PROCESS STANDARDISATION FOR CUSTARD APPLE MILK SHAKE

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

Milk shake was prepared from different proportions of buffalo milk and custard apple pulp i.e.
100:0 (T0), 90:10 (T1), 85:15 (T2) and 80:20 (T3). The sensory score for overall acceptability of
custard apple milk shake of treatments T0, T1, T2 and T3 were 8.28, 8.51, 8.26 and 7.88, respectively.
It was observed that the custard apple milk shake prepared from 90 parts of buffalo milk and 10
parts of custard apple pulp was most acceptable and ranked between like very much to like
extremely. The addition of higher proportion of pulp in the blend scored towards lower side by a
panel of judges.

KEYWORDS

REFERENCES

Beerh, O.P. et al (1983). Indian Food Packer. 37(3):19-21.
Gupta, S.A. (1999). Indian Dairyman. 28(7):293-395.
Kirtikar, K.R. and Basu S.D. (1955). Indian Medicinal Plants. Lalit Mohan Basu., Allahabad, India,pp 66-68.
Panse, V.G. and Sukhatme, P.V. (1967). Statistical Methods for Agricultural Workers, ICAR, New Delhi.
Rao, S.N. (1974). Indian Hort., 18:19-20.
Sharma, A.K. and Gupta, S.K. (1978). Indian Dairyman., 30(8):585.

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Asian Journal of Dairy and Food Research

PROCESS STANDARDISATION FOR CUSTARD APPLE MILK SHAKE

ABSTRACT

KEYWORDS

REFERENCES

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