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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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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.2018.7(5): 2421-2428
DOI: https://doi.org/10.20546/ijcmas.2018.705.278


Study on Physicochemical Properties of Milk Beverage
S. Niveadhitha1* and D. Ramasamy2
1College of Food and Dairy Technology, Chennai, Tamil Nadu, India
2Department of Food Processing Technology, College of Food and Dairy Technology, Chennai, Tamil Nadu, India
*Corresponding author
Abstract:

In today’s world, beverages are no longer considered as thirst-quenchers; consumers look for specific functionality and it becomes a part of their lifestyle. In recent years, these changes and developments have led to newer products. Red beetroot (Beta vulgaris L.) is a rich source of dietary nitrate which significantly reduces systolic blood pressure in humans. Banana (Musa spp.) is a major source of potassium and total dietary fibres. Hence our project was aimed to develop milk beverage with fortification of beet and banana. In our studies, various combination of milk, beetroot and banana were tried. Milk beverage was standardized based on sensory scores using 9-point Hedonic scale. Standardized milk beverage was studied for its physicochemical properties such as moisture, total sugars, titratable acidity, pH, total solids, total soluble solids, viscosity and colour were studied.


Keywords: Milk beverage, Beetroot, Banana
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How to cite this article:

Niveadhitha, S. and Ramasamy, D. 2018. Study on Physicochemical Properties of Milk Beverage.Int.J.Curr.Microbiol.App.Sci. 7(5): 2421-2428. doi: https://doi.org/10.20546/ijcmas.2018.705.278