Development and Quality Evaluation of Chocolate Flavoured Milk blended with Garden Cress Seed Powder and Moringa Seed Powder

Author: Aarathy Bose and Bonela Usha

Download PDF

Abstract

The current investigation was carried out for the standardization of milk, cocoa powder, garden cress seed and moringa seed powder for the development of chocolate flavoured milk. The aim of the study was value addition of flavoured milk with natural herbs thereby increasing its therapeutic value. Cocoa-powder was used as the flavour enhancer. Different formulations with varying composition of milk, cocoa powder, garden cress seed and moringa seed powder were evaluated based on sensory scores. The flavoured milk was standardized accordingly with the sensory score. Four different formulations were tried and and treatment T2 was found to be the optimized formulation which had 6% sugar, 0.5% garden cress seed, 0.5% moringa seed powder and 1% cocoa powder. The colour and appearance, consistency, flavor and taste and overall acceptability were analyzed on 9-point hedonic scale. Physico-chemical properties like moisture (%), total solids (%), fat (%), protein, ash (%), carbohydrates (%) and functional properties like antioxidant activity, crude fibre, specific gravity and viscosity and specific gravity were determined by standard procedure. The data obtained were tabulated and statistically analyzed. The developed flavoured milk was highly nutritious that could be used to achieve adequacy of iron and mineral deficiency especially in women and also suitable for consumption for population of all age group.

Keywords

Flavoured Milk, Garden Cress Seed, Moringa seed Powder, Cocoa Powder, therapeutic value

Conclusion

The present investigation was on development of chocolate flavoured milk blended with garden cress seed and moringa seed powder. After the sensory analysis and analysis of other chemical qualities, the so developed flavoured milk was found suitable and thereby effectively helped in increasing the therapeutic value of the product. Sensory score of overall acceptability which was higher in treatment T2 showed suitability and acceptance of experimental samples. In the present work, chocolate flavoured milk with 0.5% garden cress seed and 1% moringa seed powder was found to be superior to all other experimental samples. So, it can be concluded addition of moringa seed powder and garden cress to flavored milk increased its therapeutic value and suitability to the consumer.

References

-

How to cite this article

Aarathy Bose and Bonela Usha (2023). Development and Quality Evaluation of Chocolate Flavoured Milk blended with Garden Cress Seed Powder and Moringa Seed Powder. Biological Forum – An International Journal, 15(5a): 35-38.