Preparation and Standardization of Fortified Milk Beverage (FMB)
2017
Satti, Roma
The present study was an attempt to prepare novel dairy based beverage which has more iron and beta-carotene content when compared to normal milk beverages. This beverage was prepared using carrot juice, beet-root juice, sugar, cardamom and milk as a medium. Standard recipe was formulated by adding 20ml carrot juice, 10ml beetroot juice, 16g sugar and 0.4g cardamom to 170ml milk. The shelf life of the standard recipe was studied up to three months under two different storage temperatures i.e. room temperature (25±2°C) and refrigeration temperature (5±2°C). 14 samples were prepared, out of which 7 samples were stored at room temperature and other 7 at refrigeration temperature. All the samples were evaluated for physico-chemical, sensory, microbiological characteristics and comparison was made between the two storage temperatures. Physicochemical parameters like pH, acidity of the samples stored at room temperature changes drastically while no such significant change was observed in samples stored at refrigeration temperature. Samples were subjected to sensory evaluation by scoring method for appearance, color, consistency, overall acceptability. Semi trained panel of 10 judges was selected and each panellist scored the beverage separately. Accordingly, beverage stored at refrigeration temperature was remarked as “excellent†whereas samples stored at room temperature developed bitterness after 60 days and was not considered for further sensory. Microbial counts e.g. standard plate counts and yeast and mould counts were zero.
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This bibliographic record has been provided by Indian Council of Agricultural Research