SYNOPSIS

ON

DEVELOPMENT OF HERBAL BASED FLAVOURED BEVERAGE

INCORPERATION BY WHEAT GRASS POWDER AND HONEY

Submitted in partial fulfillment of the requirement for the award of the degree

Of

Master of Technology in Dairy Technology

ADVISOR

Dr. Arif A Broadway

By: Ashutosh s Masih

ID. No. 15MDT001

Department of Dairy Technology

Warner College of Dairy Technology

Sam Higginbottom University of Agriculture, Technology and Science Allahabad (211007)

Uttar Pradesh, India.
 [1]. INTRODUCTION
Flavoured milk is a ready to drink product which is produced from skim milk, added sugar and
natural flavours (e.g. banana, pineapple, orange, chocolate etc). The principles of preservation
are to destroy most enzymes and spoilage bacteria and all pathogenic bacteria by heat during
pasteurization at 63°C for 30 minutes. This time and temperature combination is described by
regulations in some countries and should be carefully adhered to. As milk is a low acid food
that is very susceptible to spoilage and transfer of pathogenic bacteria to consumers, the
methods used to handle milk at the dairy play an important role in determining
the quality of the final product. The main hygienic requirements are:
• Thoroughly clean and sterilize (with chlorine solution or boiling water) all equipment and
utensils before and after processing (NB aluminium equipment should not be cleaned with
chlorine solution).
• Strict enforcement of personal hygiene measures.
• Filter milk after milking to remove visible dirt and any 'ropiness'
• Cool milk immediately to control further growth of micro-organisms and enzyme
activity.Children and adolescents have increased their intake of soft drinks, fruit drinks and
fruit-flavored drinks at the expense of milk. New value-added milk products are entering the
market. Some examples are milks fortified with calcium, cultured milk fortified with
multivitamins and minerals, flavored milks with banana, chocolate and strawberry flavors, new
ready-to-drink blends of evaporated milk and black, green and chamomile teas with spices of
cinnamon, ginger and clove. Milk powder has been used mainly as a food ingredient, but there
is still a gap in the food market, which leads to the opportunity to arrive with a new food
product of which milk powder could constitute the major proportion.
Kiwi Fruit Pulp
The kiwifruit, native to northern China, was first brought to and cultivated in New Zealand at
the turn of the 20th century and was then known as the Chinese Gooseberry.When the time
came to export the fruit, to avoid the high duties charged on berries, the name was changed to
the kiwifruit, or kiwi because of the fruit's shared characteristics with New Zealand's national
symbol, the kiwi bird, which is also small, brown and fuzzy.Kiwis are a nutrient dense food,
meaning they are high in nutrients and low in calories. The possible health benefits of
consuming kiwis include maintaining healthy skin tone and texture, reducing blood pressure
and preventing heart disease and stroke.This MNT Knowledge Center feature is part of a
collection of articles on the health benefits of popular foods .Consuming fruits and vegetables
of all kinds has long been associated with a reduced risk of heart disease, diabetes
(/info/diabetes/), cancer (/info/cancer-oncology/) and other conditions. Many studies have
shown that increased consumption of plant foods like kiwis decreases the risk of
obesity(/info/obesity/how-much-should-i-weigh.php) and overall mortality.
Beautiful Skin: Collagen, the skins supportsystem, is reliant on vitamin(/articles/195878.php) C
as an essential nutrient that works in our bodies as an antioxidant(/articles/301506.php) to help
prevent damagecaused by the sun, pollution and smoke, smoothwrinkles and improve overall
skin texture.Better Sleep.

Vitamins & minerals Amount (mg/100 ml)

Nutrients: Content per 100 g
Energy 217 kJ (51 kcal) Iron 800 µg Carbohydrates
Water 83.8 g Phosphorus 30 mg Sucrose 1250 mg
Protein 1.0 g Chloride 65 mg Glucose 4490 mg
Lipid 0.6 g Fructose 3540 mg
Carbohydrate 9.3 g Vitamins
Organic acids 1.5 g Carotene 370 µg Organic acids
Fiber 3.9 g Vitamin B1 17 µg Malic acid 500 mg
Minerals 0.7 g Vitamin B2 50 µg Citric acid 990 mg
Nicotinamide 410 µg Oxalic acid traces
Minerals Vitamin C 20-300 µg Salicylic acid 320 µg
Sodium 4 mg
Potassium 295 mg
Magnesium 25 mg
Calcium 40 mg

Ref: Deutsche Forschungsanstalt für Lebensmittelchemie, Garching bei München (ed), Der
kleine "Souci-Fachmann-Kraut" Lebensmitteltabelle für die Praxis, WVG, Stuttgart 1991
SUGAR-
Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food.
There are various types of sugar derived from different sources. Simple sugars are
called monosaccharaides and include glucose (also known as dextrose), fructose, and galactose.
The "table sugar" or "granulated sugar" most customarily used as food is sucrose,
a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes)
and it is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is
hydrolysed into the simple sugars fructose and glucose. Other disaccharides
include maltose from malted grain, and lactose from milk. Longer chains of sugars are
called oligosaccharides or polysaccharides. Some other chemical substances, such
as glycerol may also have a sweet taste, but are not classified as sugars. Low-calorie food
substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a
chlorinated derivative of sucrose. Lactose, maltose, and sucrose are all compound
sugars, disaccharides, with the general formula C12H22O11. They are formed by the
combination of two monosaccharide molecules with the exclusion of a molecule of water.
Lactose is the naturally occurring sugar found in milk.

The chemical formula of sugar depends on what type of sugar you are talking about and what
type of formula you need. Table sugar is the common name for a sugar known as sucrose. It is a
type of disaccharide made from the combination of the monosaccharides glucose and fructose.
The chemical or molecular formulafor sucrose is C12H22O11, which means each molecule of
sugar contains 12 carbon atoms, 22 hydrogen atoms and 11 oxygen atoms. The type of sugar
called sucrose is also known as saccharose. It is a saccharide that is made in many different
plants. Most table sugar comes from sugar beets or sugarcane. The purification process involves
bleaching and crystallization to produce a sweet, odorless powder.
Nutritional Information (per100g)-

Energy 1,576 kJ (377 kcal)

Carbohydrates 97.33 g

Sugars 96.21 g

Vitamins

Thiamine (B1) (1%)

0.008 mg

Riboflavin (B2) (1%)

0.007 mg

Niacin (B3) (1%)

0.082 mg

Vitamin B6 (2%)
0.026 mg

Folate (B9) (0%)

1 μg

Minerals

Calcium (9%)
85 mg

Iron (15%)
1.91 mg

Magnesium (8%)
29 mg

Phosphorus (3%) 22 mg
Beverage Market

NZTE’s research educates the Kiwi Market on targeting top-end consumers in India In a recent
event organised by INZBC [India New Zealand Business Council], NZTE [New Zealand Trade
& Enterprise] presented the findings of a research done in the Indian market that sheds some
very valuable insights into tapping the top-end market.

India is New Zealand’s tenth largest export market with two-way trade of $1.9 billion in the
year to June 2015. With a population of 1.27 billion, there is an opportunity for New Zealand
companies to take advantage of this growing segment and meet the demand of India’s top-end
consumers. No wonder then that various exotic fruits have reported an increase in their import
as well as consumption percentage. For instance, a recent report shows that kiwifruit import has
been growing at a magnificent 60 per cent annually, along with citrus fruits at 30 per cent and
apples at 20 per cent respectively. While the numbers for the latter are less because of the
presence of quality alternatives on home turf, fruits such as the kiwi reflect a better picture of
the growth prospects of truly exotic fruits in India. The overall fruit market in India has also
been growing at a healthy 15 per cent. After the successful launch of a drink made from kiwi
fruits grown in Arunachal Pradesh, experts have suggested that the state government venture
into making fruit wine from the various fruits which are abundant in the northeastern
state. Arunachal, which enjoys the distinction of being the largest kiwi producing state in the
country, annually produces an average of 30,945.2 MT of apples, 4,720.5 MT of kiwi, 1,76,707
MT citrus and 67,580 MT of pineapples.
Fruit wine could be a money spinner for the state. The state government could seriously think
about its potential and go for wine manufacturing from various available fruits in the state,"
said Akalpit Prabhune, director of Pune-based Hill Crest Foods and Beverages Pvt Ltd, who
was here on May 6 to launch Arun Kiwi Wine.
The Arunachal Pradesh Horticultural Produce Marketing & Processing Board (APHPM&PB)
had signed an MoU with the company in December 2013 for producing kiwi wine.
 [2]- JUSTIFICATION
People are attracted to kiwi because of its brilliant green color and exotic taste. But the
real uniqueness of kiwi comes from its health benefits. Read the kiwi’s fourteen health
benefits, interesting facts and how to use this amazing powerfood. high level of potassium helps
keep our electrolytes in balance by counteracting the effects of sodium. study by Collins,
Horska and Hotten showed that the unique combination of antioxidants in kiwi helps protect the
cell DNA from oxidative damage. Some experts suggest this can help prevent cancer. Kiwi’s
high vitamin C content along with other antioxidant compounds has been proven to boost the
immune system. Kiwi’s low glycemic index and high fiber content means it will not create a
strong insulin rush like other fruit with high sugar contents—so the body will not respond by
storing fat. Kiwis are a great source of fiber. This prevents constipation and other intestinal
problems.The fuzzy fiber of kiwi helps bind and move toxins from your intestinal tract. Eating
2 to 3 kiwis a day has been shown to reduce the potential of blood clotting by 18 percent and
reduce triglycerides by 15 percent. Many individuals take aspirin to reduce blood clotting, but
this causes many side effects including inflammation and intestinal bleeding. Kiwi fruit has the
same anti-clotting benefits with no side effects, just additional health benefits.
Kiwi is in the ‘low’ category for glycemic index, meaning it does not raise your blood sugar
quickly. It has a glycemic load of 4 which means it is safe for diabetics.
Macular degeneration is the leading cause of vision loss in older adults. A study on over
110,000 men and women showed that eating 3 or more servings of fruit per day
decreased macular degeneration by 36 percent. This is thought to be associated with the
kiwi’s high levels of lutein and zeaxanthin—both of which are natural chemicals found in
the human eye. Although both fruits and vegetables were studied, this same effect was
not shown for vegetables.Kiwi is in the “most alkaline” category for fruits, meaning it has a
rich supply of minerals to replace the excess of acidic foods most individuals consume. A few
of the benefits of a properly acid/alkaline balanced body are: youthful skin, deeper sleep,
abundant physical energy, fewer colds, less arthritis and reduced osteoporosis.

1. Helps Your Digestion with Enzymes

2. Helps Manage Blood Pressure
3. Protects from DNA Damage
4. Boosts Your Immunity
5. Supports Weight Loss
6. Improves Digestive Health
7. Helps Clean Out Toxins
8. Helps Fight Heart Disease
OBJECTIVE –

1-To prepare flavoured beverage by using Kiwi fruit pulp in different ratio.

2- To study level of adding Kiwi fruit pulp.

3- To assess the chemical, microbiological & sensory attribute/quality of flavoured

beverage.

4- To estimate the cost of product.

 [3]- REVIEW OF LITERATURE

FLAVOURED MILK

The flavoured milk prepared under different treatment combinations were

suspected to sensory evaluation by a panel of judges for colour and appearance, flavour
consistency and mouth feel. The scoring was done on 9 point hedonic scale as described by
(Gupta 1976).

(Hanks et al.2002) conducted an intervention trial in a Corning, New York, school to

determine the effect of making healthier foods, including plain milk and flavored milk, more
convenient relative to less-healthy foods. By making healthy foods more convenient, students
increased their selection of healthier foods as well as their intake of flavored milk. While this
resulted in an increase in healthier foods wasted, there was not an increase in the quantity of
flavored milk wasted. Intake of flavored milk increased by 10.6%, which resulted in an absolute
increase in total milk consumed, since plain milk intake did not change. Interestingly, flavored
milk was classified as a healthier food option, in contrast to its classification in the previous
study. This highlights the disagreement, even among researchers, about where flavored milk fits
into children’s diets.

Flavored milk can increase milk consumption among both adults and children and also provides
essential nutrients like plain milk and other milk products (Anonymous 2003; Murphy and
others 2008).

Among the different flavors of flavored milk (for example, chocolate, strawberry, and vanilla),
chocolate milk is the most popular milk flavor for both children and adults in the United States
(Boor 2001; Thompson and others 2004; Thompson and others 2007; NDC 2010).

Flavored milk provides the same 9 essential nutrients as plain milk (unflavored): protein,
calcium, potassium, phosphorus, vitamins A, D, and B12, riboflavin. Fluid milk is the number
one single food contributor of calcium, potassium, phosphorous, and vitamin D (Rafferty and
Heaney 2008).

Flavored milk can improve dairy consumption and lower the intake of soft drinks and fruit
drinks, and increase calcium intake (Johnson and others 2002).

Flavour plays an important role in consumer satisfaction and influences further consumption
of foods. Most available aroma compounds are produced via chemical synthesis or
extraction. Foodstuffs containing synthetic flavour are often avoided, because the consumers
suspect that these compounds are toxic or harmful to their health (Teixeira et al., 2004).
Kiwi Fruit :-

Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of
heart disease, diabetes, cancer and other conditions. Many studies have shown that increased
consumption of plant foods like kiwis decreases the risk of obesity and overall mortality.
(Megan Ware RDN LD 2015).

On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC
activity followed by kiwi fruit,pear, and banana. Most of the antioxidant capacity of these fruits
was from the juice fractions. The contribution of the fruit pulp fraction (extracted with acetone)
to the total ORAC activity of a fruit was usually less than 10%. Among the commercial fruit
juices, grape juice had the highest ORAC activity followed by grapefruit juice, tomato juice,
orange juice, and apple juice. (J. Agric. Food Chem., 1996).

[4]-MATERIAL AND METHOD

An experiment “development of herbal based flavoured beverage incorporation of wheat
grass powder and honey” was carried out the research lab of Warner School of Food and
Dairy Technology, Sam Higginbottom University of Agriculture & science, Allahabad
211007,U.P India.

Procurement and collection of ingredient:

a. Toned milk- will be purchased from local market of Allahabad

b. Wheat Grass Powder – Wheat grass powder is procured from Patanjali Store in local
market of Allahabad.

c. Honey – Honey is procured from Patanjali Store in local market of Allahabad.

Technical Programed:
1. Analytical Techniques:
The following analysis will be conducted during the investigation:

Sensory Analysis-

1. Body and texture

2. Flavor and taste.
3. Overall acceptability.
4. Color and appearance

Chemical Analysis-

1. Total Solid (TS) - TS content of the developed product was determined by the
gravimetrically method described in IS: SP: 18, Part XI (1981) in which 5ml of sample
was dried to a constant weight in hot air oven at 98-100oC.

3. Fat- The fat content of the developed product was determined by the Gerber method
has described in IS: SP:18, Part XI (1981).

5. Ash- The total ash content developed product was determined by muffle furnace as
described in Ranganna (1986).

6. Carbohydrate- The carbohydrate content of the developed product was estimated by

difference method.

Carbohydrate (%) = 100-(Protein+Fat+Ash+Moisture) %

Microbiological Analysis-

1. SPC- Determined as per procedure laid down in IS: 1947 Part III and manual in Dairy
Bacteriology, ICAR Publication (1972).

2. Coli form count- Determined as per procedure laid down in IS: 1947 Part III and
manual in Dairy Bacteriology, ICAR Publication (1972).
Treatment Combination-
Replicates: 3

Total trials: 3x3x3=27

Plan of work
Flow diagram for manufacturing herbal based flavoured beverage

Toned milk

Preheating (400)

Addition of sugar (8%)

Addition of kiwi pulp

Addition of color (0.04%)

Pasteurization 720C for 15 mints

Cooling at room temperature

Bottling

Capping
 Storage below 50C

[05]-REFERENCES

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apoptotic and antioxidant activities of wheatgrass (Triticum aestivum L.) extract on CML
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Bharti Jain, et al, “Nutritional composition, Phytochemical Analysis and Product

Development from Green Triticum aestivum”, Indian Journal of Ancient Medicine and
Yoga, 2014; 7(8): 23-27.

Bar-Sela G, Tsalic M, Fried G, Goldberg G. Wheatgrass juice may improve haematological

toxicity related to chemotherapy in breast cancer patients: A pilot study. Nutrition and Cancer
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Ben-Arye E, Goldin E, Wengrower D, Stamper A, Kohn R, Berry

E. Wheat Grass Juice in the Treatment of Active Distal Ulcerative
Colitis: A Randomized Double-blind Placebo-controlled Trial.
2002; 37(4):444-449.

Chauhan M, “A pilot study on wheat grass juice for its phytochemical, nutritional and
therapeutic potential on chronic diseases”, International Journal Of Chemical Studies, 2014;
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