Effect of Different Nutraceuticals on Physico-Chemical Quality of Flavoured Milk

The purpose of making flavoured milk is to put skim milk to a profitable use and possesses more nutritive value. Gulkand is a sweet preserve made of rose petals. This is mainly used as an ingredient in pan to add more taste. Gulkand consists of glucose, vitamins etc. It is also having the medicinal value. The microbiological quality of the flavoured milk prepared from Gulkand blended with cow milk was studied. The flavoured milk was prepared from cow milk standardized to three fat levels viz., A₁, A₂ and A₃ as 2, 2.5 and 3.0 per cent, respectively, sugars B₁, B₂, B₃ and B₄ as 5 per cent, 6 per cent, 7 per cent and 8 per cent, respectively, gulkand (C₁) aniseed (C₂) and carrot (C₃) and storage periods 0, 3, 6, 9 and 12 days were used for the preparation of flavoured milk. The effect of various factors on flavoured milk was analyzed for organoleptic qualities (flavour, colour and appearance, sweetness and overall acceptability). The overall acceptability score of flavoured milk was also affected significantly by different nutraceuticals. The maximum (7.16) and minimum (6.70) score were noted in C₁ and C₃ samples, respectively. So far as storage periods of flavoured milk, the highest score (7.81) was noted at zero day storage, while lowest score (6.12) was in D₅ samples.