Technology for manufacture of functional flavoured milk

Abstract

The objective of this study was to evaluate the effect on physico-chemical and sensory properties flavoured milk by addition of Chia seeds as source of fiber. For preparation of flavoured milk containing Chia seeds, Chia seeds were soaked in skim milk at three different ratio of seeds to skim milk, at different time / temperature combinations to evaluate optimum Chia mucilage/fiber extraction. Such pre-soaked Chia seeds were added in flavoured milk varying from 2 - 4 per cent (w/w) and flavoured milk was sterilized at 121℃/15 min. Three different Chia seeds to skim milk ratio and time temperature combinations employed, skim milk to Chia seeds ratio of 20:1 and soking for 80 ℃/2h was statistically better combination. Compositional evaluation of Chia seeds added flavoured milk for 2 to 4% showed significant effect on total solids, protein, ash and carbohydrate content and per cent fat increased with increasing amount of Chia seeds. Viscosity increased significantly in the treatment and flavoured milk containing 4.0% Chia seeds had 23.10 cP. Flavour score decreased significantly at each level of addition of Chia seeds, however body and consistency score was higher at 2.0% level of addition and later it decreased. The similar effect was observed for overall acceptability score. Chia seeds addition @ 2.0% (w/w) in flavoured milk is possible without negatively affecting sensory scores. Such addition increased dietary fiber content in flavoured milk by 0.41%.