Vol. 8, Issue 5 (2020)
Sensory evaluation of herbal milk fortified with Aloe vera (Aloe barbadensis Miller) and Tulsi (Ocimum sanctum)
Author(s): Priyanka Hingne, SD Chavan and RR Shelke
Abstract: Since centuries, milk is used for making various products as well as for direct consumption. With the advent of new processing techniques, many products are added in this category. This phenomenal growth is on account of nutritional values present in milk and its acceptance as a “complete food”. Flavoured milk has gained substantial popularity and is a healthy beverage targeted to children as a snack at home or school. Recently the universal trend has been a shift from synthetic to herbal medicine from centuries. Medicinal plants serve as therapeutic alternative, safer choices or in some cases for effective treatment. The present study is important for the consumers from medicinal point of view and also fulfils the daily nutritional need of herbal plants like Aloe vera and Tulsi in suitable combination with cow milk. The present study was conducted to evaluate the sensory quality of herbal flavoured milk blended with Aloe vera and Tulsi juice. In this study 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. The fortification of herbs improved the acceptability and sensory quality of the product. The results of sensory evaluation showed that the most acceptable quality flavoured milk could be prepared by blending 3% Tulsi juice in combination with 6% Aloe vera juice (T4).
DOI: 10.22271/chemi.2020.v8.i5ac.10624
Pages: 2140-2145 | 824 Views 241 Downloads
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How to cite this article:
Priyanka Hingne, SD Chavan, RR Shelke. Sensory evaluation of herbal milk fortified with Aloe vera (Aloe barbadensis Miller) and Tulsi (Ocimum sanctum). Int J Chem Stud 2020;8(5):2140-2145. DOI: 10.22271/chemi.2020.v8.i5ac.10624
