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Vol. 4, Issue 6 (2015)

Quality evaluation of Sorghum based fermented milk beverage

Author(s):
Anil kumar, Anamika Das
Abstract:
Content in Sorghum based fermented milk beverage sample T0, T1, T2 and T3 differed significantly (P<0.05). The protein content of Sorghum based fermented milk beverage in T0 was lowest (2.77%) while it was highest in T3 (3.78%). Ash content in Sorghum based fermented milk beverage sample T0, T1, T2 and T3 differed significantly (P<0.05). The ash content of Sorghum based fermented milk beverage in T0 was lowest (0.72%) while it was highest in T3 (0.90%). The total sugar content of Sorghum based fermented milk beverage in T0 was lowest (3.28%) while it was highest in T3 (9.32%). The total solid content of sorghum based fermented milk beverage in T0 was lowest (11.27%) while it was highest in T3 (18.91%).). The acidity content of Sorghum based fermented milk beverage in T3 was lowest (0.75%) while it was highest in T0 (0.85%). control (T0) and sensorily best sample (T2) were considered. The SPC was observed more or less same; T0 (13.20 X 102 cfu /ml) and T2 (10.80 X 102 cfu /ml).The samples under study showed presence of yeast and mould count at very low levels, (Sorghum based fermented milk beverage samples were prepared and evaluated for various quality (sensory, chemical and microbial) parameters. The minimum score obtained by sample T3 (7.52 ± 0.05) and was very closer to T2, T1and T0, they were at par. Sample T2 was graded as “liked very much”. About the chemical parameters the Fat content in Sorghum based Fermented milk beverage sample T0, T1, T2 and T3 differed significantly (P<0.05). The fat content of Sorghum based fermented milk beverage in T0 was lowest (2.32%) while it was highest in T3 (2.55%). Protein 8.94 X 102 cfu /ml) for T2 and (10.26 X 102 cfu /ml) for T0. Coliforms was nil which is an indicative that means hygienic conditions were followed during production, processing, handling and storage.
Pages: 83-86  |  1122 Views  14 Downloads
How to cite this article:
Anil kumar, Anamika Das. Quality evaluation of Sorghum based fermented milk beverage. Pharma Innovation 2015;4(6):83-86.
The Pharma Innovation Journal