Nutritional Composition of Bovine Colostrum: Palatability Evaluation of Food Products Prepared Using Bovine Colostrum

Nutritional Composition of Bovine Colostrum: Palatability Evaluation of Food Products Prepared Using Bovine Colostrum: Nivedita Deepak Dande, Prajakta Jayant Nande



International Journal of Nutrition, Pharmacology, Neurological Diseases 2020 10(1):8-13



Introduction: Bovine colostrum is the initial milk secreted by cows during the first day of calving. The aim of this study was to analyze nutritional composition of bovine colostrum and to replace paneer by incorporating bovine colostrum in sweet rice and tikka masala and to evaluate sensory quality and acceptance of recipes. Materials and Methods: For nutritional analysis of bovine colostrum, first day’s bovine colostrum samples of Sahiwal breed were collected in sterile containers. Various nutritional parameters total solids, fat, solid non fat (SNF), protein, moisture, ash, fat soluble vitamins, water soluble vitamins and minerals were studied. Due to its good nutritional composition, steamed bovine colostrum was incorporated in two paneer based recipes, namely sweet rice and tikka masala. Recipes were first standardized & sensory evaluation was conducted by six trained panelists in three trails. Results and Conclusion: Laboratory analysis of bovine samples (per 100 g) showed 15.92% total solids, 2.18 g total fat, 13.74 g solid non fat (SNF), 7.98 g total protein, 84.08% moisture & 0.92 g ash. Fat soluble vitamins & water soluble vitamins such as retinol (0.33 mg), vitamin E (0.29 mg), vitamin D (310.37 mcg), thiamine (0.052 mg), riboflavin (0.384 mg), pyridoxine (0.030 mg), pantothenic acid (0.015 mg) & ascorbic acid (0.016 mg) were estimated in 100 g of bovine colostrum. Niacin, folic acid & biotin were found to be absent in bovine colostrum. The content of calcium, potassium, sulphur, phosphorus & iron was higher in bovine colostrum. Experimental recipes were well accepted for appearance, colour, doneness, texture, flavor & taste with insignificant differences against control recipes at both 5% & 1% (P>0.05). Bovine colostrum was found to be nutritious & surplus bovine colostrum can be incorporated recipes without altering sensory quality.