ABSTRACT
Food has undergone several transformations with the
advancement in technology and with the present emphasis on food quality and
safety, the shelf life and quality of food products are highlighted issue.
This study sought to determine the quality and shelf life of
Honey Shake Milk Drink (HSMD) during storage. Three different flavours
(Vanilla, Strawberry and Chocolate) of HSMD were randomly selected and
subjected to microbiological, physicochemical and sensory analyses using
standard procedures. Results showed that all the freshly prepared HSMD samples
were safe for consumption with < 30 cfu/g aerobic count, no Salmonella
spp. and Staphylococcus aureus detected, pH of 6.98, milk fat content of
2.08%, non-fat content of 15.64% and Brix-TC content of 17.10. The products had
overall acceptability score of 5-7 on a 9-point hedonic scale with the
chocolate HSMD the most acceptable by consumers. The products exhibited a
reduction in pH, fat content and Brix over time with a more profound and
significantly different reduction (p < 0.05) in the products stored under
ambient conditions as opposed to those stored under refrigeration conditions.
The pH decreased from 6.98 to 3.32 under ambient storage conditions and from
6.98 to 5.68 under refrigeration conditions whereas the milk fat content
reduced from 2.08% (w/w) to 0.48% (w/w) and from 2.08 to 1.84% (w/w) under
ambient and refrigeration storage conditions, respectively for storage period
of 35 days.
The Brix content reduced from 17.0 to 15.6 and from 17.0 to
12.2 under ambient and refrigeration storage conditions respectively over 35
days of storage. The ultimate shelf life of the product was estimated to be 7
days when stored under ambient conditions and 52 days when stored under
refrigeration conditions. The results suggest that the HSMD products will be
best stored at refrigeration temperature (
5°C).
CHAPTER ONE
INTRODUCTION
1.1 Background
Milk due to its components like
protein, fat, lactose, water and minerals is often considered as a complete
meal hence has become part of human diet for thousands of years. It can be
converted into different forms of products while in others cases used as ingredient
for other food products (Feary, 2010). According to Tijani (2014), the average
Ghanaian diet as at 2001, consisted of about 5% animal based and the rest
comprised of starchy staples which resulted in high protein deficiency. A great
solution to this national problem is to consider milk and milk sources as part
of our daily diet. Milk due to its components like carbohydrates, proteins and
fats provides great source of nutrients and able to support microbial growth
and development. Milk in its raw form is highly perishable and provides great
source of nutrients for human and microbial growth and metabolism
(Udayathilaka, 2003).
Honey Shake milk drink (HSMD) is a
delicious milk beverage produced and registered in Ghana by SS Brothers Company
Limited in Accra, Ghana. It is produced from purified water, spray-dried whole
milk powder which is imported from Ireland, uses pure natural honey as
sweetener and comes in three different flavours. Standard operating procedures
are adhered to make sure quality and safe products are being produced from the
pasteurization plant.
In the pasteurization process, the
target is to remove all non-spore forming pathogens in the milk and eliminate
commonly associated spoilage microbes thereby ensuring quality of food product
under the right refrigeration storage (Udayathilaka, 2003).
Over the years, incorporation of
milk powders into the production of various food products have increased
immensely hence the importance of the functionalities of milk powders. Though
the reconstitution properties of these milk powders can be inconsistent and
uncertain sometimes, many foods and dairy products manufacturers used them as a
major ingredient (Macbean, 2009).
The time at which the quality of
beverages decreases and becomes unacceptable from the time of production is
described as “shelf life”. Determining the shelf life of a product is very
essential because it takes into account the quality of the product and is
expressed in terms of flavour, nutritional value or appearance as well as its
safety through microbial analysis (Leo, 2015).
1.2 Significance of Study
Honey Shake milk drink beverage is
consumed widely in the city of Accra due to its nutritive value hence irregular
identification of off-flavour and sour taste by some clients. The research
seeks to identify and estimate the proper storing condition of the milk
beverage and estimates its shelf life through varying temperatures to improve
quality of the product.
1.3 Aim of the study
The main objective of the study is
to assess the effect of temperatures on the quality and shelf life of Honey
shake milk drink (HSMD).
The specific objectives include:
To determine the qualitative
changes of HSMD with varying temperature.
To determine the shelf life of
HSMD.
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