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Influence of incorporation of blends of guar gum and acacia gum in the preparation of chocolate flavoured milk 

DOI: 10.18805/ajdfr.v3i1.3575    | Article Id: DR-1045 | Page : 214-216
Citation :- Influence of incorporation of blends of guar gum and acacia gum inthe preparation of chocolate flavoured milk .Asian Journal of Dairy and Food Research.2016.(35):214-216

B.A. Jadhav* and V.S. Pawar 

jadhav.cft@rediffmail.com
Address :

College of Food Technology, VNMKV, Parbhani-431 402, India.

Abstract

Use of hydrocolloids in low calorie flavoured milk beverages is their ability to modify the rheology with acceptable mouthfeel and improve consistency and prevent sedimentation of cocoa particles of chocolate flavoured milk by incorporation of guar and acacia gum blend at 0.1, 0.2, 0.4 and 0.6 per cent. Chocolate flavoured milk was subjected to sensory analysis using 9 point hedonic scale. Addition of guar and acacia gum blend decreased the score of colour and flavour where as increased sensory score of mouth feel and consistency and decreased creaming index which ranged from (24 to 08 per cent).  It was noted that as addition of guar and acacia gum blend increased the viscosity. Blend of 0.4 per cent  gum  was found overall acceptable and recorded 58.8 cp and 41.5 cp viscosity which was found to be suitable viscosities to prepare the better quality chocolate flavoured milk.

Keywords

Acacia Blend Chocolate Guar Viscosity.

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