Vol. 10, Issue 7 (2021)

Author(s):
Hemanth M, Deshpande HW, Katke SD, Machewad GM and Gangakhedkar PS

Abstract:
In the present study efforts were made for preparing milkshake using acid modified psyllium husk. The prepared milkshake was analyzed for physiochemical, proximate, sensorial and microbial parameters. Milkshake was prepared with 630 ml of milk, 270 gm apple pulp and 100 gm sugar. Acid modification of psyllium husk was done using HCL in ethanol as solvent. Acid modified psyllium husk of 0.75% HCL of ratio 1:6 in ethanol solvent had better functional properties, hence it was used in milkshake samples at different percentages of 0.4, 0.6 and 0.8. Ageing of mix was done at 6-10°C for 2-3 hours followed by deep Freezing of Mix -2 to -6 °C and after the addition of modified psyllium husk, milkshake was stored at -18˚C for 24 hours. Organoleptic evaluation of the milkshake with acid modified psyllium husk was performed and the results showed that 0.6% psyllium husk of 0.75% HCL in 1:6 ethanol solvent had maximum score among all the samples as per the hedonic scale.