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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 10, Issue 2 (2021)

Effect of incorporation of herbs on physico-chemical properties of flavoured milk

Author(s):

Priyanka Hingne and SD Chavan

Abstract:
Herbal flavoured milk was prepared from double toned milk with 3% Tulsi juice (T1) and 3% Tulsi juice in combination with different levels of Aloe vera juice i.e 2% (T2), 4% (T3), 6% (T4), 8% (T5) and 10% (T6), respectively. Sugar was added @ 8 per cent of milk. Sensory evaluation showed that the herbal flavoured milk prepared from blending of 3% Tulsi juice and 6% Aloe vera juice (T4) was found superior and was liked very much by the panel of judges. Data on the physico-chemical changes occurred in the fresh herbal flavoured milk revealed that the moisture and the titratable acidity increased with increase in the level of Aloe vera juice whereas, the fat, SNF, protein, TS, ash, specific gravity, viscosity and total sugar decreased with increase in the level of Aloe vera juice.

Pages: 270-275  |  1278 Views  618 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Priyanka Hingne and SD Chavan. Effect of incorporation of herbs on physico-chemical properties of flavoured milk. J Pharmacogn Phytochem 2021;10(2):270-275.

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