Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product

• Published in: Innovative food science & emerging technologies 2008, Vol.9 (1), p.9-17
• Main Authors: Bandyopadhyay, Mahuya, Chakraborty, Runu, Raychaudhuri, Utpal
• Format: Article
• Language: English
• Subjects: acidity; Antioxidant activity; Beet; beets; Carotene; carotenes; Carrot; carrot juice; chhana; cottage cheese; dairy products; food fortification; food processing quality; food quality; food storage; fortified foods; free fatty acids; Honey; novel foods; nutrient retention; product improvement; Sensory evaluation; sensory properties; storage quality; traditional foods
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2007.04.007

The effect of beet and honey on quality attributes and carotene retention of carrot fortified milk product during storage at 30 °C were studied. Six types of samples were prepared and stored in a close container at 30 °C for 10 days. The samples were CC [chhana (a heat and acid coagulated milk protein mass i.e. casein mass, analogous to cottage cheese):carrot = 1:1], CCB1 (chhana:carrot:beet = 2:1:1), CCB2 (chhana:carrot:beet = 4:3:1), CCH1 (chhana:carrot:honey = 2:1:1), CCH2 (chhana:carrot:honey = 4:3:1) and CCBH (chhana:carrot:beet:honey = 3:1:1:1). Effect of beet and honey on the quality of the samples was evaluated on the basis of changes in acidity, pH, free fatty acid level and sensory analysis of the samples. Carotene retention was determined on the basis of amount of carotene degraded after processing and storage. With the longer storage time, acidity, free fatty acid content increased and pH, carotene retention as well as colour preferences and overall acceptance decreased for all the samples. Addition of beet and honey in both proportion to the product showed synergistic role i.e. they reduced the acidity and free fatty acid formation, pH reduction and carotene degradation. However, regarding sensory evaluation, honey addition to the carrot based milk product showed better result. Equal mixture of carrot, beet and honey was best regarding antioxidant activity and retention of carotene. The study showed in overall that addition of equal mixture of beet and honey along with carrot is effective for quality improvement and carotene retention of carrot fortified milk product. This study is of relevance because it deals with the effectiveness of natural antioxidant sources (beet and honey) in quality improvement and carotene retention of carrot fortified milk product. Fortification of carrot in milk products at higher concentration (1:1) is a new idea. In addition to that, fortification of beet and honey in carrot fortified milk product for quality improvement and carotene retention is an innovative work. The data represented in the work suggest that addition of 1:1 mixture of beet and honey along with carrot is effective for quality improvement and carotene retention of carrot fortified milk product. The use of natural antioxidant sources particularly in food is always recommended as safe and good medicines for health as well as several diseases. This innovative idea confers benefits in the dairy industry as well as in the agriculture industry by buil