Physio-Chemical Properties of Buffalo Milk Pudding Developed with Different Level of Egg

Abstract

In this experimental an attempt was made to determine the optimum level of egg in the manufacture of buffalo milk pudding. For this purpose pudding samples were prepared at Dairy Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Milk samples collected from Senbari of Trishalthana under Mymensingh district. Pudding was prepared with different levels of eggs (40, 30 and 20% by weight) and a constant level of corn flour (4%). So, three types of pudding samples were prepared. Quality of pudding was monitored by using physical, chemical and microbial test. From the result of physical study (smell and taste, body and consistency, color and appearance) it was found that pudding containing 40% egg obtained the best score (97.50 ± 3.77) followed by 30% egg containing pudding (83.96 ± 2.52) and 20% egg containing pudding (74.93 ± 1.01). The differences within the overall score with different level of egg ha significant effect. Chemical analysis showed that the significant differences (p < 0.01) existed within the total solids (TS) (340.61 ± 1.72, 334.18 ± 2.10 and 327.48 ± 2.61) moisture (659.39 ± 1.72, 665.82 ± 2.10 and 672.52 ± 2.61), fat (79.37 ± 1.90, 76.43 ± 2.76 and 73.47 ± 3.62), protein (60.43 ± 0.90, 53.82 ± 0.57 and 47.07 ± 0.25), carbohydrate (194.02 ± 1.07, 197.33 ± 1.17 and 200.57 ± 1.21) and pH (6.90 ± 0.00, 6.93 ± 0.21 and 6.87 ± 0.22) but no significant differences was found in ash (6.78 ± 0.14, 6.58 ± 0.13 and 6.38 ± 0.01) and acidity percentage (0.071 ± 0.00, 0.071 ± 0.00 and 0.071 ± 0.00%). From the results of all parameters it may be concluded that maintaining the standard corn flour level only different egg levels can change the quality of pudding samples and containing 40% egg by weight with 4% constant corn flour seems better for manufacture of buffalo milk pudding.