COMPARATIVE STUDY ON QUALITY (NUTRITIVE, PHYSICO-CHEMICAL AND MICROBIAL) OF PREPARED AND COMMERCIAL MALTED MILK HOT DRINKS IN BANGLADESH

Abstract

The study was conducted on the development of the new product, malted milk hot drinks recognized as sample A where barley is the key ingredients. The developed product was compared with the four samples recognized as Sample B, sample C, sample D and sample E that available in the local market as malted milk hot drinks. These samples were analyzed for their proximate, bacteriological and sensory qualities using standard methods. Moisture, Protein, Fat, Carbohydrate, Ash and Energy content was found 9.18%, 11.23%, 4.90%, 71.57%, 3.10% and 385.14 Kcal/100g, which was able to meet the young children’s recommended daily allowances. The protein content of the developed product was very high (11.23) than any other samples. The acceptability of the samples was studied by a taste panel consisting of 15 panelists. There was no significant difference (p<0.05) in terms of the texture and overall acceptability of the samples as powder, among them Sample C (7.87) got the highest acceptability. All the samples were liked very much in terms of overall acceptability as drinks. The developed product had highly acceptable sensory values even without any addition of either of natural or artificial colour and flavour; whereas the commercial products use. The bacteriological analysis was done to see the acceptability of the products and the result was good from the bacteriological point of view; since there was no growth of investigated bacteria. The developed product was very cheap approximately 200Tk/Kg and 4 times lower than the commercial products, along with it provides more servings than others. Therefore, the product may boost us to maintain a healthier life at a cheap rate and help to alleviate malnutrition situation in Bangladesh.