Vol. 7, Issue 4 (2019)
Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk
Author(s): PB Rathod, RM Zinjarde, AS Ingole and TA Meshram
Abstract: The present investigation entitled “Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk†was undertaken during the year 2018-2019. Cow milk was standardized to 3 per cent fat and the flavoured milk was prepared with different combinations of milk and ginger juice viz. 98:2 (T1), 96:4 (T2), 94:6 (T3) and 92:8 (T4) with four treatments and five replications in completely randomized design (CRD). The data observed that total solids, SNF, ash and acidity percentage of flavoured milk were increased with increase in level of ginger juice, while fat, protein, pH and moisture percentage were decreased with the increase in level of ginger juice. Flavoured milk prepared by blending with 4 parts of ginger juice (T2) contained fat, T.S., SNF, acidity, protein, ash, pH and moisture as 2.90, 11.50, 8.59, 0.15, 3.31, 0.78, 6.71, and 88.50% respectively. Sensory evaluation carried out by the five judges, showed the different levels of ginger juice had a significant effect on sensory attributes such as flavour and taste, consistency, mouth feel, colour and appearance and overall acceptability of ginger flavoured milk. Flavoured milk prepared by blending with 4 parts of ginger juice (T2) had secured the highest score (95.39) and costing Rs 72.82 per lit which was superiorly accepted by the panel of judges. Hence, it may be concluded that best quality flavoured milk can be prepared by using 4 parts of ginger juice and 96 parts of milk with 5% sugar.
Pages: 2648-2651 | 311 Views 75 Downloads
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How to cite this article:
PB Rathod, RM Zinjarde, AS Ingole, TA Meshram. Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk. Int J Chem Stud 2019;7(4):2648-2651.
