Department of Food Chemistry and Nutrition, College of Food Technology, VNMKV, Parbhani, Maharashtra
Corresponding Author's Email: firstname.lastname@example.org
Present investigation was undertaken to utilize and standardize the level of guar gum in flavoured milk with different flavour variations and to study the effect of gum on qualities of flavoured cow milk and their ability to modify the rheology with acceptable mouthfeel to improve consistency and prevent sedimentation of cocoa particles in chocolate flavoured milk by incorporation of different levels of guar gum viz., 0.1, 0.2, 0.3 and 0.4 percent. The prepared flavoured milk were subjected to sensory analysis using 9 point hedonic scale. It was found that addition of guar gum decreased the score of colour and flavour where as increased sensory score of mouth feel and consistency. Finally it was concluded that guar gum at 0.2 percent level with addition of cocoa powder were found overall acceptable and recorded desirable viscosity which was found to be suitable to prepare the better quality chocolate flavoured cow milk.
Keywords: Cow milk, guar gum, viscosity, sensory evaluation.
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