To study the effect of dried crushed Mahua (Madhuca longifolia) flowers on physico chemical properties of milk shake

Abstract

The present research entitled “To study the effect of dried crushed Mahua (Madhuca longifolia) flowers on physico-chemical properties of milk shake.” was conducted in year 2022. Various combinations of milk and Mahua pulp were used: 100:00 (T1), 95:05 (T2), 92.5:7.5 (T3), 90:10 (T4), and 87.5:12.5 (T5). The milkshake blended with 5 parts of Mahua pulp (T2) achieved the highest score. Data revealed that fat, protein & total solids percentage of milk shake were decreased with increase in level of Mahua pulp, while, ash, moisture & titratable acidity increased with increase in level of Mahua pulp. Milk shake prepared by blending with 5 parts of Mahua pulp (T2) had 3.74 percent fat, 5.32 percent protein, 0.22 percent titratable acidity, 26.20 percent total solids, 73.80 percent moisture & 1.53 percent ash.