Vol. 10, Issue 8 (2021)

Author(s):
Mhetre Suhas, Andhare Balasaheb and Deshmukh Akshay

Abstract:
The present study was carried out to develop Gulkand flavoured milk. The ratio for Milk and gulkand was for treatment T₁ 96:4, T₂ 94:6, T₃ 92:8 and T₀ rose flavoured milk (0.2 per cent) rose flavour and sodium alginate as stabilizer (0.2%), in the formulation. The flvoured milk is analyzed for physico chemical analysis. Physico chemical analysis showed that fat, protein and moisture content of the flavoured milk is decreased with increase in gulkand levels while total solids, total sugar and ash increases with increase in the gulkand levels.