DEVELOPMENT OF FUNCTIONAL MILK LOLLIES UTILIZING LYOPHILIZED TAMARIND SEED KERNEL POWDER
2022
R. Abiraami | R. Palani Dorai | T. R. Pugazhenthi | M. Prabu
A research was undertaken to enrich the fibre content in milk lollies by incorporating defatted tamarind seed kernel powder (TSKP) at 0.25, 0.5 and 0.75 per cent levels in suitable form. The developed products were subjected to sensory, physicochemical, proximate, microbiological and cost analysis. Sensory analysis revealed good overall acceptability. The pH values increased in milk lollies withconsequent decrease in titratable acidity. As the inclusion level of TSKP increased both the specific gravity and viscosity increased from 1.10±0.00 to 1.13±0.00 and 48.35±1.63 to 57.52±1.38 respectively with a highly significant difference (p≤0.01). The melting resistance showed a marked improvement with inclusion of TSKP and the time of first drip was the lowest (2 minutes) for control and the highest (5.5minutes) for milk lollies with 0.75 per cent TSKP. The proximate analysis of milk lollies showed no significant difference among control and treatment milk lollies. Coliforms were absent in all the samples and total viable count for milk lollies were within the acceptable level (5.10 to 5.20 log cfu/ml). Though the cost analysis of milk lollies revealed a slight increase in the rates of treatment groups compared to that of control, the rates were found to be acceptable with added health benefits.
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