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Vol. 10, Special Issue 11 (2021)

Effect of storage on sensory and microbiological qualities of flavoured milk blended with beetroot juice as natural colorant

Author(s):
Rahul A Kirdat, Balasaheb D Patil, Nikita S Dhadge and Sachin P Ramteke
Abstract:
The present study was carried out with objectives to study the sensory and microbiological qualities of flavoured milk blended with beetroot juice as natural colorant during storage. The levels were selected as 100, 90, 80 and 70 per cent cow milk, 10, 20 and 30 per cent soymilk and 2 per cent beetroot juice for further study. All experimental samples were analyzed for sensory and microbiological qualities on day 1st, 3rd day, 5th day and 7th day of storage period at refrigerated temperature (5 0C). The best treatment T2 (80% cow milk + 20% soymilk + 2% beetroot juice) obtained organoleptically acceptable up to 7th days during storage at refrigerated temperature.
Pages: 2029-2031  |  241 Views  63 Downloads
How to cite this article:
Rahul A Kirdat, Balasaheb D Patil, Nikita S Dhadge and Sachin P Ramteke. Effect of storage on sensory and microbiological qualities of flavoured milk blended with beetroot juice as natural colorant. The Pharma Innovation Journal. 2021; 10(11S): 2029-2031.

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