Effect of different levels of apple (Malus pumila) powder on proximate composition of lassi

Introduction

India is the world's largest milk producer, with record milk production of 221.06 million tonnes in 2021-2022 and annual growth of 5.29 per cent. The per capita availability of milk is 444 gram/day in 2021-22 (Anonymous, 2022-2023) [1 . Out of total milk produced in India, 55% of milk was used for product manufacture and 45% was consumed as liquid milk. There is a huge scope for preparation of traditional milk products, including fermented milk products such as dahi, lassi shrikhand, yoghurt etc. (Rao, 2020) [14] . Lassi is a major source of calcium. We need sufficient calcium to keep our bones healthy and thus drinking lassi can help bones being strong and healthy. Lassi contains lactobacillus species which helps in digestion and lubricates the digestive tracts and smoothens the entire cycle of processing and it is additionally a superb source of Probiotics which guarantees appropriate prosperity of health (Saha et al., 2021) [15] . Apple (Malus pumila) fruit is one of the most popular and favourite fruits among the health conscious and fitness lover peoples. This fruit is rich in phytonutrients like flavonoids, includes quercetin, catechin, phloridzin and chlorogenic acid which are essential for optimum health and wellbeing. Apples contain antioxidant like vitamin C which has health promoting and disease prevention properties (Bharti et al., 2018) [2] . Apples is rich source of protein, fat, dietary fibre, carbohydrates, sugar, water and energy (0.26 gm, 0.17 gm, 2.4 gm, 13.81 gm, 10.39 gm, 85.56 gm, 52 kcal, respectively per 100 gm). Vitamin C, potassium, magnesium, calcium, iron content per 100 gm of apple is 4.6 mg, 107 mg, 5 mg, 6 mg, 0.12 mg, respectively. (Chaudhary et al., 2014) [4] .

Materials and Methods

The research was conducted during 2023-2024 in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani.

Materials

Collection of Materials

Buffalo milk (6% fat and 9% SNF) was procured from local market of Latur city (Natural Milk Pvt. Ltd., Latur). Apple powder was purchased from Annapurna Agro Export plot number 17-bharadpur manawar dhar, 454446 (M.P.) India. The standard culture (NCDC-167) procured from National Dairy Research Institute, Karnal (Haryana). Commercial grade clean, white sugar was purchased from local market of Latur city.

Starter culture, its maintenance and propagation

Sterilized skim milk was used to maintain the standard freeze-dried dahi culture, which comprises Lactococcus lactis and Streptococcus thermophilus. 100 ml of fresh skim milk was transferred into 250 ml conical flasks and covered with non absorbent cotton plugs. The flasks were sterilized for 15 minutes at 15 psi pressure in autoclave. Sterilized skim milk was inoculated with active starter NCDC-167 @ 1.5 percent under laminar air flow chamber to propagate the culture. After 12 hours of incubation at 37 °C, the flasks were kept at refrigerated temperature at 5 to 7 °C. At weekly intervals culture propagation was repeated in order to use active culture.

Sugar

Good quality, clean, crystalline, cane sugar was purchased from local market of Latur city.

Methods

Preparation of lassi blended with apple (Malus pumila) powder Treatment combination

Lassi blended with apple powder was prepared using 15 per cent sugar by weight of dahi and apple powder as per the treatment combination as follows. T 1 -100 parts of dahi (Control) T 2 -98 parts of dahi and 2 parts of apple powder T 3 -96 parts of dahi and 4 parts of apple powder T 4 -94 parts of dahi and 6 parts of apple powder

Procedure for preparation of lassi blended with apple (Malus pumila) powder

The lassi was prepared as per the procedure given by De (2018) [5] . Buffalo milk (3% Fat and 6% Solid Not Fat) was heated at 90 ºC for 10 min. then cooled at 37 ºC and inoculated with starter culture @ 2 per cent and incubated at 35 ºC in incubator for 8 hours. Dahi prepared was broken and added with 15 per cent sugar plus 20 per cent water on weight basis and apple powder as per treatment combination and blended well with hand blender and stored at refrigerated temperature 7±2 ºC.

Flow chart for preparation of lassi blended with apple (Malus pumila)

Physico-chemical analysis Titrable acidity, pH, fat, protein, moisture, total solids, ash and SNF. Titrable acidity of sample was determined as per method outlined in IS 1479 (Part-I) (1960) (7) , The fat content was determined by using Gerber's method described in in IS: 1224 (Part II) (1977) (8) . The per cent protein content of lassi was determined by using Lowry method (1951) [12] . Moisture, total solids and ash per cent was determined by methods described in IS: SP (Part XI) 1981 [9] . SNF content of lassi was calculated by subtraction method (Solid Not Fat (%) = Total Solids -Fat).

Results and Discussion

Acidity of lassi blended with apple powder

The mean value of per cent acidity for control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 are 0.57, 0.62, 0.66 and 0.72 per cent respectively. The per cent acidity of control without apple powder was significantly lower than [11] where lassi was prepared by addition of apple powder in kulfi at 2.5, 5 and 7 per cent and observe increase in acidity from 0.10 to 0.13.

pH of lassi blended with apple powder

The pH value of T 1 , T 2 , T 3 and T 4 are 5.77, 4.68, 4.32 and 4.20 respectively. The pH of control (T 1 ) sample was significantly higher than all treatments. Among the treatments pH value decreased towards increase in per cent addition of apple powder. However, pH of T 2 was higher among all treatments and differ significantly from T 3 and T 4. The significantly decrease in pH of lassi with apple powder was due to increase in acidity. The finding of present study are in agreement with Chaitali et al. (2019) [3] who reported that addition of apple pulp in yoghurt at 10, 20, 30 per cent decreased pH from 4.54 to 4.01.

Fat content of lassi blended with apple powder

The per cent fat content of control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 was 7.26, 7.23, 7.20 and 7.11 respectively. The fat content of control sample was significantly higher than all treatments. Among the treatment fat content decreased significantly toward higher level of addition of apple powder. The significantly decreased in fat content of lassi with apple powder was due to lower fat (2 per cent) content in apple powder. The results of present study are similar with Kedaree et al. (2021 a) [10] and Chaitali et al. (2019) [3] reported that addition of apple powder in lassi and apple pulp in yoghurt at 2, 4, 6, 8 and 10, 20, 30 per cent decreased fat content significantly from 7.49 to 7.02 and 2.92 to 2.55 in treated product.

Protein content of lassi blended with apple powder

The values for protein content for control (T 1 ) and lassi blended with apple powder T 2 , T 3 , T 4 are 2.25, 2.30, 2.42 and 2.56 respectively. The protein content of control was lowest and differ significantly from T3 and T4. Among the treatment protein content increased significantly toward higher level of addition of apple powder. The significantly increased in protein content of lassi blended with apple powder was due to protein content (4 per cent) in apple powder. The results are similar with Chaitali et al. (2019) [3] who reported that addition of apple pulp in yoghurt at 10, 20 and 30 per cent increased protein content from 3.44 to 4.48.

Moisture content of lassi blended with apple powder

The mean moisture content for control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 was 74.58, 74.23, 73.95 and 73.30 per cent, respectively. The moisture content of control sample was significantly higher than all treatments. Among treatment moisture content of T 2 , T 3 and T 4 differ significantly from each other. The significant decrease in moisture content of lassi towards higher level of apple powder could be due to hygroscopic nature of apple powder. The results of present study are in agreement with the findings of Kedaree et al. (2021 a) [11] who reported that addition of apple powder in lassi at 2, 4,6 and 8 per cent decreased moisture from 62.40 to 57.12.

Total solids content of lassi blended with apple powder

The mean total solid content in control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 was 25.42, 25.77, 26.06 and 26.70 per cent, respectively. The total solid content of control sample was significantly lower than all treatments. Among treatment total solid content increased significant toward higher level of addition of apple powder. The significantly increase in total solid content of lassi with apple powder was due to higher total solid (96.32) content in apple powder. The results of present study are in agreement with the findings of Kedaree et al. (2021 b) [11] and Chaitali et al. (2019) [3] reported that addition of apple powder in kulfi and apple pulp in yoghurt at 2.5, 5, 7.5 per cent and 10, 20, 30 per cent increased total solid content significantly from 31.34 to 36.75 and 17.48 to 27.31 in treated product, respectively.

Ash content of lassi blended with apple powder

The mean ash content control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 was 1.17, 1.27, 1.36 and 1.47 per cent, respectively. The ash content of control sample was significantly lower than all treatments. Among treatment ash content increased significantly toward higher level of addition of apple powder. The significant increased in ash content of lassi with apple powder was due to higher ash (3.26 per cent) content in apple powder. The results are in agreement with Kedaree et al. (2021 a) [10] and Sahu et al. (2021) [16] reported that addition of apple powder in lassi and apple pulp in shrikhand at 2, 4, 6, 8 and 15, 20, 25 per cent, respectively increased ash content significantly from 1.14 to 1.33 and 0.64 to 0.83 in treated product.

SNF content of lassi blended with apple powder

The mean per cent SNF content for control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 was 18.16, 18.55, 18.86 and 19.60 per cent, respectively. The SNF content of control sample was significantly lower than all treatments. Among treatment SNF content increased significantly toward higher level of addition of apple powder. The significant increase in SNF content of lassi blended with apple powder was due to increase in total solids and decrease in fat content of lassi blended with apple powder. Results are in agreement with the results obtained by Yadhav (2017) [17] who reported that addition of mango pulp in lassi at 12, 15, 18 and 21 per cent increased SNF from 16.50 to 20.33.

Conclusion

The value added, nutritional and palatable lassi could be prepared by blending of buffalo milk lassi with apple powder. From the results of proximate chemical composition, it could be concluded that 4 per cent apple powder could be added in lassi without affecting taste and overall acceptability of finished product.

References

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