Studies on preparation of sensory evaluation of flavoured milk from blends of buffalo milk and safflower milk using beet root powder as natural colourant

Abstract

Safflower milk in particular has occupied a unique position in the diet of Indian population, because they form a major and cheap source of vegetable proteins, calories, minerals and some vitamins. Safflower contains no cholesterol and poly unsaturated fatty acid. Different product such as kulfi, kheer, shrikhand, lassi and kalakand are prepared from safflower milk. Considering nutritional importance of safflower milk in the present investigation it is decided to utilize blends with buffalo milk and beet root powder for preparation of flavoured milk. The product obtained was subjected for sensory evaluation by panel of judges. It was observed that the overall acceptability score for treatment T1, T2, T3 and T4 was 8.6, 8.3, 7.6 and 6.7, respectively. The cost of control flavoured milk was found to be highest for T1 (Control) i.e, 37.13Rs. /lit. and lowest cost was recorded for treatment T4 i.e.,29.78 Rs. /lit. The cost for treatment T2 and T3 were 34.68 and 32.23 Rs. /lit, respectively.