Limitations:
1. Funding for this study was inadequate.
2. As a highly perishable food, some tests were need to be done at an early period, but we failed to do that.
3. Couldn’t perform some tests by using the sample (as it is condition), due to the laboratory protocol, e.g.; protein analysis.
4. No particular guidelines are provided for the child and the diabetic patient 5. Unavailability of a few numbers of chemicals.
Suggestions for future research work:
From this study, the following suggestions can be made for further experiments:
1. This experiment can be done further to verify the findings of our study.
2. Particular strain need to be used for particular health benefits and avoid the health hazard
3. Low fat yogurt can also be developed as a weight loss diet
4. Need to find out the effect of emulsifier for higher concentration of banana in this yogurt.
5. More mineral and microbial assay need to to done for further study 6. More advanced methods of analysis need to be established for the assay.
37 | P a g e
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42 | P a g e
Appendices
Appendix A: Scorecard for Sensory Evaluation
Scorecard - Hedonic Rating Scale for Banana Stirred Yogurt
Name: Date: ___/___/______
Please evaluate the following samples using the 9-point Hedonic Scale.
Write the preferred score in the column as per evaluation.
Sensory Attributes
Samples
1 2 3 4 5 6
Appearance Smell Taste Texture Overall Acceptability
Suggestions & Comments:
...
Signature of the Evaluator
Hedonic Rating Score
Like Extremely 9
Like Very Much 8
Like Moderately 7
Like Slightly 6
Neither Like nor Dislike 5
Dislike Slightly 4
Dislike Moderately 3
Dislike Very Much 2
Dislike Extremely 1
43 | P a g e Appendix B: Photo Gallery
Development of Banana Stirred Yogurt
Figure 3: Development Process of Banana Stirred Yogurt
Banana pulp after blending Raw banana for the preparation of
Banana Stirred Yogurt
Yogurt (During Incubation) Yogurt (Before Incubation)
Freezing of Banana Stirred Yogurt
44 | P a g e Figure 4: Arrangement for Sensory Analysis
Sensory Evaluation
Physicochemical Analysis of Banana Stirred Yogurt
Titratable Acidity measurement
Brix reading for TSS measurement pH measurement
Figure 5: Physicochemical Analysis of Banana Stirred Yogurt
45 | P a g e Proximate Analysis of Banana Stirred Yogurt
Dried sample during moisture content
determination Ash content determination
Fat content determination
Figure 6: Proximate Analysis of Banana Stirred Yogurt Alkali boiling during
fiber content determination
Ash of fiber during fiber content determination
46 | P a g e Protein Content determination
Digestion
Titration
Distillation
Figure 7: Different steps of Protein content determination
47 | P a g e Determination of Mineral Content
Preservation of sample Digestion of the sample
Figure 8: Determination of Mineral content
48 | P a g e Microbial Analysis
TVC test of yogurt
Coliform test of yogurt
Figure 9: TVC test of Yogurt
Figure 10: Coliform test of Yogurt
49 | P a g e Appendix C: Chemicals, Apparatus and Equations used for this thesis work
1. Determination of titratable acidity:
Required reagent:
1) 0.1N NaOH 2) Phenolphthalein indicator Calculation:
Titratable Acidity= 𝑉𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑡𝑖𝑡𝑟𝑎𝑛𝑡 ×𝑁 ×90
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 ×100 × 100
2. Determination of pH Required Apparatus:
HANNA HI98107 pHep Determination of Moisture Content
1) Hot air oven 2) Crucible 3) Dessicator Calculation:
Moisture content = W1−W2
W1 × 100%
Where, W1= Sample weight W2= Dried sample weight 3. Determination of Ash Content
Required apparatus & instruments:
1) Muffle furnace 2) Crucible 3) Dessicator Calculation:
Ash Content = 𝑊𝑒𝑖𝑔ℎ𝑡 𝑎𝑓𝑡𝑒𝑟 𝑎𝑠ℎ𝑖𝑛𝑔−𝑡𝑎𝑟𝑒 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑟𝑢𝑐𝑖𝑏𝑙𝑒
𝑠𝑎𝑚𝑝𝑙𝑒 𝑤𝑒𝑖𝑔ℎ𝑡 × 100
4. Determination of Crude Fiber Required reagent & apparatus:
1) 1.25% H2SO4 2) 1.25% NaOH 3) n-octanol 4) Hot plate 5) Beaker 6) Muffle Furnace 7) Crucible
50 | P a g e Calculation:
% Crude fiber= 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑟𝑢𝑐𝑖𝑏𝑙𝑒 𝑤𝑖𝑡ℎ 𝑓𝑖𝑏𝑒𝑟−𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑟𝑢𝑐𝑖𝑏𝑙𝑒 𝑤𝑖𝑡ℎ 𝑎𝑠ℎ
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 𝑡𝑎𝑘𝑒𝑛 × 100 5. Determination of Protein
Required reagent & apparatus:
1. Sulphuric acid (H2SO4) 2. Hydrochloric acid (HCl) 3. Sodium hydroxide (NaOH) 4. Boric acid
5. Digestion mixture (Copper sulphate + Potassium sulphate)
6. Kjeldahl unit (Foodalyt SBS 800 digestion unit & Foodalyt D1000 distillation unit) 7. Conical flask
8. Burette etc.
Calculation:
% Crude protein = 𝑉𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑠𝑡𝑎𝑛𝑑𝑎𝑟𝑠 𝐻𝐶𝑙 × 𝑁𝑜𝑟𝑚𝑎𝑙𝑖𝑡𝑦 𝑜𝑓 𝐻𝐶𝑙 × 0.014
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 𝑡𝑎𝑘𝑒𝑛 × 6.25 × 100
6. Determination of Fat Required reagent & apparatus:
1) Gerber butyrometer 2) Rubber Stopper 3) Volumetric pipette 4) Centrifugal machine 5) Beaker 6) Ammonia (NH3 solution) 7) Sulfuric acid 8) Amyl alcohol
Calculation:
% Fat = (Upper reading of butyrometer – lower reading of butyrometer) × 1.1
Multiplication with 1.1 is done due to the sample preparation with 90 ml yogurt and 10 ml ammonia.
51 | P a g e 7. Determination of Mineral Content
Required reagent & apparatus:
1. Nitric acid 2. Perchloric acid 3. Beaker
4. Measuring pipets 5. Volumetric flask 6. Analytical balance 7. Hot plate.