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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(1): 2077-2082
DOI: https://doi.org/10.20546/ijcmas.2019.801.217


Sensory Evaluation and Production Cost of Almond Milk Shake
D.D. Kuchekar, S.G. Narwade and S.V. Gaikwad*
Department of Animal Husbandry & Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 431 402 (M.S.), India
*Corresponding author
Abstract:

Milk shake is a frozen dairy product, prepared from milk and ice cream mixing into mixer to make it pourable and generate foam in it. It can be made more nutritious and health protector with addition of almond (Prunus dulcis) due to its rich mineral contents, zero cholesterol level, and health invigorating antioxidant, anti-cancerous and antibacterial properties against harmful pathogens. There has been no scientific study on milk shake blended with almond (Prunus dulcis) particularly from buffalo milk, which is more nutritious, and rank higher with respect to sensory appeal over cow milk. Milk shake was prepared from different proportions of milk shake from buffalo milk blended with crushed almond viz. 5%, 10% and 15%. Comparison between the treatment samples revealed that milk shake with 5 % almond had significantly (P<0.05) higher in Colour and appearance (8.33%), Flavour (8.52%) and Body and Texture (8.49%) than the other two levels (5% and 10% almond). The overall acceptability score (8.44) was the highest in the sample with 5% almond. The production cost of milk shake with 5% almond (Rs.99.5) was lower than the other two samples. The study tends to conclude that milk shake prepared from buffalo milk with a blend of 5% almond was more consumer-friendly than buffalo milk shake (control) due to its better sensory appeal and high nutritive value and was more cost-effective than the other two variants.


Keywords: Almond, Buffalo milk, Sugar, Chemical composition, Cost of product
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How to cite this article:

Kuchekar, D.D., S.G. Narwade and Gaikwad, S.V. 2019. Sensory Evaluation and Production Cost of Almond Milk Shake.Int.J.Curr.Microbiol.App.Sci. 8(1): 2077-2082. doi: https://doi.org/10.20546/ijcmas.2019.801.217