DEVELOPMENT OF TECHNOLOGY FOR THIRST QUENCHING BEVERAGE-THANDAI
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Date
2017
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Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Abstract
In the present study, an attempt had been made to develop standardized technology for Indian based indigenous beverage thandai. Thandai is a milk based beverage, which is served in summer and relished as a delicacy during festive season in India. Being a traditional drink, International and national level research work and the literature pertaining to the same is not available. Thus, the present study was undertaken to investigate and characterize the quality of commercially available thandai in terms of sensory, physico-chemical and microbiological attributes. Significant (p<0.01) differences amongst market samples were noticed in terms of quality. Thereafter, ready to serve thandai drink was optimized using box-behnken design of response surface methodology, based on various sensory trials using milk fat (4-5%), nuts (7-10%) and sugar content (6-9%), as variables. Further, the standardized drink was analyzed for physico-chemical and microbiological attributes and contained to have 1.51 % fiber content along with 319.92 ppm, 20.38 ppm, 0.61 % (dry matter) and 0.44 % (dry matter) of Magnesium, Iron, Calcium and Phosphorous, respectively. The sensory scores of the product for colour and appearance, mouth feel/ consistency, sweetness, flavour and overall acceptability were 8.23±0.29, 8.06±0.29, 8.04±0.25, 8.04±0.27 and 8.31±0.28, respectively. The pasteurized drink was found acceptable for 10 days at refrigeration temperature. The cost analysis of product revealed profit of Rs 6.44 per bottle with sale price of Rs 25 per bottle. Consumer survey of the product was conducted with 110 respondents from university campus and 50% people liked the product very much, 29% liked extremely and 17% consumers moderately liked the product.
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