Studies on sensory and microbial quality of herbal based flavoured beverage by using wheat grass powder and honey

Abstract

Now a days, flavoured beverage become most nutritive for all age of people. In recent time, nutrient-rich flavored milk is available in different variety of flavors and offers unique nutrient package of nine essential nutrients as unflavored milk. The present study was conducted to know the sensory attributes of flavoured milk with Wheat grass powder and Honey. In this study, flavoured milk was prepared from tonned milk. Honey was added with different levels viz. 7% (T1), 8% (T2), and 9% (T3) of milk and Wheat grass powder was added @ 8 percent of milk. Addition of wheat grass powder and honey improved sensory quality and acceptability of the product. The most acceptable quality flavoured milk could be prepared by using honey at the rate of 10 percent of the tonned milk.