Research Journal of Animal Husbandry & Dairy Science

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Sensory and Chemical Quality of Sapota Milk Shake


Affiliations
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), India
2 Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded (M.S.), India
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), India
     

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The three levels of pulp of sapota, at 7, 8 and 9 per cent were used with three levels of jaggery i.e.7, 8 and 9 per cent to study the sensory and chemical quality of sapota milk shakes. On the basis of sensory evaluation of sapota milk shake prepared with 7 per cent jaggery and 8 per cent pulp was accepted by the all judges therefore this treatment got highest scored than other treatments. The chemical composition of this treatment was observed i.e. protein (2.43 %), fat (3.52 %), non-reducing sugar (5.13 %), reducing sugar (4.41 %), iron (1.17 mg/100g), ash (0.53 %), total solid (15.20 %) and acidity (0.16 %).

Keywords

Milk, Sapota, Jaggary.
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  • Sensory and Chemical Quality of Sapota Milk Shake

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Authors

P. J. Ubale
Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), India
A. S. Hembade
Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded (M.S.), India
D. M. Choudhari
Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), India

Abstract


The three levels of pulp of sapota, at 7, 8 and 9 per cent were used with three levels of jaggery i.e.7, 8 and 9 per cent to study the sensory and chemical quality of sapota milk shakes. On the basis of sensory evaluation of sapota milk shake prepared with 7 per cent jaggery and 8 per cent pulp was accepted by the all judges therefore this treatment got highest scored than other treatments. The chemical composition of this treatment was observed i.e. protein (2.43 %), fat (3.52 %), non-reducing sugar (5.13 %), reducing sugar (4.41 %), iron (1.17 mg/100g), ash (0.53 %), total solid (15.20 %) and acidity (0.16 %).

Keywords


Milk, Sapota, Jaggary.

References