Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk

¹Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Shree Guru Gobind Singh Tricentenary University, Gurgaon-122 505, Haryana, India.

ABSTRACT

Background: Dessert with good nutritional value could play an important role in the physical and mental growth and development of infants, children and teenagers as well as great tasty food choice of adult and ageing. The aim of the present study was to evaluate the nutritional and organoleptic quality of oat milk dessert. Nine types of dessert prepared from an admixture of oat milk and standardized milk having different ratio of 1:1, 1:2 and 1:3 indicate as TO₁, TO₂ and TO₃, respectively and three different levels of paneer i.e. 5% 10% and 15% indicated as P₁, P₂ and P₃ respectively were compared to each other.
Methods: The study was executed in the Research Laboratory of Warner School of Food and Dairy Technology, SHUATS during 2012 - 2013. Dessert prepared from standardized milk with addition of 10 percent paneer which served as T₀P₂ (control). The experiment was replicated three times and the data was statistically analyzed by using analysis of variance ANOVA and critical difference (C.D) techniques. Dessert were determined according to the AOAC methods and their organoleptic acceptability by using 9 point Hedonic Scale.
Result: Nutritional content of oat milk dessert experimental sample (TO₃P₃) showed that protein (9.23%), carbohydrate (28.55%), ash (2.13%) and fat (12.96%). Oat milk dessert gained acceptability in terms of sensory attributes hence was concluded to be a potential nutritious dessert for all vulnerable age group as nutrient-dense food.

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Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk

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