Article Details : |
| | Article Name : | | Comparative study on quality (nutritive, physicochemical and microbial) of prepared and
commercial malted milk hot drinks in Bangladesh
| Author Name : | | ABDUL MATIN1, SHIREEN AKTHER, Md. KAUSERT-UL ALAM, MONSUR AHMAD | Publisher : | | Bridge Center | Article URL : | | | Abstract : | | The study was conducted on the development of the new
product, malted milk hot drinks recognized as sample A where barley
is the key ingredients. The developed product was compared with the
four samples recognized as Sample B, sample C, sample D and sample
E that available in the local market as malted milk hot drinks. These
samples were analyzed for their proximate, bacteriological and sensory qualities using standard methods. Moisture, Protein, Fat,
Carbohydrate, Ash and Energy content was found 9.18%, 11.23%,
4.90%, 71.57%, 3.10% and 385.14 Kcal/100g, which was able to meet
the young children’s recommended daily allowances. The protein
content of the developed product was very high (11.23) than any other
samples. The acceptability of the samples was studied by a taste panel
consisting of 15 panelists. There was no significant difference (p<0.05)
in terms of the texture and overall acceptability of the samples as
powder, among them Sample C (7.87) got the highest acceptability. All
the samples were liked very much in terms of overall acceptability as
drinks. The developed product had highly acceptable sensory values
even without any addition of either of natural or artificial colour and
flavour; whereas the commercial products use. The bacteriological
analysis was done to see the acceptability of the products and the result
was good from the bacteriological point of view; since there was no
growth of investigated bacteria. The developed product was very cheap
approximately 200Tk/Kg and 4 times lower than the commercial
products, along with it provides more servings than others. Therefore,
the product may boost us to maintain a healthier life at a cheap rate
and help to alleviate malnutrition situation in Bangladesh. | Keywords : | | Malted Milk Hot drinks, Nutritional quality,
Bacteriological and Sensory qualities. |
|
|
|
|
|
|
Announcements
|
- Volume 9, issue 5, August issue - publishing in progress
- Volume 9, Issue 2/ May 2021 publishing IN PROGRESS
- Call for Papers: open. Articles will be uploaded constantly, once the evaluation process is complete.
- The Certificates of Publication can be downloaded from RECEIVED ARTICLES section.
- COVER - VOLUME 2, ISSUE 12 / MARCH 2015
- COVER - VOLUME 3, ISSUE 2 / MAY 2015
- COVER - VOLUME 3, ISSUE 3 / JUNE 2015
- COVER - VOLUME 3, ISSUE 4 / JULY 2015
- COVER - VOLUME 3, ISSUE 8/ NOVEMBER 2015
- COVER - VOLUME 4, ISSUE 4 / JULY 2016
- COVER - VOLUME 4, ISSUE 5 / AUGUST 2016
- COVER - VOLUME 7, ISSUE 11/ FEBRUARY 2020
- Volume 9, issue 3, June 2021 publishing in progress
|
|
New Launched Project |
|
|
Recommend & Share
|
|