Vol. 8, Issue 12 (2019)

Author(s):
Rahul A Kirdat, Balasaheb D Patil and Sachin P Ramteke

Abstract:
The present study was carried out with objectives to optimize the levels of cow milk; soymilk and beetroot juice in flavoured milk, to study the sensory qualities of flavoured milk. The levels of cow milk, soymilk and beetroot juice for final experimental trials were finalized in pre-experimental trials on the basis of sensory evaluation. The levels were selected as 100, 90, 80 and 70 per cent cow milk, 10, 20 and 30 per cent soymilk and 2 and 3 per cent beetroot juice for further study. The sensory evaluation was carried out in respect of colour and appearance, flavour, consistency, taste and overall acceptability.