pectin at different levels on sensory scores 5 6
of beverage
4.16A ANOVA table for affect of pectin at different levels on 5 6
sensory scores of beverage
4.17 P-values, F and F-crit values of Physico-chemical 61
and sensory parameters
4.18 Microbial counts of beverage at 0th and 7th day 63