UTILIZATION OF BLACK CARROT (Daucus carota spp. sativus) JUICE FOR PREPARATION OF FLAVOURED MILK.
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Date
2018-06-30
Authors
Journal Title
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Volume Title
Publisher
Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
The present investigation entitled “Utilization of black carrot (Daucus carota spp sativus) juice for preparation of flavoured milk” was undertaken during 2017-2018. Flavoured milk was prepared using milk standardized to 3 per cent fat with constant level of sugar (8 per cent), cardamom (0.1%) and different levels of black carrot juice viz,100:0(T1), 98:2(T2), 96:4 (T3) and 94:6 (T4) with four treatment and five replication. The product was analyzed for chemical composition as well as for sensory attributes in completely randomized design. The cost of production was also calculated by considering the retail market prices of different ingredients used. The results showed that fat, total solids and protein were significantly decreased with the increase in level of black carrot juice inflavoured milk. The fat, total solids and protein content were decreased range from 3 to 2.83 per cent, 18.84 to 18.75 per cent and 3.39 to 3.20 per cent respectively. On the other hand, the acidity, SNF and ash percentage were significantly increased with the increase in the levels of black carrot juice. Acidity, SNF and ash increased range from 0.14 to 0.21 per cent, 15.84 to 15.92 per cent and 0.74 to 0.84 per cent respectively. The significantly highest scores for colour and general appearance (27.03 out of 30), taste (47.10 out of 50), acceptability (18.37 out of 20) and overall acceptability (92.05 out of 100) were obtained in flavoured milk containing 6 per cent of black carrot juice. The cost of flavoured milk increased with the increase in the levels of black carrot juice. It is inferred from the above results that acceptable quality flavoured milk can be produced by blending black carrot juice to the extent of 6 per cent with cost of production of Rs. 69.64/lit.
Description
In present study flavoured milk prepared with addition of 6 parts of black carrot juice (T4) scored highest marks for all sensory attributes, viz., colour and general appearance, taste and acceptability. The chemical composition of flavoured milk i.e. fat, protein and total solids was significantly decreased while acidity, solids not fat and ash percentage significantly increased with increased levels of black carrot juice.
Keywords
Milk, Milk Production, Skim milk, Cream, Dairy Equipment.
Citation
TAYDE, BHUSHAN MADHUKAR. (2018). Utilization of black carrot (Daucus carota spp. sativus) juice for preparation of flavoured milk. Department of animal husbandry and dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2018, print. xiii, 109p. (unpublished).