Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Sensory Characteristics of Ginger (Zingiber officinale L.) Milk Shake


Affiliations
1 Department of Animal Husbandry and Dairy Science, Rajmata Jijau Girls Hostel, College of Agriculture, Vasantrao Naik Marathwada Agriculture University, Parbhani (M.S.), India
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
3 Agriculture Technology School Killa-Roha, Raigad (M.S.), India
4 Poonam Naik At Post Akeri Bhagevadi, Sindhudurg (M.S.), India
     

   Subscribe/Renew Journal


India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day (Kalalselvi and Somasundaram, 2011). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research on studies on sensory characteristics ginger (Zingiber officinale L.) milk shake by addition of ginger juice control, 2.5 per cent, 5 per cent, 7.5 per cent, 10 per cent of milk (V/V) . Different sensory characteristics are done i.e. general apperance, flavaur, concestancy and overall aceptability. Most aceepted treatment found i.e. ginger juice 5 per cent of of milk (v/v).

Keywords

Buffalo Milk, Ginger, Extraction of Ginger Juice, Sensory Characteristics, Milk Shake.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Buchman, D. D. (1980). Herbal medicine the natural way to get well and stay. Ist Ed.Pub. Gramercy Publ. Co. U.S. pp. 121.

  • IS: 6273 Part-II (1983).Guide for sensory evaluation of foods. Indian standard Institution, Manak Bhavan, NEW DELHI, INDIA.

  • IS:6273 part-III (1983). Guide for sensory evaluation of foods. Statistical analysis of data.Ranking and scoring tests.Indian standards Institution, Manik Bhavan, NEW DELHI, INDIA.

  • Kalalselvi, P. and Somasundaram, M. (2011). World wide dairy development-At A Glance. Indian J.Mktg., 41 (7): 43.

  • Kashid,U.B, Sontakke, A.T. and Shinde, D.B.(2007). Manufacture of golden milk shake from cow milk blended with safflower milk. Department of Animal Husbandry and Dairying Marathwada Agricultural University Parbhani, M.S. (INDIA).

  • Patel, S., Prasanth, S., Choudhary, P.L. and Shau, C. (2007). Techno-economic feasibility of whey based mango herbal (Ginger) beverage. Indian J. Dairy Sci, 60 (3): 149-155.

  • Pinto, S., Jana, A.H. and Solanky, M.J. (2004). Ginger juice based herbal ice cream and its physico chemical and sensory characteristics. Indian J. Dairy Sci., 57 (5) : 315-319.

  • Reema, Raj., Sahoo, J., Karwasra, R.K. and Hooda, S. (2005). Ginger extract and quality of meat products .A review. J. Food Sci. Technol., 42 (4) : 289-292.

  • Sharma, A.K. and Gupta, S.K. (1978), Manufacture of milk shake. Indian Dairyman, 30 (80): 587.

  • Shukla, F.C., Sharma, A. and Singh, B. (2003). Studies on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milk. Internat. J. Dairy Technol., 56 (4): 243-246.

  • Singh, R. (2006). Characteristics and technology of traditional Indian cultured dairy products. Indian Dairyman, 58 (11) : 49-55.


Abstract Views: 463

PDF Views: 0




  • Studies on Sensory Characteristics of Ginger (Zingiber officinale L.) Milk Shake

Abstract Views: 463  |  PDF Views: 0

Authors

Sonali Jadhav
Department of Animal Husbandry and Dairy Science, Rajmata Jijau Girls Hostel, College of Agriculture, Vasantrao Naik Marathwada Agriculture University, Parbhani (M.S.), India
R. M. Kadam
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
V. N. Patil
Agriculture Technology School Killa-Roha, Raigad (M.S.), India
P. S. Naik
Poonam Naik At Post Akeri Bhagevadi, Sindhudurg (M.S.), India
S. V. Joshi
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India

Abstract


India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day (Kalalselvi and Somasundaram, 2011). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research on studies on sensory characteristics ginger (Zingiber officinale L.) milk shake by addition of ginger juice control, 2.5 per cent, 5 per cent, 7.5 per cent, 10 per cent of milk (V/V) . Different sensory characteristics are done i.e. general apperance, flavaur, concestancy and overall aceptability. Most aceepted treatment found i.e. ginger juice 5 per cent of of milk (v/v).

Keywords


Buffalo Milk, Ginger, Extraction of Ginger Juice, Sensory Characteristics, Milk Shake.

References