Optimization and Storage Study of Aegle Marmelos Juice Fortified Dahi (Yogurt)

Eco. Env. & Cons. 26 (October Suppl. Issue) : 2020; pp. (S103-S107) Copyright@ EM International ISSN 0971–765X

Optimization and storage study of Aegle marmelos Juice Fortified Dahi (Yogurt)

Smita Singh1,2*, Shivangini Chhetri2, Sanjay Kumar1, Harish Chandra Joshi3, Neha Garg2 and Divya Saxena2

1,2 Department of Life Sciences, Graphic Era (Deemed to be) University, Dehradun/ Department of Food Technology, Doon (PG) College of Agriculture, Science and Technology, Dehradun, Uttarakhand, India 2 Department of Food Technology, Doon (PG) College of Agriculture, Science and Technology, Dehradun, Uttarakhand, India 3Department of Chemistry, Graphic Era (Deemed to be) University, Dehradun, Uttarakhand, India

(Received 24 April, 2020; accepted 26 June, 2020)

ABSTRACT The purpose of this study was to observe the feasibility of incorporation of Aegle maermelos juice in the manufacture of Dahi. Five formulations were made varying the amount of buffalo milk and Aegle maermelos

juice. The formulations were-T0 (100:0), T1 (95:5), T2 (90:10), T3 (85:15) and T4 (80:20) (buffalo milk: Aegle

maermelos juice). Optimization was done on the basis of sensory evaluation. T2 scored highest with overall acceptability of 8.6±0.13. The shelf-life analysis was conducted for control and optimized sample on the

basis of physic-chemical, antioxidant and sensory parameters. Optimized sample (T2) was found to be

more acceptable than T0.

Key words : Buffalo milk, Aegle marmelos, DPPH, Sensory attributes

Introduction falo milk is produced by India (Kalyankar et al., 2016). The calcium content is higher in buffalo milk India is the world’s largest milk producing country than in cow milk, and it contains more colloidal cal- (NDDB, 2012) with annual production of 187.7mT cium and phosphorus. Buffalo milk also contains in the Year 2018-2019 (NDDB, 2018). Out of the to- higher levels of proteins, lactose, and ash content tal milk production, around 50 to 55% of the milk is (Khedkar, 2016). being converted into variety of traditional dairy Bael is native to the Northern India and widely products such as, dahi, paneer, shrikhand, channa found in Indian peninsula. Aegle marmelos is com- and channa based products (coagulated milk prod- monly called as bael, or bel or Bengal quince or ucts), khoa, rabri, basundi, etc. (heat-dessicated wood apple. It is important, underutilized, ancient milk products), ghee, buttermilk, butteroil, etc. and indigenous fruit of India which belongs to the (clarified milk products) (Ghayal et al., 2015; family Rutaceae. Bael juice can be processed into Yashaswini and Arunkumar, 2016). The share of various products like candy, panjiri, toffee, jam etc buffalo milk in total milk production in the world in (Ullikashi, 2017). Bael juice has high medicinal 2012 was 12.92% out of which 67.76% accounts for properties as it is a natural source of natural antioxi- India (Khan et al., 2011). About 70% of the total buf- dants and bioactive compounds (Maity et al., 2009; S104 Eco. Env. & Cons. 26 (October Suppl. Issue) : 2020

Lmbole et al., 2010). 90:10, 85:15, 80:20 bearing samples identity T0, T1, T2,

Dahi is called by different names in different T3 and T4, (Table 1) respectively. T0 as control was countries of the world like in the Indian subconti- taken without the addition of Aegle marmelos juice. nent it is known as ‘Dahi’, in European countries, it Sugar and culture were kept constant at the rate of is called as Yogurt, and in the Middle Eastern coun- 8% and 1.5%. tries it has different names such as ‘Leben’ in Egypt, ‘Albany’ in Syria. Out of the total milk production in Table 1. Treatment details for Aegle marmelos juice forti- India about 7% is converted to Dahi for consump- fied Dahi tion (Behare et al., 2016). Dahi is a rich source of B Treatment Buffalo Aegle Sugar Culture vitamins and calcium having bioavailability more in milk marmelos (%) (%) the body as compared to milk (Bhuiyan et al., 2010). (mL) Juice (%) Therefore, the present study was conducted to T 100 - 8 1.5 study the physico-chemical, antioxidant and shelf- 0 T 95 5 8 1.5 life analysis of dahi made with whole (buffalo) milk 1 T 90 10 8 1.5 fortified with different levels of Aegle Marmelos 2 T 85 15 8 1.5 juice. 3 T4 80 20 8 1.5 Materials and Methods Sensory evaluation Materials The sensory analysis of Aegle marmelos juice fortified Ripe bael fruit and sugar of good quality were pur- Dahi was done by a semi-trained panel consisting of chased from the local market of Dehradun, 9 judges drawn from the staff and students of the Uttarakhand, India. The fruit was then divided in Department of Food Technology, Doon (P.G.) Col- two parts and soaked in water for 2 hours duration. lege of Agriculture, Science and Technology, After two hours, the pulp was extracted from the Dehradun, India. The sensory evaluation was based shell and blended. After blending, the juice was fil- on 9-point Hedonic scale rating where, 1= dislike tered using a cheese cloth. extremely and 9= like extremely (Larmond, 1997). The judges were asked to score for the following Preparation of Aegle marmelos juice fortified sensory attributes: color and appearance, flavor and Curd fortified with Aegle marmelos juice was pre- sweetness, consistency, mouthfeel and overall ac- pared according to the method given by Islam et al. ceptability.

(2018). Control (T0) was prepared using 500 mL of Physico-chemical and radical scavenging activity whole buffalo milk and and for Aegle marmelos forti- analysis and for Aegle marmelos fortified curd; it was prepared using four different ratios of milk and Aegle Ascorbic acid content was calculated by the method marmelos juice (Table 1). Whole buffalo milk was given by Ranganna (2010). Water holding capacity kept on boiling until its volume reduced to 20 per- was calculated by the method of Remeuf et al. cent of original volume. 8% sugar was added to the (2003). Syneresis was measured according to the milk during boiling. The milk was then removed method given by Dannenberg (1988). Total solid from the heater and allowed to cool down at the content was calculated according to (FSSAI lab room temperature. The Aegle marmelos juice was manual 1, 2015). The antioxidant activity, i.e. radical then incorporated in the milk, except control; after scavenging activity was determined using 1, 1- that milk was poured in small cups. Then, starter diphenyl-2–picrylhydrazyl (DPPH) radical (Brands- culture was added in each sample and replicates @ Williams et al., 1995) with slight modifications. o 1.5%. The samples were incubated at 42 C until the Storage analysis complete coagulation to curd. After complete coagulation (5-6hrs) the curd was refrigerated at 5±1 The optimized sample of Aegle marmelos juice forti- oC for further analysis. fied Dahi was poured in plastic cups, sealed and Five different ratios of whole buffalo milk and stored at 5±1°C for 15 days. Samples were with- th Aegle marmelos juice were taken, i.e. 100:0, 95:5, drawn from storage and analyzed at every 5 day SINGH ET AL S105 for any significant change in the physic-chemical, the present study, it was observed that the milk for- antioxidant and sensory parameters. tified with 10% bael juice (T2) for the manufacture of dahi was liked most by the panelist as compared to Statistical analysis other percentage of bael juice. T2 scored highest in The data obtained were expressed as mean ± stan- the overall acceptability. dard error of mean and calculated from three inde- Storage study of Aegle marmelos juice fortified pendent experiments. Statistical analysis was car- Dahi ried out with one way analysis of variance (ANOVA). The optimized samples were kept at 5±1°C for a period of 15 days. The samples were analyzed at an Results and Discussion interval of 5 days. Change in physic-chemical and radical scavenging Optimization of formulation of Aegle marmelos activity of Aegle marmelos juice fortified Dahi juice fortified Dahi Table 3 shows the compared values between control Table 1 shows the composition of five formulations and T formulation. Vitamin C content and total of Aegle marmelos juice fortified Dahi. The optimiza- 2 solid content was observed to get decreased during tion was done on the basis of results of sensory the 15 days of storage period. However, the de- evaluation by Hedonic-scale rating (Table 2). The crease was more significant in case of control as average scores of treated samples for color and ap- compared with the T formulation. Syneresis was pearance, flavor and sweetness, consistency, 2 found to be increased and water holding capacity mouthfeel as well as overall acceptability varied decreased during the storage period. Control was from 8.8 to 7.0, 8.6 to 7.0, 8.2 to 6.6, 8.8 to 6.8 and 8.6 found more stable towards these two parameters; to 7.2 as shown in Table 2. Based on the results of

Table 2. Optimization of formulation of Aegle marmelos juice fortified Dahi Sensory parameters Treatment Color & Flavor & Consistency Mouthfeel Overall Appearance Sweetness Acceptability

T0 8.4±0.16 8.2±0.15 7.8±0.14 8.6±0.13 8.5±0.17

T1 7.6±0.21 6.8±0.14 7.0±0.11 7.2±0.14 7.6±0.12

T2 8.8±0.17 8.6±0.18 8.2±0.18 8.8±0.11 8.6±0.13

T3 7.0±0.13 7.4±0.12 6.8±0.14 7.3±0.23 7.7±0.16

T4 7.2±0.11 7.0±0.19 6.6±0.16 6.8±0.11 7.2±0.14 Data expressed are Mean ± S.D. of three replicates

Table 3. Changes in Physico-chemical and radical scavenging activity of Aegle marmelos juice fortified Dahi during storage at 5±1°C Storage Sample Ascorbic acid Total Solid Syneresis Water holding Radical Days (mg/100g) Content (%) (%) capacity (%) Scavenging Activity (%)

0T0 14.33±0.21 25.16±0.23 42.33±0.12 32.66±0.23 84.16±0.12

T2 44.52±0.16 31.27±0.19 64.16±0.16 27.66±0.23 92.85±0.18

5T0 11.42±0.40 23.04±0.12 44.33±0.15 29.83±0.23 78.84±0.14

T2 37.16±0.22 26.83±0.23 69.16±0.22 23.66±0.21 86.94±0.13

10 T0 8.34±0.19 20.33±0.14 46.66±0.31 24.08±0.19 67.93±0.23

T2 33.26±0.22 24.16±0.12 75.16±0.24 19.23±0.21 80.55±0.21

15 T0 7.71±0.20 18.57±0.20 57.51±0.17 21.75±0.14 52.64±0.15

T2 30.16±0.23 21.66±0.14 88.33±0.24 15.9±0.21 74.46±0.17 Data expressed are Mean ± S.D. of three replicates S106 Eco. Env. & Cons. 26 (October Suppl. Issue) : 2020

Table 4. Changes in sensory evaluation of Aegle marmelos juice fortified Dahi during storage at 5±1°C Storage Sample Color and Flavor and Consistency Mouth feel Overall Days appearance sweetness acceptability

0T0 8.4±0.16 8.2±0.15 7.8±0.14 8.6±0.13 8.5±0.17

T2 8.8±0.17 8.6±0.18 8.2±0.18 8.8±0.11 8.6±0.13

5T0 8.2±0.19 8.0±0.47 7.5±0.18 8.3±0.14 8.3±0.23

T2 8.1±0.23 7.8±0.12 7.6±0.23 8.1±0.18 8.5±0.20

10 T0 7.5±0.21 7.6±0.16 7.5±0.21 7.3±0.21 7.8±0.17

T2 8.0±0.17 7.6±0.23 7.4±0.25 7.6±0.17 7.9±0.21

15 T0 7.2±0.12 6.6±0.23 6.3±0.23 6.6±0.22 6.3±0.13

T2 7.4±0.11 7.1±0.13 7.2±0.20 6.9±0.19 6.8±0.22 Data expressed are Mean ± S.D. of three replicates

eventually T2 was found to be more prone towards It has also been shown that incorporating Aegle syneresis. Afaokwa et al., (2014) stated that the in- marmelos juice in Dahi has significantly increased its trinsic instability of the protein gel could be the rea- nutritional value and also the radical scavenging son of the increase in syneresis during storage. Simi- activity to fight against the generation of free radi- lar observation was given by Sichani et al., (2014) in cals. Especially, farmers could utilize this informa- low fat set yogurt made using cress seed gum and tion to manufacture fortified Dahi and variety of locust bean gum. Kucukcetin et al., (2011) evaluated dairy products by utilizing Aegle marmelos juice and that the WHC of cow milk stirred yogurt decreased in turn would be able to minimize the spoilage of with increase in storage period. Bael fruit in season and also, raise their economy by The antioxidant activity of Aegle marmelos juice manufacturing fortified food products. fortified Dahi observed to be higher than control (Table 3). The reason could be attributed to the high References level of antioxidant in fruit juice than in raw milk. Chouchouli et al., (2013) reported that the grape Afoakwa, E. O., Kpodo, F. M. K., Amoa, B. B., Budu, A. S. seed extract fortified yogurt exhibited significantly and Saalia, F. K. 2014. Effect of Ingredient Variation higher antioxidant activity than the respective con- on Microbial Acidification, Susceptibility to Syner- trols. Kale et al., (2007) also observed the same in esis, Water Holding Capacity and Viscosity of Soy- pome yogurt. Peanut-Cow Milk Yogurt. Journal of Nutritional Health & Food Engineering. 1(2): 74-79. Change in sensory attributes of Aegle marmelos Behare, P., Kumar, H. and Mandal, S. 2016. Yogurt: yogurt juice fortified Dahi based products. Encyclopedia of Food and Health. pp. 625–631. The sensory evaluation corresponds to the con- Bhuiyan, A.I., Wadud, A., Nahar, A. and Al-Amin, M. sumer acceptability of the products. During the stor- 2010. Effects of different approaches on the quality age period of 15 days, samples showed a decreasing of dahi. Journal of Bangladesh Agriculture. 8(2): 233- trend in the sensory scores (Table 4). The result 238. shows that the overall acceptability was observed Brand-Williams, W., Cuvelier, M. E. and Berset, C. 1995. more for T as compared with T . The highest OA Use of free radical method to evaluate antioxidant 2 0 activity. Lebensm.-Wiss Technology. 28: 25-30. score was observed at day 0 i.e. 8.5±0.17 for T and 0 Chouchouli, V., Kalogeropoulos, N., Konteles, S.J., 8.6±0.13 for T . However, on the onset of 15th day of 2 Karvela, E., Makris, D.P. and Karathanos V.T. 2013. the storage, OA score was the least, i.e. 6.3±0.13 (T0) Fortification of yoghurts with grape (Vitisvinifera)

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