The Journal of Research ANGRAU

RAJU et al
estimated daily dietary intakes of plant sterols among
different populations range from 160 to 400 mg.
(Berger et al., 2004). The average intakes of
phytosterols have been estimated between 140 and
360 mg/day in Finland and 163 mg/day in the United
Kingdom. (Piironen et al., 2004).
The amount of phytosterols we consume
from the foods is not sufficient for attaining health
benefits. Hence, incorporation of phytosterols in the
foods consumed can benefit in reducing the plasma
cholesterol levels and reduce the risk of coronary
artery diseases. There is a lot of research evidence
showing that maximum cholesterol lowering benefit
is achieved with phytosterols at doses of 2-3 gm per
day (Hallikainen et al., 2000, Jones et al, 2000, Maki
et al., 2001). Phytosterols might also protect against
certain types of cancers such as colon, breast &
prostate. (Awad and Fink, 2000).
The enrichment of foods such as margarines
with phytosterols is one of the recent developments
in functional foods to enhance the cholesterol
lowering ability of traditional food products
(Anonymous, 2005). The phytosterol milk products
inhibit the uptake of cholesterol in intestinal Caco-2
cells in vitro. Plant sterols in the milk matrix get
stabilized using a proprietary crystal retardation and
emulsification system (Poteau et al., 2003).
Flavoured milk is the milk in which little
flavour and colour has been added to make it more
palatable. The most common flavour for flavored milk
is chocolate, with cocoa powder as ingredient. Other
common flavours for flavoured milk include
strawberry, banana and coffee. Less commonly use
flavors that are available are lime, malt, mango,
papaya, root beer, tropical fruits and vanilla. With
the exception of chocolate milk, many of these flavors
are artificial. Flavoured milk should contain milk fat
percent equal to the minimum legal requirement
prescribed for that milk. Nowadays, chocolate
flavoured milk, fruit flavoured milk and many more
varieties are more popular in the market.
Objectives of the investigation
· To standardize and develop phytosterol
incorporated flavoured milk.
· To study the acceptability of the developed
products by sensory evaluation.
· To estimate the physico-chemical and nutritional
properties of developed product.
The study was planned and conducted in the
department of Food Technology, Post Graduate and
Research Centre, Acharya N.G. Ranga Agricultural
University, Rajendra Nagar, Hyderabad. For the
present investigation, toned milk, cocoa powder,
stabilizer (CMC-Carboxy Methyl Cellulose),
Phytosterol powder was procured from Reducol TM
Original Powder ( Forbes medi – Tech lnc) USA based
company. Three products (flavoured milk) namely T1,
T2, T3 and one control were prepared and
standardized. Phyotsterol powder was incorporated
in test samples at various levels as shown in
Table 1.
Table 1. Composition of different flavoured milk preparations
Ingredients used
Flavoured milk
T1 T2 T3 Control
Toned milk 500ml 500ml 500ml 500ml
Cocoa powder 4g 5g 6g 4g
Sugar 35g 45g 55g 35g
Stabilizer(CMC) 0.2g 0.3g 0.2g 0.2g
Phytosterol powder 2g/100ml 2.5g/100ml 3g/100ml -
Flavoured milk was prepared by mixing all
ingredients which are mentioned in the Table 1.The
milk (toned milk) was preheated to 60°C/1 minute
and homogenized at 2500 psi at 55-60ºC/1 min and
then clarified. To the warm milk, the desired amount
of cocoa-mix, sugar and stabilizer were slowly added
and stirred so as to dissolve them properly. The cocoa
powder was added in the form of syrup, and the
stabilizer in the form of solution. The mixture was
then pasteurized at 71ºC/30 minutes, cooled rapidly
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