Vol. 13, Issue 8 (2024)

Author(s):
Bhosale Shubham, Dr. Sandip S Ramod, Dr. Vijay B Kadav and Dr. Narendra N Prasade

Abstract:
The milk shake, a product of Western origin, is made by speed-mixing a mixture that is very similar to soft serve ice cream mix after it has been frozen to make it pourable and produce foam. The finished product combine milk very desirable fat, protein, sugar and mineral components with the vitamins, flavours and other nutrients found in the added fruit pulp, which breaks down fiber for easier digestion. Typically, a few flavour combinations are given with the milk shake. Marking nut (Semecarpus anacardium L.) is considered, a good source of nutrients like carbohydrates, protein, calcium, phosphorus, iron and also other minerals. Marking nut have high protein and fat percentage. Considering the importance of marking nut, it was thought to evaluate the suitability of sugar and marking nut as flavouring agent in developing simple technology for the manufacture of milk shake. In the present study the milk shake was prepared from cow milk by incorporation of marking nut powder and sugar at different levels viz. 7.5, 10, 12.5 and 15 percent marking nut powder and 8 and 10 percent sugar in different combinations. From the result of present investigation, it may be concluded that marking nut powder and sugar could be successfully utilized for preparation of milk shake. The most acceptable quality milk shake can be prepared by using 12.5 percent marking nut powder and 10 percent sugar (S₂M₃).