Development of Protein Enriched Peanut Milk based Misti Doi

Author: Thirumoorthy S., Marx Nirmal R., Perasiriyan V. and Esther Magdalene Sharon M.

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Abstract

The study was undertaken to evaluate the feasibility of incorporating peanut milk along with cow milk for the production of nutrient-rich Misti Doi. The peanut milk was extracted by, roasting peanuts for 5 mins, soaking for 3 hours followed by grinding with the water (1:4 ratio). The Misti Doi was prepared in five different proportions of cow milk and peanut milk viz., Control (100% cow milk), T1 (90% cow milk: 10% peanut milk), T2 (80% cow milk: 20% peanut milk), T3 (70% cow milk: 30% peanut milk), T4 (60% cow milk: 40% peanut milk), T5 (50% cow milk: 50% peanut milk) using NCDC- 159 as an inoculum. Among the various concentration, 70% cow milk and 30% peanut milk recorded the highest overall acceptability and was chosen for further evaluation. The Misti Doi was evaluated for organoleptic characteristics (colour, flavour, taste, texture and overall acceptability), physico-chemical (pH, acidity, TSS, Total Solids, syneresis, Viscosity), nutritional composition (moisture, protein, fat, ash, lactose, crude fibre, carbohydrate and energy value. The results of chemical test includes pH, viscosity, Total solids, Fat, Protein, Crude fibre, energy value, TSS increased significantly whereas Acidity, lactose, Ash, moisture, carbohydrate, Syneresis decreased significantly due to the addition of Peanut milk. The results of the present study indicates that 30% replacement of Cow milk with Peanut milk could be used successfully which would produce the quality of Misti Doi nearly similar to the Doi made purely from the Cow milk. It was concluded that peanut milk substituted Misti Doi was affordable and accessible to people with lower income.

Keywords

Peanut milk, Cow milk, Peanut, Misti Doi, Protein, syneresis

Conclusion

From the results of the present study, it can be concluded that 30% level of peanut milk incorporated misti dahi was found to be ideal based on the sensory evaluation. This exhibits similar physico-chemical (pH, acidity, TSS, Syneresis, viscosity and Total Solids) and nutritional composition (moisture, protein, fat, CHO, energy value, lactose and crude fibre) to the Doi prepared from 100% cow milk. This study encourage industries for commercial production of Misti Doi with 30% cow milk replaced with peanut milk which will be widely acceptable by overall population. It was concluded that peanut milk substituted Misti Doi was affordable and accessible to people with lower income without affecting the palatability and acceptability of Doi.

References

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How to cite this article

Thirumoorthy S., Marx Nirmal R., Perasiriyan V. and Esther Magdalene Sharon M. (2023). Development of Protein Enriched Peanut Milk based Misti Doi. Biological Forum – An International Journal, 15(2): 137-143.