STUDIES ON PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF INULIN ENRICHED, STERILIZED FORTIFIED FLAVORED MILK DRINKQureshi Mehar Afroz, Kartikeyan Swaminathan, Khan Pervez Ahmed, Punitha Kartikeyan and Sudhir Uprit
Flavoured milk is a rich source of protein, minerals but its high fat content limits its consumption. The fat can be replaced using soluble fibers Inulin. Therefore, an investigation has been done to exploit the technological benefits of inulin by replacing milk fat @ 0, 1, 2 and 3%; with vitamin A and iron fortification for development of sterilized flavoured milk drink. The sterilized products were subjected to physical, chemical, microbial and sensory analysis. Among all the samples in terms of specific gravity and viscosity, control (T0) had the lowest value of 1.022 and 4.55 cp while T3 had the highest value of 1.042 and 5.73 cp respectively. However, the total solids, protein, ash and carbohydrate per cent were lowest in sample T0 while T3 had the highest per cent. The T2 (2% inulin) was more acceptable and secured the highest scores for flavour (8.12), mouthfeel (8.28), sweetness (7.88) and overall acceptability (8.44). T3 had lowest cost of production per 200 gm as compare to rest of the samples. Therefore, it can be concluded that replacement of milk fat by 2 % inulin (T2), could be used to develop a fortified milk drink with better physical, chemical and sensory parameters with reduced cost as compared to control.
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