Advances in Life Sciences 5(17), Print : ISSN 2278-3849, 6795-6799, 2016
Development of Low Fat Cereal and Fruit Based Fermented Milk
Beverage
PRAFULL KUMAR, SHANTA PETER AND SMITA MAJUMDER
Warner School of Food and Dairy Technology,
SHIATS, Naini, Allahabad, U.P, India
ABSTRACT
In the new millennium we are witnessing the upward trend
in nutritional and health awareness which has increased
the consumer demand for functional foods. This study was
conducted for the development of low fat cereal and fruit
based fermented milk beverage by incorporating fruit pulp,
cereal flour and whey protein concentrate (WPC) to
increase the nutritional and sensory quality. Consumption
of milk is declining while consumption of carbonated
beverage is increasing. This rise in consumption of
carbonated beverage has contributed to an increase in
obesity. Milk beverage can act as ideal vehicle for bioactive
compounds. Low fat cereal and fruit based milk beverage
was prepared with corn flour, whey protein concentrate,
banana pulp and sugar with different combination in order
to assess the suitable level of addition with maximum
acceptability. On the basis of findings, it was concluded
that T3 with 1% corn flour, 1% WPC, 15% banana pulp
and 8% sugar combination was found to be highly
acceptable among the other combinations by sensory
evaluation. Storage studies in terms of their acidity (%
L.A) revealed that the low fat cereal and fruit based milk
beverage can be stored upto 7 days at 5C. A significant
increase in acidity and decrease in pH were noticed in the
treatments during the storage period but within the
permissible limit. Total yield of low fat cereal and fruit
based milk beverage increase along with cost of production
due to increased cost of ingredients (fruits and whey
protein concentrate) used for value addition.
Key words Skim milk, corn flour, whey protein
concentrate, fruit pulp
For the development of new value added products
that are manufactured for health conscious consumers the
nutritional and potentially therapeutic value of food is the
main characteristic. Fermented foods and beverages are of
great importance because they provide and sustain
tremendous quantities of nutritious foods in a wide diversity
of aroma, flavour and texture, which enrich the human diet.
Apart from providing variety of foods, fermented foods
have the advantage of extended shelf life due to organic
acids such as acetic acid, lactic acid and other acids
produced during fermentation which lowers the pH thus
inhibiting the growth of spoilage microorganisms.
Fruits are rich source of various important
phytonutrients namely minerals, vitamins, antioxidants and
of dietary fibers and cereals are rich in soluble fibers. The
association of fruits with dairy products has endorsed
health perception in consumers mind, as consumer connect
both these foods with health and wellness. Fortification of
cow/buffalo milk with fruit pulp improves the nutritional as
well as therapeutic values.
Whey proteins have good nutritional properties and
enhance the textural properties of food when they are used
as ingredients. WPC is used in preparation of milk beverage
for manufacturing of desirable, soft, smooth and highly
proteinaceous product.
Corn contains the best amino acid composition profile
among all the cereal grains in addition to overall high protein
content and soluble fibre. Corn flour is cholesterol free and
a source of the phytonutrients.
Banana is one of the fruits which contain high levels
of B-vitamins, potassium and magnesium and low in salt.
Rich in pectin, bananas aid digestion and gently chelate
toxins and heavy metals from the body. Bananas are natural
antacid and helps in production of white blood cells.
Consumers are many and varied. Thus, in the dairy
market of the future, some will demand low-priced products,
while others will pay a premium for quality and uniqueness.
The challenge for the dairy industry is to identify which
markets it can profitably supply and to focus its efforts on
meeting the needs of consumers in these markets.
Fortification of fermented milk products with fruit pulp has
been shown to improve their acceptability to a considerable
extent. It has helped in improving the nutritional quality
and market value of the products.
MATERIAL AND METHODS
The present investigation Development of low fat
Cereal and fruit based fermented milk beverage was carried
out in the Research Laboratory of Warner School of Food
and Dairy Technology, Sam Higginbottom Institute of
Agriculture Technology & Sciences, Deemed to be
University, Allahabad.
Procurement and collection of ingredients
Skim milk: - It was collected from local market of
Allahabad.
Sugar: - It was collected from the local market of
Allahabad.
2 Advances in Life Sciences 5(17), 2016

Skim milk (0.3 % fat and 8.7% SNF)

Addition of corn flour (1%), WPC (1%)

Heating (95 C)

Holding (15 min)

Cooling (40 C)

Inoculation (@ 2% culture)
(Streptococcus thermophilus and Lactobacillus bulgaricus)

Incubating at 42 C/4 hours

Blending of banana fruit pulp

T0 T1 T2 T3
0% 5% 10% 15%

Addition of sugar (8%)

Packaging

Storage at 5C

Fig. 1. Flow diagram for manufacturing of low fat cereal and fruit based milk beverage:

Banana & Corn flour:- It was collected from local
market of Allahabad
WPC 80:-Whey protein concentrate manufactured by
Davisco Foods International sold under the brand name
Davisco was obtained from the market of Delhi.
Culture:- Traditional mixed culture i.e. Streptococcus
thermophilus and Lactobacillus bulgaricus (NCDC-263)
were collected from National Collection Of Dairy Culture,
Dairy Microbiology Division, at NDRI Karnal-Haryana-
India.
Details of Treatment combination
T0:-Beverage prepared without addition of banana pulp.
T1:- Beverage prepared with addition of 5% banana pulp.
T2:- Beverage prepared with addition of 10% banana pulp.
T3:- Beverage prepared with addition of 15% banana pulp.
Skim milk (0.3 % fat and 8.7% SNF)
Procedure adopted for preparation of Low Fat Cereal &
Fruit Based Milk Beverage
Low Fat Cereal & Fruit Based Milk Beverage was
prepared by adding corn flour and whey protein at the rate
of 1% each before heating of milk. It will be mixed thoroughly
and it was heated at 95C for 15 minute. Two percent direct
vat set culture containing Streptococcus thermophilus and
Lactobacillus bulgaricus was used and inoculated at 40C
and incubated at 42 C/4 hours until firm curd was obtained.
It was used to prepare four different low fat cereal and fruit
based milk beverage by incorporating sugar at the rate of 8
% and banana fruit pulp at the rate of 8% and banana fruit
pulp at the rate of 5%, 10% and 15% respectively.
 KUMAR et al., Development of Low Fat Cereal and Fruit Based Fermented Milk Beverage 3

Table 1. Chemical composition of skim milk, corn flour, WPC 80 and banana pulp (MeanSE)*.
Chemical constituents Skim milk Corn flour WPC 80 Banana pulp
Fat (%) 0.350.059 3.90.052 60.043 0.330.023
Protein (%) 3.820.070 6.9 0.012 760.38 1.090.68
Carbohydrate (%) 0.350.059 76.80.032 70.024 22.840.026

*Average of five trials.

RESULTS AND DISCUSSION
Initial quality of skim milk
The flavor, appearance and colour of the milk sample
was normal. The mean values off at, SNF, density, protein,
lactose for skim milk were 0.350.059 percent, 9.220.062
percent, 27.680.879 gm per cm3,3.820.070 percent, and
4.690.066 percent respectively (Table 1). The fat and SNF
(0.350.059,8.720.062) content of skim milk used for the
preparation of milk beverage was within the prescribed limit.
Protein content of skim milk (3.820.070) was slightly higher
than the value observed by other researchers. Lactose
content of skim milk (4.690.066) was slightly lower than
the value observed by other researchers.
Initial quality of WPC 80
The fat (%), carbohydrate (%) and protein (%) of WPC
80 sample were 60.043, 70.024 and 760.38 respectively
(Table 1).

Table 2. Summary of the results of physical evaluation of different Milk Beverage samples
(MeanSE)*.
Parameters Types of Milk Beverage
T0 T1 T2 T3
Colour & Appearance 7.120.049 7.560.036 7.860.021 8.560.016
Body & Texture 8.010.043 8.080.034 8.100.014 8.380.047
Flavour & Taste 7.480.035 7.900.059 8.020.016 8.120.029
Overall Acceptability 7.700.027 8.280.031 8.380.042 8.480.027

*Average of five trials.

Mean value bearing different super scripts in a row differ significantly (P<0.05);

Table 3. Summary of the results of chemical evaluation of different Milk Beverage samples
(MeanSE)*.

Parameters Types of Milk Beverage

T0 T1 T2 T3

Fat (%) 0.180.041 0.200.038 0.230.032 0.25 0.036

Protein (%) 4.000.034 3.900.043 3.600.046 3.400.034

Carbohydrate (%) 11.910.037 13.000.039 14.100.016 14.500.029

Ash (%) 0.740.024 0.790.031 0.820.042 0.870.023

pH 4.560.027 4.490.051 4.440.032 4.390.047

Acidity (%) 0.740.051 0.770.037 0.810.043 0.830.035

Total Solids (%) 16.830.029 17.890.062 18.750.043 19.010.039

Moisture (%) 83.170.067 82.110.052 81.250.048 80.980.053

*Average of five trials.

Mean value bearing different super scripts in a row differ significantly (P<0.05)
4 Advances in Life Sciences 5(17), 2016
Table 4. Titrable acidity of different Milk Beverage samples during storage at 5oC (MeanSE)*.
Storage time (day) T0 T1
0 0.770.037 0.800.032
3 0.79 0.015 0.890.043
5 0.810.036 0.910.032
7 0.840.27 0.940.027
*Average of five trials.
Initial quality of corn flour
The fat (%), carbohydrate (%), protein (%) and
moisture (%) of corn flour sample were 3.90.052, 76.80.032,
6.9 0.012 and 10.90.48 respectively (Table 1).
Initial quality of banana pulp
The fat (%), carbohydrate (%) and protein (%) of
banana pulp sample were 0.330.023, 22.840.026 and
1.090.68 respectively (Table 1).
Quality of Milk Beverage
Physical parameters
The score of colour & appearance, body & texture,
flavour & taste as well as the overall acceptability of
different types of Milk Beverage were compiled in Table 2.
It was observed that the individual and total score of
physical parameters were significantly increased (p<0.05)
when 5% banana pulp added to corn flour and whey protein
concentrate based Milk Beverage. These properties could
further be increased significantly (p<0.05) by increasing
the level upto 15%. The result of this experiment shows
that physical properties of low fat cereal and fruit based
milk beverage was higher than that of control milk beverage.
Chemical parameters
The fat (%), protein (%), carbohydrate (%), ash (%).
pH, acidity (%), total solids (%) and moisture (%) of different
types of Milk Beverage were compiled in Table 3. It was
observed that the fat, carbohydrate, ash, acidity and total
solids content of milk beverage were significantly increased
but protein and moisture content is significantly decreased
(p<0.05) due to addition of banana pulp. Generally fruit
contains low level of fat and high level of carbohydrates
and ash. Therefore the variation might come from chemical
composition of skim milk, corn flour, WPC 80 and banana
pulp.
The titrable acidity of different types of Milk Beverage
were compiled in Table 4. It was observed that as the day of
storage advanced, there was a significant increase in acidity.
The increase in acidity during storage may be correlated
with the lactose consumption. The significant change in
acidity may be due to utilization of simple sugars like
glucose and fructose in banana.
Low fat cereal and fruit based fermented milk beverage
was found to be highly acceptable by sensory evaluation.
T2 T3
0.840.028 0.870.043
0.93 0.034 0.950.026
0.950.041 0.99 0.037
0.990.031 1.03 0.032
Statistically there was a highly significant difference (p<0.05)
between control and experimental milk beverage. Low fat
cereal and fruit based fermented milk beverage scored
highest sensory score for all the sensory parameters
studied. Value addition also improved firmness, flavor of
milk beverage. T3 was found to be acceptable among the
other combination. A significant increase in acidity and
decrease in pH were noticed in milk beverage during the
storage period but within the permissible level. Storage
studies revealed that the low fat cereal and fruit based
fermented milk beverage can be stored up to 7 days at 5 oC.
The cost of product of one litre milk beverage of treatment
T0, T1, T2, T3 was Rs. 31.33, 33.97, 35.89 and 37.65 respectively.
Skim milk can be better utilized for value addition
using corn flour, WPC and suitable fruit pulps as it enhances
the qualities of milk beverage like taste, flavor and nutritional
value. It has also greater acceptability and suitable among
all groups of consumers.
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Received on 16-08-2016 Accepted on 21-08-2016