Abstract:
Malted milk is a powdered food product made from a mixture of malted barley,
wheat flour, and whole milk, which is evaporated until it forms a powder. The
major ingredient for malted milk powder is barley. However, this study was focused
on replacing barley with maize powder. Maize is a local food which is
underutilized, has low price and high nutritional quality (fiber). Hence the study was
designed with the objectives of reducing the cost of production of the malted milk
powder, value addition for the underutilized food crop as well as to reduce the post
harvest losses of maize.
The raw material for malted milk powder is Maize, Glucose, Sugar, Soya lecithin,
Milk powder and Calcium hydroxide. First the maize seeds were germinated to
produce malt from the maize starch. Then it was dried at low temperature until get a
constant weight & grinded in to a fine powder. After that maize flour was mixed
with other ingredients. Three formulations were prepared by using different maize
flour percentages. Sensory evaluation was carried out to select the best formulation
in terms of different sensory attributes; taste, color, texture and overall acceptability.
Collected data were analyzed by Minitab aided statistical software Freidman test at
5% significance level.
According to the results of sensory analysis, formula coded as 623 was selected as
the best sample. Cost of production for 1kg of malted maize powder is Rs 250
compared to the Rs. 400 for the barley malted milk powder. The study highlights
the feasibility of using maize as an ingredient to produce the malted milk powder
successfully.
