Effect of carrot juice on sensory quality and chemical composition of flavoured milk by using double tonned milk

Abstract

The research work on effect of different combinations of carrot juice on sensory quality, chemical composition of flavoured milk was conducted during 2016-2017 in the department of Animal Husbandry and Dairying at College of Agriculture, Nagpur. Milk was standardized to 1.5 per cent fat and the flavoured milk was prepared with different combinations of milk and carrot juice viz.100:0 (T1), 98:2 (T2), 96:4 (T3), 94:6 (T4) and 92:8 (T5) with five treatments and four replications in completely randomized design (CRD). Sensory evaluation carried out by the five judges, showed the different levels of carrot juice had a significant effect on sensory attributes such as colour and general appearance, taste, acceptability and overall acceptability of carrot flavoured milk. Flavoured milk prepared by blending with 6 parts of carrot juice (T4) had secured the highest score (90.55). Similarly chemical properties viz., Acidity, ash significantly increased by treatment (94% double toned milk + 6 % carrot juice) when compared with control and other remaining treatments but fat, protein, total solids, SNF significantly decreased by the addition of increasing concentration (0-8%) of carrot juice. Thus, it is inferred that good quality flavoured milk with utilizing carrot juice can be prepared by 94 parts of double toned milk +6 parts of carrot juice, 8 per cent sugar and 0.1 per cent cardamom.