Product Development of Mung Bean (Vigna Radiata) Flavoured Full Cream Milk

Vijayan, Aashwany (2020) Product Development of Mung Bean (Vigna Radiata) Flavoured Full Cream Milk. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Mung bean is a tropical legume that rich in protein, vitamin, and minerals. Mung bean flavoured full cream milk was developed in this study. The objectives of this study are: i) to develop mung bean flavoured full cream milk, ii) to study the physicochemical properties of mung bean flavoured full cream milk, and iii) to evaluate the sensory quality and preference of the consumer towards mung bean flavoured full cream milk. Main ingredients used were full cream milk, mung bean, sugar, salt, calcium chloride and carrageenan. In proximate analysis, mung bean flavoured full cream milk contains total carbohydrate (11.40 ± 0.02%), crude protein (3.52 ± 0.02%), crude fat (1.97 ± 0.02%), crude fiber (0.14 ± 0.00%), ash (0.62 ± 0.00%), moisture content (82.35 ± 0.02%) and total energy value (78 kcal/100ml). In physicochemical analysis, mung bean flavoured full cream milk is significantly higher pH value, titratable acidity, total soluble solid, and viscosity than control. In colour analysis, there were no significant difference (p > 0.05) between sample and control. In antioxidant analysis, DPPH radical scavenging activity was 15.15 ± 0.02% and total flavonoid content was 0.56 ± 0.01mg QE/g. In mineral analysis, there were a significant differences (p < 0.05) in the calcium and iron content in between control and sample. Apart from that, there were no contamination in the mung bean flavoured full cream milk in microbial analysis. In sensory evaluation, mean score for the overall acceptability of sample was higher and majority of them preferred to consume sample.