Vol. 10, Special Issue 11 (2021)

Author(s):
Rahul A Kirdat, Balasaheb D Patil, Nikita S Dhadge and Sachin P Ramteke

Abstract:
The present study was carried out with objectives to study the sensory and microbiological qualities of flavoured milk blended with beetroot juice as natural colorant during storage. The levels were selected as 100, 90, 80 and 70 per cent cow milk, 10, 20 and 30 per cent soymilk and 2 per cent beetroot juice for further study. All experimental samples were analyzed for sensory and microbiological qualities on day 1^st, 3^rd day, 5^th day and 7^th day of storage period at refrigerated temperature (5 ⁰C). The best treatment T₂ (80% cow milk + 20% soymilk + 2% beetroot juice) obtained organoleptically acceptable up to 7^th days during storage at refrigerated temperature.