Studies on the Process Optimization and Quality Characteristics of Turmeric Fortified Milkshakes with Honey as Sugar Replacer

Author: Vatsal Verma, S.S. Sengar, P.S. Pramanik, Rajpal Diwakar and Rishikant

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Abstract

The present study was undertaken to develop Fortified milk shake. Optimization of the fortified milk shake was done by incorporating various ingredients along with other modifications in view of current study. This study aimed at characterizing sensory and physico-chemical profile of the fortified milk shake stored at refrigeration temperature. Scope and plan of work has been explained to include; 1. To optimize the process of fortified milk shake. 2. To standardize the level of honey as the sugar replacer in the fortified milk shake 3-To standardize the level of turmeric in the fortified milk shake. 4-To study the sensory characteristics of the fortified milk shake under refrigeration temperature 5- To study the physico-chemical characteristics of the fortified milk shake under refrigeration temperature. The fortified milk shake was prepared as per the previous protocol, with the suitable modifications keeping in view for the current study. The four different levels of honey in the fortified milk shake were tried that is, i.e. 5%, 10%, 15% and 20%. Similarly, four different levels of turmeric in the fortified milk shake were tried that is i.e. 0.1%, 0.3%, 0.5%, 0.7% making of different combination. The sensory evaluation of the product was been carried out by the panelists using seven-point hedonic scale. The level of 10% Honey along with turmeric @0.3% was found superior over other combinations. The best combination of honey @ 10% and turmeric @ 0.3% was taken further for the study of sensory characteristics and physicochemical parameters. Study on sensory characteristics of fortified milk shake during refrigeration temperature was conducted. The study included the sensory evaluation of the products at 0 day, 3th day, and 5th days. The results indicated that the scores for appearance and colour, flavour of the product were significantly different with rating “Good” by the panelists on 5th day of storage. The result indicated that the scores for consistency, texture, sedimentation, mouth feel and overall acceptability on 5th day of storage were found to be non significant scores with rating good to very good by the panelist. The physico-chemical parameter showed a significant decrease in the pH value, i.e. 6.72 on 0 day to 6.69 on 7th day of storage. Acidity value showed a linear increase from 0.13 on 0 day to 0.23 on 7th day of refrigeration storage. Specific gravity, total solid and SNF value of fortified milk shakes was found a non significant change on the 7th day of storage. The COB test of the FMS was found negative on 0 day, 3rd day and 5th day of storage. The test found positive on 7th day of refrigeration storage.

Keywords

Sensory, Physico- chemical, fortified, storage

Conclusion

1. The processing protocol for preparation of fortified milk shake was optimized. 2. Different ingredient and their level were optimized and formulation for fortified milk shake was developed keeping in view the requirement of the products. 3. Study on the sensory and physico-chemical parameter of fortified milk shake at refrigeration temperature (5±1°C) work conducted. 4. The fortified milk shake was rated very good on the basis of sensory and physico-chemical attributes and was observed safe for consumption.

References

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How to cite this article

Vatsal Verma, S.S. Sengar, P.S. Pramanik, Rajpal Diwakar and Rishikant (2023). Studies on the Process Optimization and Quality Characteristics of Turmeric Fortified Milkshakes with Honey as Sugar Replacer. Biological Forum – An International Journal, 15(9): 762-767.