International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
A study on impact assessment of oat milk on the sensory attributes of iron fortified yoghurt


Author(s): Dhavalagi Pallavi, Jayashri P Hiremath and Madhusudan NM

Abstract: Yoghurt a fermented milk, is believed to possess special nutritional attributes. Yoghurt is similar to dahi in its physical appearance; it possesses excellent nutritional and therapeutic properties. Oats belongs to the family of poaceae and is commonly known as Avena sativa. About 6% of oats grains are used for human nutrition. Oat milk used in the preparation of oat milk blended yoghurt. Major constituents are moisture (88.02), protein (1.76), fat (2.00), total solids (11.39), ash (0.86) and crude fibre (0.8). The oat milk exhibited a higher percentage protein and fat optimize the levels of cow milk and oat milk for preparation of cow milk oat milk blended yoghurt were taken at 90:10, 80:20 and 70:30 ratios and subjected for sensory evaluation. It was observed that the ratio of 80:20 of cow milk-oat milk blend was best acceptable based on the sensory evaluation. Sensory evaluation by panel of five judges showed that the maximum sensory scores were given to the cow milk-oat milk blended yoghurt due to the typical flavor of oat.

Pages: 2246-2249  |  306 Views  17 Downloads

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How to cite this article:
Dhavalagi Pallavi, Jayashri P Hiremath, Madhusudan NM. A study on impact assessment of oat milk on the sensory attributes of iron fortified yoghurt. Int J Chem Stud 2018;6(2):2246-2249.
International Journal of Chemical Studies