I also authorize Chattogram Veterinary and Animal Sciences University (CVASU) to lend this thesis to other institutions or individuals for the purpose of scientific research. I also give CVASU permission to reproduce the thesis by photocopying or in any other way, in whole or in part, at the request of other institutions or individuals for the purpose of scientific research. Dissertation title: Adding value to yogurt by adding banana and enumeration of chemical and microbial properties.
This is to prove that according to the check, 18% of the content of the above thesis is declared to be plagiarized and covered/not covered according to the plagiarism policy and institutions issued by CASR, Chattogram Veterinary and Animal Sciences University. Next, I would like to express my heartfelt thanks to everyone who has helped and supported me in various ways along the way. Shamsul Morshed, Associate Professor and Head, Department of Applied Chemistry and Chemical Technology, Chattogram University of Veterinary and Animal Sciences, for his guidance and effective help in all aspects.
Humayun Kober, professor in the Department of Dairy and Poultry Sciences, who acts as my co-supervisor from the very beginning of the course and guides me every step of the way whenever I feel any need and information related to this course and the thesis work.
Introduction
It reduces vaginal infection and also strengthens the collagen in the skin (Aswal et al., 2012). About 15,000 new value-added products have been introduced every year, the same as for yogurt. Banana, a popular tropical fruit, is one of the economically important fruit crops developed in Bangladesh both in residential and commercial ranches.
The banana genus is Musa of the Musaceae family, which is distinguished by its clustered banana fruits at the top of the tree. About 300 types of bananas are grown in several countries, most of which are in tropical Asia. In addition, leucocyanidin, quercetin and its 3-ogalactoside, 3-O-glucoside and 3-O-rhamnosyl glucoside and some other flavonoids have been isolated from unripe plantain pulp (Lewis et al., 1999; Lewis). and Shaw, 2001; Ragasa et al., 2007).
Serotonin, nor-epinephrine, tryptophan, indole compounds, tannin, starch, iron, crystallizable and non-crystallizable sugars, vitamin C, B vitamins, albuminoids, lipids and mineral salts were also found in the pulp of M.
Review of Literature
- Overview of Milk
- Overview of Banana
- Antioxidant Properties of Banana Fruits
- Medicinal Importance of Banana Fruit
- Statement of Problem
Banana is a well-known tropical fruit from the Musa genus of the Musaceae family, due to its taste, nutritional value and year-round availability. It is one of the main fruits that people around the world can buy. Restoring normal bowel activity: Bananas are a rich source of indigestible fiber, which can facilitate the functioning of the gastrointestinal tract, resulting in relief from constipation and diarrhea. The flavonoid leucocyanidin found in bananas has been observed to cause a significant increase in the thickness of the stomach lining.
This effect can be attributed to the presence of dietary fiber in the pulp, which conveys the ability to lower cholesterol levels. Kidney Health: Consumption of bananas provides a significant amount of potassium, an essential mineral that contributes to improving the functionality of the kidneys. Additionally, a medium banana can provide 15% of the Recommended Dietary Allowance (RDA) of vitamin C, which is recognized as one of the most powerful antioxidants.
The escalation of banana consumption in Bangladesh due to its immediate energy-providing properties, high calories and the fact that it contains most of the vitamins including A, C and B6, fiber, potassium and iron that are essential for human nutrition.
Materials and Methods
- Study Areas
- Study Duration
- Sample Collection
- Sample Preparation
- Yogurt Preparation
- Physicochemical Analysis of Banana Stirred Yogurt
- Titratable Acidity
- pH
- Total Soluble Solids (TSS)
- Proximate Analysis of Banana Stirred Yogurt
- Moisture Content
- Ash Content
- Crude Fiber
- Protein
- Fat
- Determination of Mineral Content
- Determination of Iron
- Determination of Magnesium
- Determination of Potassium
- Microbial Analysis
- Total Viable Count (TVC)
- Coliform test
- Sensory Analysis
- Statistical Analysis
The titrated acidity of yogurt is expressed as the percentage of lactic acid present in yogurt samples. About 2 g of the sample was placed in an Erlenmeyer flask, and then 20 ml of distilled water was added to dilute the sample. A calibrated pH meter was then inserted into the sample so that the electrode of the pH meter remained immersed in the yogurt.
Asking refers to burning the organic matter and to determine the inorganic matter remaining in the food sample. Analysis of the ash content was carried out by the same method (AOAC 2005) as the previously mentioned moisture content, just followed by combustion in a muffle furnace in the final step. Although raw fiber has little nutritional value, but it facilitates digestion the peristaltic action in the intestinal tract.
Again, 5-7 drops of n-octanol are added to the solution. Further, the solution is heated again at 70ºC for 30 minutes (alkali wave). The dissolved sample is then distilled, which results in free ammonia which is found in the 2% boric acid solution. The intensity of the color formed is proportional to the concentration of iron in the sample.
The method is based on the specific binding of calmagite, a metallochromic indicator, and magnesium at alkaline pH, resulting in a change in the absorption wavelength of the complex. The intensity of the generated chromophore is related to the magnesium present in the sample (Burtis et al., 2012). It shows how many colony forming units (CFU) there are per gram (or per ml) of the sample.
21 | P a g e Using an SPC, the amount of lactic acid bacteria in the produced yogurt sample was calculated. After the correct incubation, the plates should show solitary colonies in the streaked areas and confluent growth in the heavily injected area.
Result
- Formulation of Banana Stirred Yogurt
- Physicochemical Properties of Banana Stirred Yogurt
- Proximate Composition
- Microbial Analysis
- Mineral Contents
- Sensory Analysis
- Cost Analysis
Legends: Mean ± SD and values in the same column with the same superscripts are statistically significant (P<0.05). Legends: Mean ± SD and values in the same column with different superscripts are statistically significant (p<0.05). Furthermore, sample 1 and sample 4 were significantly different from the remaining samples judging by the ash percentage.
There was no significant difference between control and sample 1 in terms of TVC, but apart from the pair there was a significant difference between the samples. Except no significant difference between sample 3 and sample 4, but there was difference between the remaining samples. Considering potassium, there was no significant difference among them, just different between sample 3 and sample 6.
Sensory analysis of the produced banana mixed yogurt samples was carried out twice consecutively. Among them, the control received the best score in each segment, followed by yogurt with 2% banana puree. Then, from the average score of 5.5, we conducted a second experiment of sensory evaluation of the banana puree yogurt concentration, which received a value higher than 5.5 in each segment.
From the table we understood that 0-8% concentration of banana got the desired point. From the data table, judging the appearance and overall acceptability, Control received the highest score, while yogurt with 5% banana puree received the highest score in taste, smell and texture. On the other hand, no significant difference was seen between the samples in parameters such as appearance, taste and aroma.
In terms of texture, a significant difference was found between sample 6 and the pair of samples 3 and 4. No significant difference was observed between the samples, except for sample 6, which showed a difference with the control and sample 4.
Discussion
- Physicochemical Properties of Banana Stirred Yogurt
- Proximate Composition
- Microbial Analysis
- Mineral Contents
- Sensory Analysis
The addition of banana to yogurt made significant changes in the proximate composition, namely moisture, ash, fiber, protein and fat. Abdalla et al., 2019) stated that the fiber increased with increasing the amount of banana puree comparing the control. The significant difference was found in the ash content between the samples, namely the yogurt from 5% banana puree and the control, with the remaining samples.
A gradual increase was observed among most of the samples as banana contains a good amount of minerals. The protein content of yogurt increased significantly with increasing added banana pulp. The highest and lowest value of protein content of yogurt with this added value was increased for 8% banana puree treatment and control, respectively.
33 | P a g which was higher than the findings of (Islam et al., 2013), which could be attributed to the higher protein content of banana puree. No such significant difference was found between the samples, except for the control and yogurt from 8% banana puree. On the other hand, no coliform was identified in the samples after 7 days of storage, 5.4 Mineral content.
On the other hand, magnesium did not show a sequential approach, as it became high (mg/dl) for the 1% banana puree yogurt and low for the control mg/dl), and the magnesium content somehow decreased due to by the addition of banana puree. Sensory analysis of the produced banana stir yogurt samples was performed two consecutive times based on the concentration of banana puree. In the first phase, control achieved the best score in each segment, followed by the yogurt with 2% banana puree.
A sweet aroma was created by the particular amount of banana puree, mainly 5%, which was much more preferred than the control. Furthermore, significant differences were found between the control & 5% banana puree yogurt where the sample contained 8% banana puree.
Conclusion
Limitations and Recommendations
2017, Potential health benefits of combining yogurt and fruit based on their probiotic and prebiotic properties. A Study of Banana Production in Bangladesh: Area, Yield and Major Constraints, ARPN Journal of Agricultural and Biological Science. Scientific evidence on the role of yogurt and other fermented milks in the healthy diet for the Spanish population (Spanish) Nutricion Hospitalaria.
Ripening-related changes in the amount of starch and non-starch polysaccharides and their contribution to fruit softening in three banana cultivars. Ascorbic acid, pro-vitamin A and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. Multiplication by 1.1 is carried out due to the sample preparation with 90 ml of yogurt and 10 ml of ammonia.
