Preparation of Fibre Fortified Basundi Using Date Fruit ( Phoenix dactylifera )

Citation: Gaikwad AS, Chavan KD, More KD (2016) Preparation of Fibre Fortified Basundi Using Date Fruit (Phoenix dactylifera). J Nutr Health Sci 3(3): 304. doi: 10.15744/2393-9060.3.304 Volume 3 | Issue 3 Journal of Nutrition and Health Sciences


Introduction
Fibre fortified basundi was prepared using different levels of dried crushed date fruit (Phoenix dactylifera) with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities.Initially the preliminary trials were conducted by blending of different levels of date fruit crush viz; 0, 2, 4, 6, 8, 10 and 12% in the basundi with 5% sugar to finalize the experimental treatments.Keywords: Basudi; Date fruit; Chemical quality; Sensory quality; Microbiological quality Utilization of milk and milk products in human diet is common from the beginning of the human civilization.This is because of the fact that milk and milk products which originate from animals are in position to supply the nutrients in balanced proportion to them.The digestibility coefficient of milk nutrients is also very high and hence they are considered indispensable in balancing the dairy food.Hence, supply of milk in one form or the other is a must throughout the year.However, the milk is a perishable commodity and therefore, is required to be converted into the products having long shelf life.The production of milk is not constant throughout the year.It leans down during the summer season while production is boosted up from monsoon to the end of flush season.The scientists have, therefore, tried to preserve the invaluable constituents from milk in 'flush' season either by concentration or dehydration.Preservation of milk constituents by concentration has been advantageous than the other ones, particularly, under the tropical climate.Hence, concentrated milk products possess an important place in the Indian dairy industry [1].
Basundi is one of the heat desiccated indigenous milk products popular in western part of India, mostly Maharashtra and Gujarat.It has been termed as 'Basundi' in the "First Indian Dairy Year Book" and is defined as a preparation of boiled and sugared milk, used mostly in western India.Basundi can be classified in the condensed milk group along with Rabri, Khoa-Mithai, and Kheer and can be considered similar to sweetened condensed whole milk [2][3][4].
The mean sensory score for colour and appearance, body and texture, flavour and overall acceptability showed significant (p<0.05)differences.The mean sensory score for colour and appearance, body and texture, flavour and overall acceptability ranged from 6.15 to 8.88, 6.15 to 8.38, 6.15 to 8.25 and 6.13 to 8.00, respectively.
It was observed that basundi samples under different treatments showed significant differences (P<0.05) for fat, protein, total sugar, total solids, acidity, ash and total fibre content.The values were ranged from 9.05 to 10.28, 8.76 to 9.54, 24.56 to 29.24, 44.78 to 49.37%, 0.31 to 0.42% L. A., 1.18 to 1.54 and 0.00 to 0.15%, respectively.
The basundi samples under different experimental treatments significantly (P<0.05)influenced the standard plate count (SPC) due to addition of different levels of date fruit crush in the basundi.The mean SPC counts ranged from 6.50 cfu x 10 3 (T 0 ) to 23 cfu x 10 3 (T 5 ) per gm.
There was no growth of yeast and mould counts (YMC) and colliform counts observed in the basundi.
Basundi is an important indigenous desiccated whole milk product prepared by partial dehydration of the milk with sugar.The dehydration of the milk is done in a karahi on direct fire.The original volume of milk is reduced to about 40 to 50 per cent.Basundi The aroma and flavour of any food or drink, if they are enticing and satisfy the consumer, makes it for eating or drinking more pleasurable.Basundi is a desiccated product, like much by most of the people but those who do not like to consume as such, they like to consume, if it is flavoured with some appealing natural fruit flavours.Thus, there is considerable scope for research work on fortification of basundi with fruit pulp to improve its nutritional and sensory quality and also popularity among the consumers for improving its market value.
The date fruit is a "drupe" in which outer fleshy part (exocarp and mesocarp) surrounds a shell (the pit or stone) of hardened endocarp with a seed inside.The fruit is oval to cylindrical in shape, 3-7 cms long, and 2-3 cms diameter, and when ripe, range from bright red to depending on the variety.The ripe date fruit has high nutritive value as well as a delectable taste.The pulp contains 0.15% fat, 1.81% protein and 74.81% carbohydrates/100g.It is also rich in vitamins and mineral matter.However, available literature indicates that no work has been so for carried out on utilization of date fruit crush for value addition of basundi.It is, therefore, decided to explore the possibility to utilize date fruit crush in the preparation of basundi.

Materials and Methods
The present study entitled "Preperation of fibre fortified basundi using date fruit (Phoenix dactylifera)", was undertaken in the laboratory of Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist.Ahmednagar (Maharashtra) during the year 2014 -15 [6].
Incubator: Digital temperature controlled B.O.D. incubator manufactured by M/S.Neutronic, Bombay was used for microbiological works.
Autoclave: Autoclave manufactured by M/S.Modern Industrial Corporation (MIC) Bombay was used for sterilization of microbiological media and glasswares.Fat: The fat content was determined by Gerber method as per procedure described in BIS (1981) [9] Total Solids: The total solids content was determined by gravimetric method as per BIS (1981).

Titratable Acidity (%LA):
The titratable acidity was determined as per the procedure described in BIS (1981).

Protein:
The protein content was determined by Micro-Kjeldahl method as described in BIS (1981).

Lactose:
The lactose content was determined by Lane -Eynon volumetric method described in BIS (1981).

Chemical analysis of date fruit crush
Fat: Fat content was determined as per the method described by Ranganna [10].
Protein: Protein content was determined as per the method described by Ranganna [10].
Total sugar: The total sugar content was determined as per the method described by Ranganna [10].
Ash: Ash content was determined as per the method given by Ranganna [10].
Total fibre: Total fibre content was estimated by using the procedure given in the BIS.
Basundi samples prepared under different pre-experimental and experimental treatments were subjected to sensory evaluation using the method described in the IS: 6273, Part-I and Part-II (1971) adopting 9 point Hedonic scale [12].A panal of six trained judges was formulated for this purpose.The samples were coded every time to conceal their identity and were offered to the judges for evaluation of the quality attributes [13].

Sensory evaluation of basundi
Fat: The fat content was determined by Gerber method as described in IS: 1224, Part I [14].

Chemical analysis of Basundi
Protein: Protein content was determined by Micro -Kjeldahl method as described by Chaudhari [15].
Total sugar: The total sugar content was determined as per procedure of Lane -Eynon in BIS (1981).

Total Solids (TS):
The TS was determined as per method given in IS: 1479, Part II (1961) [16].

Lactic Acidity (%LA):
The lactic acidity was determined as per procedure given in BIS (1981).
Ash: Ash content was estimated as per the procedure given in BIS (1981).
Total fibre: Total fibre content was determined as per the method given in BIS (1981).

Enumeration of microorganisms:
The pour plate method was adopted for enumeration of different groups of microorganisms.

Microbiological analysis
Standard Plate Counts (SPC): Standard Plate Counts was determined by adopting standard procedure using Standard Plate Count Agar (SPCA) media as mentioned by Amin [17].
Coliform Counts: Coliform Counts of basundi samples was determined as per the procedure described in IS: 5550 (1970) using McConkey's Agar [19].
Experiment was laid out in completely randomized design (CRD) with four replications.The data was tabulated and analyzed according to Snedecor and Cochran [20].

Chemical composition of basundi
Fat: It was observed (Table 3) that the mean fat content in T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were 10.28, 10.10, 9.80, 9.55, 9.30 and 9.05 per cent respectively.All the treatments showed the significant (P<0.05)differences for fat contents due to addition of date fruit crush in the basundi.It was observed that fat content in treatment samples of basundi decreased with increase in levels of date fruit crush.It is due to low fat (0.4%) content in date fruit.Treatment T 0 (without addition of date fruit crush) showed highest fat content (10.28%) whereas treatment T5 (10% date fruit crush level) had lowest fat content (9.05%).
The values of fat content in the basundi prepared in present study are at par with the reports made by Patel and Upadhyay, Aneja, et al. and Pathode [19][20][21][22].
Sharma mentioned Indian Standard Specifications (vide IS1966, 1973) for condensed milk as fat percentage in basundi should not be less than 9.The present results are comparable with the reports of Bureau of Indian Standards (BIS) [23].

Protein:
The influence of experimental treatments on protein content in the basundi samples was significant (P<0.05).The mean values for protein in T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were 8.76, 8.89, 9.04, 9.16, 9.36 and 9.54 per cent respectively (Table 3).The highest value for protein content was 9.54% in the treatment T 5 (10% date fruit crush).All the treatments significantly (P<0.05)differed among themselves.Aneja, et al. studied protein content of laboratory made basundi samples and reported 9.86% protein content.Patel and Upadhyay standardized compositional recipe of basundi with of 5% sugar and they observed 9.55% protein in the basundi samples [19,24].Pathode concentrated the cow milk with 4.5 per cent fat upto 40 per cent and reported that the finished product was of good quality containing 8.0 per cent protein [22].There was increase in protein content as the level of date fruit increase in the basundi.It is due to protein content in the date fruit.
Total sugar: From the results presented in the Table 3, it is revealed that the mean total sugar content in T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were 24.56, 25.18, 26.04, 26.96, 27.94 and 29.24 per cent respectively.The influence of addition of date fruit crush in the basundi was significant (P<0.05).All experimental treatments differed significantly among themselves due to addition of date fruit crush in the basundi samples.It was noticed that as the level of addition of date fruit crush in the basundi increases, the total sugar in the sample treatments also increased.It is obviously due to sugar content in the date fruit crush.The treatment T 5 had the highest mean total sugar content (29.24).The results are in agreement with Patel and Upadhyay who reported the values for total sugar of market samples as 21.9 to 27.76% [18].
Aneja, et al. reported 24.26% total sugar content of laboratory made basundi samples and it is comparable with the values observed in the present study [19].

Total Solids (TS):
The influence of addition of date fruit crush in the basundi was significant (P<0.05).The mean values of total solids in different samples ranged from 44.78 (T 0 ) to 49.37 (T 5 ) % (Table 3).All the experimental treatments differed significantly among themselves.Treatment T 5 showed the highest total solid content (49.37%) whereas treatment T 0 showed lowest value (44.78%) [25].
Patel and Upadhyay and Aneja, et al. reported total solids content of basundi as 49.57and 47.35 per cent, respectively [19,24].These values are in close agreement with the values observed in the present investigation.

Acidity (% LA):
The influence of experimental treatments on lactic acidity content of basundi was significant (P<0.05).It was observed (Table 3) that the mean lactic acidity content in T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were 0.42, 0.39, 0.38, 0.36, 0.33 and 0.31 per cent respectively.All the sample treatments differed significantly among themselves.The titratable acidity was ranged from 0.31% (T 5 ) to 0.42% (T 0 ).The control sample T 0 had significantly (P<0.05)higher acidity (0.42%) over the rest of the treatments, while the treatment T 5 had lowest acidity content (0.31%).The titratatable acidity levels in the various samples might be related to the total solids content in the date fruit crush admixed in the basundi [26][27][28].
Annex Publishers | www.annexpublishers.comVolume 3 | Issue 3 Aneja, et al. studied the chemical composition of laboratory made basundi and they observed average 0.47% acidity content in the basundi which is in close agreement with the values of acidity observed in the present investigation [19].

Ash:
The ash content (Table 3) in the basundi samples under different experimental treatments due to addition of date fruit crush showed significant (P<0.05)differences.The mean ash content ranged from 1.18 (T 0 ) to 1.54 (T 5 ) percent.The sample of the treatments T 5 had significantly higher ash content (1.54%) over the rest of the treatments whereas the treatment T 0 had significantly lower value (1.18%).It was seen that with increase in the level of addition of date fruit crush in the basundi, there was increase in the ash content in the basundi sample.The influence of different levels of date fruit crush on the total fibre content is depicted in Table 3.There was significant (P<0.05)increase in the total fibre content of the experimental basundi samples.It is revealed that the mean total fibre content in the basundi samples of T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were 0.0, 0.2, 0.4, 0.7, 1.1 and 1.5 per cent respectively.All the experimental samples differed significantly (P<0.05)among themselves.It was noticed that as the level of addition of date fruit crush in the basundi increases, the total fibre content in the sample treatment also increased.Obviously, it is due to the fibre content in the date fruit.Treatment T 5 had highest total fibre content (1.5 per cent).

Microbiological Quality of fresh basundi samples
The samples of fresh date fruit basundi were subjected to microbial analysis viz., Standard Plate Counts (SPC), Yeast and Mould counts (YMC) and Coliform counts.The microbial counts of respective group are presented in the following Tables.

Standard Plate count
The basundi samples prepared with addition of different levels of date fruit crush showed variation in the standard plate counts of the product.The changes in the SPC of basundi samples due to addition of date fruit crush are presented in Table 4.The mean SPC counts of the different experimental basundi sample treatments T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were 6.50×10 3 , 9.00×10 3 , 12.00×10 3 , 15.00×10 3 , 19.00×10 3 and 23.00×10 3 cfu per gram, respectively.It was revealed that there was a significant increase (P<0.05) in SPC of the sample as influenced by addition of date fruit crush in the basundi samples.The SPC of the control sample (T 0 ) were significantly lower (P<0.05)than the counts observed in the rest of experimental basundi samples.This might be attributed the effect of addition of date fruit crush in the basundi samples.

Standard plate count ( cfu x10
Gaikwad and Hembade evaluated the microbiological quality of Ujani basundi manufactured traditionally in Ujani and neighboring villages by traditional manufacturers [29,30].The SPC counts reported in the range of 16,800 to 2,60,000.

Yeast and mould count (YMC)
The basundi sample T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were evaluated for yeast and mould count by pour plate technique.There was no growth of yeast and moulds observed in the basundi samples.It indicates that proper pasteurization of the product had been done due to heating process while manufacturing of the basundi and there is no post pasteurization contamination in the product.Heating process during manufacturing of basundi resulted in complete destruction of undesirable microflora e.g.yeast and moulds.

Coliform counts
The basundi sample T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were evaluated for coliform counts by pour plate technique.There was no growth of coliform observed in the basundi samples.It indicates that proper pasteurization of the product had been done due to heating process while manufacturing of the basundi and there is no post pasteurization contamination in the product.Heating process during manufacturing of basundi resulted in complete destruction of undesirable microflora e.g.coliform.

Colour and appearance
The colour and appearance score of the basundi as influenced by different levels of date fruit crush depicted in Table 5.It is revealed that the mean sensory scores for colour and appearance of the product under different treatments were significant (P<0.05).It means that the addition of different levels of date fruit crush in the basundi samples affected the colour and appearance over plain basundi.

Score
It was observed that mean colour and appearance score for the experimental treatments T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were 8.00, 7.50, 7.63, 8.88, 6.88 and 6.15 respectively.The treatment T 3 had the highest score (8.88) for colour and appearance and the treatment T 5 had lowest score (6.15).All the samples under experimental treatments differed significantly among themselves.

Body and texture
In this case too, the treatment differences in the mean scores were found to be significant (P<0.05)due to addition of date fruit crush in the basundi (Table 5).
The mean scores ranged from 6.15 (T 5 ) to 8.38 (T 3 ).The sample treatment T 3 scored highest (8.38) among all the treatments studied, whereas T 5 exhibited lowest score (6.15).All experimental treatments differed significantly among themselves.

Flavour
The flavour is the most important component of sensory quality.The mean flavour scores for the treatment samples T 0 , T 1 , T 2 , T 3 , T 4 and T 5 were 7.50, 6.50, 7.38, 8.25, 7.00 and 6.15 respectively (Table 5).
The highest score (8.25) was received by the basundi sample T 3 prepared from 6 percent date fruit crush followed by T 0 (0%), T 2 (4%), T 4 (8%), T 1 (2%) and T 5 (10%) samples.However there was significant difference among the all treatment.The addition of date fruit crush in the basundi significantly (P<0.05)affected the flavour of the product.

Overall acceptability
From the Table 5, it is observed that the addition of different levels of date fruit crush in the basundi samples significantly (P<0.05)influenced the overall acceptability of the product.The mean sensory score of experimental basundi samples under different treatments were ranged from 6.13 (T 5 ) to 8.00 (T 3 ).The highest overall acceptability score (8.00) was observed in treatment T 3 with addition of 6% date fruit crush in the basundi over rest of the sample treatment.All the sample treatments significantly differed among themselves.

Conclusion
The best quality fibre enriched basundi can be prepared by incorporation of 6 date fruit crush and 5% sugar.

Figure 1 :
Figure 1: Flow diagram for preparation of basundi

Table 1 :
Chemical composition of milk (Means of 4 replications)

Chemical composition of date fruit crush (Table 2)
The average dried date fruit crush contents were 74.20, 0.40, 2.70, 1.60, 6.50 and 63.00 percent total solids, fat, protein, ash, total fibre and total sugar, respectively

Table 2 :
Chemical composition of date fruit crush (Mean of 4 replication)

Table 3 :
Standard Error; CD: Critical Difference; Letters in lower case indicates Significant difference among the treatments Influence of addition of different levels of date fruit crush on chemical composition of basundi

Table 4 :
Influence of different levels of date fruit crush on SPC content of basundi

Table 5 :
Standard Error; CD: Critical Difference; Letters in lower case indicates Significant difference among the treatments Influence of different levels of date fruit crush on sensory quality of basundi (Mean Sensory Score out of 9)