AbstractRead PDF

STET Journals.,   Volume(11) - Issue(4), 2018
pp 205-210,   DOI:123.10.10.20894/STET.116.011.004.006

Nutrient evaluation and comparison of fresh milk in formulated recipes and its consumer acceptability

R .Vijayalakshmi* ;S.Rajalakshmi

Abstract

Milk is a basic food for all people at different life style. It has high nutritive value. It is essential for child growth and development, body maintenance and protection from both infectious and non-communicable diseases (NCDs).The consumption of milk is growing day by day in developing countries as it is the source of nutrients such as calcium, magnesium, selenium, riboflavin, vitamin B12 and pantothenic acid (vitamin B5).In the present study, three standardized recipes such as bread, papad and vegetable soup were selected and supplemented with three types of milk namely Cow milk, buffalo milk and goat milk separately and the acceptability of the consumer was assessed. The developed recipe were evaluated for using four point hedonic scale rating in selected subjects to assess or identify the appearance, colour, flavour and taste of the standard and fresh milk incorporated recipes. Among the formulated recipes, vegetable soup was accepted by the consumers when compared to bread and papad, incorporated with three types of milk. Though the nutritive value of the entire nutrient was higher in buffalo milk incorporated vegetable soup than cow milk and goat milk but the cow milk incorporated vegetable soup was accepted by most of the consumers due to its taste and flavour.

Keywords

Milk, standardization, incorporation, consumer acceptability

Received
06/07/2017
, Accepted
28/05/2018
Downloaded
1
, Viewed
310