Asian Journal of Dairy and Food Research, volume 30 issue 2 (june 2011) : 150 - 152

EFFECT OF MINT ON ORGANOLEPTIC QUALITY OF CULTLURED LOW FAT MILK BEVERAGE. 

Kirti Srivastava, Anisha Verma, R. Chandra
1Department of Home Science Allehabad Agricultural Institute - Deemed University, Allahabad - 211 002, India.
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Cite article:- Srivastava Kirti, Verma Anisha, Chandra R. (2024). EFFECT OF MINT ON ORGANOLEPTIC QUALITY OF CULTLURED LOW FAT MILK BEVERAGE. . Asian Journal of Dairy and Food Research. 30(2): 150 - 152. doi: .
The present study was carried out with the objective to develop a suitable technology of manufacturing sweet and salty low fat cultured milk beverages with mint as well as to find out the organoleptic quality of sweet and salty low fat cultured milk beverages with mint. Mint extract was blended with curd in the ratio of 1, 2 and 3 percent and served as T1, T2, and T3 respectively and compared with control (T0). The experiment was replicated five times. Sensory evaluation was carried out using 9-point hedonic scale and data obtained were statistically analyzed by using ANOVA and critical difference techniques. On the basis of findings, it is concluded that treatment T3 containing 3 percent mint extract was found to be the best in terms of flavors and taste, colour and appearance, consistency as well as over all acceptability.
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