Vol. 6, Issue 4 (2017)
Studies on sensory attributes of cereal based fermented functional milk
Author(s): Swarnima Dey, John David, Bhole Shankar Rai and Kaushal Kishor
Abstract: Malnutrition or malnourishment is the problem which is most prevalent in today’s society and causes lots of health problems. Malnutrition is most severely found in the weaker sections of the society but can also be found in the upper sections of the society. Under nutrition, extreme starvation might result in permanent problems with physical and mental development, may have symptoms that include: a short height, thin body, very poor energy levels, and swollen legs and abdomen. People might also suffer from diseases due to lack of immunity due to under nutrition. Cereal based functional fermented milk fulfils the nutrient requirements of an under nutrition person as it provides proper energy, protein, vitamins and minerals. Also it is seen that milk is not consumed by many due to many factors like lactose intolerance or due to dislikes, one can supplement milk by cereal based fermented milk products which will be a new nutritious product. The ingredients used in the present study “cereal based functional fermented milk product” includes whole barley flour, flax seed powder, date syrup and milk which supplements the nutrients required for an undernourished. The research included four treatments which differs in the amount of flax seed powder in which (T1) had 0.5% flax seed powder, (T2) had 1%, (T3) had 2% and (T4) had 3% flax seed powder. On the basis of the findings it is concluded that through organoleptic evaluation, cereal based milk product with composition of flax seed powder (0.5%) i.e. treatment (T1) was found to be more acceptable in terms of sensory quality followed by (T2), (T3) and (T4). But as per nutrient value, treatment (T4) was found to be more nutritious followed by (T3), (T2) and (T1).
How to cite this article:
Swarnima Dey, John David, Bhole Shankar Rai and Kaushal Kishor. Studies on sensory attributes of cereal based fermented functional milk. Journal of Pharmacognosy and Phytochemistry. 2017; 6(4): 2008-2010.