Vol. 7, Issue 4 (2018)

Author(s):
VS Kedare, AS Gawali, KS Palekar, RM Raundal, DV Shinde and AB Manohar

Abstract:
A study on “Sensory evaluation of” flavoured milk enriched with lemongrass juice was carried out by using buffalo milk. Flavoured milk was prepared from buffalo skim milk. Lemongrass juice was added at different levels viz. of 2.5, 5, 7.5 and 10 percent of milk. Cymbopogon citratus (flesh) type lemongrass juice was used. Sugar was added at the rate 8 percent of milk. From the results of present study, it was concluded that lemongrass juice can be successfully utilize for preparation of flavoured milk. Addition of lemongrass juice 37.5 in flavoured milk improved sensory quality and acceptability of the product.