Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages

Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages

Present study was carried out to produce a product with the object to investigate the chemical composition of flavoured milk-based beverages. A total of ten batches, each of banana and chikoo fruit flavoured milk-based beverages were prepared from skimmed buffalo milk at the Department of Animal Pro...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Pakistan journal of nutrition : PJN 2012, Vol.11 (6), p.600-604
Hauptverfasser: Dalim, M., Khaskheli, M., Baloch, M.H., Soomro, A.H., Khaskheli, G.B., Mangsi, A.S., Barham, G.S.
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 604
container_issue 6
container_start_page 600
container_title Pakistan journal of nutrition : PJN
container_volume 11
creator Dalim, M.
Khaskheli, M.
Baloch, M.H.
Soomro, A.H.
Khaskheli, G.B.
Mangsi, A.S.
Barham, G.S.
description Present study was carried out to produce a product with the object to investigate the chemical composition of flavoured milk-based beverages. A total of ten batches, each of banana and chikoo fruit flavoured milk-based beverages were prepared from skimmed buffalo milk at the Department of Animal Products Technology, Sindh Agriculture University Tando jam and evaluated for physico-chemical and sensory quality characteristics. Moisture content was remarkably higher (p
doi_str_mv 10.3923/pjn.2012.600.604
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1746880628</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1746880628</sourcerecordid><originalsourceid>FETCH-LOGICAL-c191t-9825033d16bdeef915bc9a49ab9ebf95345ffb771f69b1ced70535c94a4acc273</originalsourceid><addsrcrecordid>eNotkL1PwzAQxS0EEqWwM2ZkSfFnnBtpRQtSKxhgtmzHhrRpHOymEv89ropOT_dO9_SGH0L3BM8YUPY4bPsZxYTOKoyz-AWaEABeSqj5ZfZVjUtBgF-jm5S2GAtJqJigzXsMzWgPbegL3TfFIuwHHduUz-CLue7znB_f7S6EYtnpYxija4pN2-1Ko1O2c3d0UX-5dIuuvO6Su_vfU_S5fP5YvJTrt9Xr4mldWgLkUEJNBWasIZVpnPNAhLGgOWgDzngQjAvvjZTEV2CIdY3EggkLXHNtLZVsih7OvUMMP6NLB7Vvk3Vdp3sXxqSI5FVd44rWOYrPURtDStF5NcR2r-OvIlidyKlMTp3IqUwui7M_lSNiDw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1746880628</pqid></control><display><type>article</type><title>Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Science Alert</source><creator>Dalim, M. ; Khaskheli, M. ; Baloch, M.H. ; Soomro, A.H. ; Khaskheli, G.B. ; Mangsi, A.S. ; Barham, G.S.</creator><creatorcontrib>Dalim, M. ; Khaskheli, M. ; Baloch, M.H. ; Soomro, A.H. ; Khaskheli, G.B. ; Mangsi, A.S. ; Barham, G.S.</creatorcontrib><description>Present study was carried out to produce a product with the object to investigate the chemical composition of flavoured milk-based beverages. A total of ten batches, each of banana and chikoo fruit flavoured milk-based beverages were prepared from skimmed buffalo milk at the Department of Animal Products Technology, Sindh Agriculture University Tando jam and evaluated for physico-chemical and sensory quality characteristics. Moisture content was remarkably higher (p&lt;0.05) in chikoo flavoured milk-based beverage (84.00 plus or minus 0.08%) compared to that of banana flavoured milk-based beverage (83.57 plus or minus 0.03%). Average fat content in chikoo flavoured and/or banana flavoured milk-based beverage was found to be 0.12 plus or minus 0.02% and 0.18 plus or minus 0.02%, respectively. Chikoo flavoured milk-based beverage was concluded to be more acceptable (p&lt;0.05) and perceived the score 2.88 plus or minus 0.10 (liked moderately) compared to that of banana flavoured milk-based beverage (score 4.35 plus or minus 0.08; liked slightly).</description><identifier>ISSN: 1680-5194</identifier><identifier>EISSN: 1994-7984</identifier><identifier>DOI: 10.3923/pjn.2012.600.604</identifier><language>eng</language><ispartof>Pakistan journal of nutrition : PJN, 2012, Vol.11 (6), p.600-604</ispartof><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c191t-9825033d16bdeef915bc9a49ab9ebf95345ffb771f69b1ced70535c94a4acc273</citedby><cites>FETCH-LOGICAL-c191t-9825033d16bdeef915bc9a49ab9ebf95345ffb771f69b1ced70535c94a4acc273</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,4110,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Dalim, M.</creatorcontrib><creatorcontrib>Khaskheli, M.</creatorcontrib><creatorcontrib>Baloch, M.H.</creatorcontrib><creatorcontrib>Soomro, A.H.</creatorcontrib><creatorcontrib>Khaskheli, G.B.</creatorcontrib><creatorcontrib>Mangsi, A.S.</creatorcontrib><creatorcontrib>Barham, G.S.</creatorcontrib><title>Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages</title><title>Pakistan journal of nutrition : PJN</title><description>Present study was carried out to produce a product with the object to investigate the chemical composition of flavoured milk-based beverages. A total of ten batches, each of banana and chikoo fruit flavoured milk-based beverages were prepared from skimmed buffalo milk at the Department of Animal Products Technology, Sindh Agriculture University Tando jam and evaluated for physico-chemical and sensory quality characteristics. Moisture content was remarkably higher (p&lt;0.05) in chikoo flavoured milk-based beverage (84.00 plus or minus 0.08%) compared to that of banana flavoured milk-based beverage (83.57 plus or minus 0.03%). Average fat content in chikoo flavoured and/or banana flavoured milk-based beverage was found to be 0.12 plus or minus 0.02% and 0.18 plus or minus 0.02%, respectively. Chikoo flavoured milk-based beverage was concluded to be more acceptable (p&lt;0.05) and perceived the score 2.88 plus or minus 0.10 (liked moderately) compared to that of banana flavoured milk-based beverage (score 4.35 plus or minus 0.08; liked slightly).</description><issn>1680-5194</issn><issn>1994-7984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNotkL1PwzAQxS0EEqWwM2ZkSfFnnBtpRQtSKxhgtmzHhrRpHOymEv89ropOT_dO9_SGH0L3BM8YUPY4bPsZxYTOKoyz-AWaEABeSqj5ZfZVjUtBgF-jm5S2GAtJqJigzXsMzWgPbegL3TfFIuwHHduUz-CLue7znB_f7S6EYtnpYxija4pN2-1Ko1O2c3d0UX-5dIuuvO6Su_vfU_S5fP5YvJTrt9Xr4mldWgLkUEJNBWasIZVpnPNAhLGgOWgDzngQjAvvjZTEV2CIdY3EggkLXHNtLZVsih7OvUMMP6NLB7Vvk3Vdp3sXxqSI5FVd44rWOYrPURtDStF5NcR2r-OvIlidyKlMTp3IqUwui7M_lSNiDw</recordid><startdate>2012</startdate><enddate>2012</enddate><creator>Dalim, M.</creator><creator>Khaskheli, M.</creator><creator>Baloch, M.H.</creator><creator>Soomro, A.H.</creator><creator>Khaskheli, G.B.</creator><creator>Mangsi, A.S.</creator><creator>Barham, G.S.</creator><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2012</creationdate><title>Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages</title><author>Dalim, M. ; Khaskheli, M. ; Baloch, M.H. ; Soomro, A.H. ; Khaskheli, G.B. ; Mangsi, A.S. ; Barham, G.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c191t-9825033d16bdeef915bc9a49ab9ebf95345ffb771f69b1ced70535c94a4acc273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><toplevel>online_resources</toplevel><creatorcontrib>Dalim, M.</creatorcontrib><creatorcontrib>Khaskheli, M.</creatorcontrib><creatorcontrib>Baloch, M.H.</creatorcontrib><creatorcontrib>Soomro, A.H.</creatorcontrib><creatorcontrib>Khaskheli, G.B.</creatorcontrib><creatorcontrib>Mangsi, A.S.</creatorcontrib><creatorcontrib>Barham, G.S.</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Pakistan journal of nutrition : PJN</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dalim, M.</au><au>Khaskheli, M.</au><au>Baloch, M.H.</au><au>Soomro, A.H.</au><au>Khaskheli, G.B.</au><au>Mangsi, A.S.</au><au>Barham, G.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages</atitle><jtitle>Pakistan journal of nutrition : PJN</jtitle><date>2012</date><risdate>2012</risdate><volume>11</volume><issue>6</issue><spage>600</spage><epage>604</epage><pages>600-604</pages><issn>1680-5194</issn><eissn>1994-7984</eissn><abstract>Present study was carried out to produce a product with the object to investigate the chemical composition of flavoured milk-based beverages. A total of ten batches, each of banana and chikoo fruit flavoured milk-based beverages were prepared from skimmed buffalo milk at the Department of Animal Products Technology, Sindh Agriculture University Tando jam and evaluated for physico-chemical and sensory quality characteristics. Moisture content was remarkably higher (p&lt;0.05) in chikoo flavoured milk-based beverage (84.00 plus or minus 0.08%) compared to that of banana flavoured milk-based beverage (83.57 plus or minus 0.03%). Average fat content in chikoo flavoured and/or banana flavoured milk-based beverage was found to be 0.12 plus or minus 0.02% and 0.18 plus or minus 0.02%, respectively. Chikoo flavoured milk-based beverage was concluded to be more acceptable (p&lt;0.05) and perceived the score 2.88 plus or minus 0.10 (liked moderately) compared to that of banana flavoured milk-based beverage (score 4.35 plus or minus 0.08; liked slightly).</abstract><doi>10.3923/pjn.2012.600.604</doi><tpages>5</tpages></addata></record>
fulltext fulltext
identifier ISSN: 1680-5194
ispartof Pakistan journal of nutrition : PJN, 2012, Vol.11 (6), p.600-604
issn 1680-5194
1994-7984
language eng
recordid cdi_proquest_miscellaneous_1746880628
source Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Science Alert
title Production and Comparison of Banana and Chikoo Flavoured Milk-based Beverages
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-09T23%3A59%3A01IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Production%20and%20Comparison%20of%20Banana%20and%20Chikoo%20Flavoured%20Milk-based%20Beverages&rft.jtitle=Pakistan%20journal%20of%20nutrition%20:%20PJN&rft.au=Dalim,%20M.&rft.date=2012&rft.volume=11&rft.issue=6&rft.spage=600&rft.epage=604&rft.pages=600-604&rft.issn=1680-5194&rft.eissn=1994-7984&rft_id=info:doi/10.3923/pjn.2012.600.604&rft_dat=%3Cproquest_cross%3E1746880628%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1746880628&rft_id=info:pmid/&rfr_iscdi=true