Evaluation of Physico-Chemical properties of lemongrass flavoured milk

Abstract

Milk is considered as complete food for human because it provides high quality proteins, lactose, flavour enriching fat, calcium and other minerals. Flavoured milk is one of the special milks prepared which contains all the constituents of milk like proteins, carbohydrates and minerals. In the present investigation lemongrass extract obtained from lemongrass leaves has been incorporated to prepare flavoured milk. The lemongrass extract was prepared using fresh and clean lemongrass leaves and added in fresh cow milk in different concentrations [T1- 2% (98:2), T2- 4% (96:4), T3- 6% (94:6), T4- 8% (92:8) and T5-10% (90:10) (v/v)] to prepare lemongrass flavoured milk. In all treatments sugar was added @ 8% (w/v). After mixing the flavoured milk was analysed for different chemical attributes viz., total solids, fat, protein, ash, titratable acidity and pH. The total solids, protein, fat and pH was maximum in T1 (19.11%, 3.31%, 3.42% and 6.46 respectively) and found decreasing with increasing concentration of lemongrass extract. While, ash content and titratable acidity had shown an increasing trend (highest in T5; 0.84% and 0.208%, respectively) with increasing level of lemongrass extract. Considering the medicinal and flavouring properties of lemongrass, this experiment was conducted to increase the consumption of flavoured milk and improve human health.