1Associate Professor, Department of Dairy Technology, College of Dairy Science & Food Technology, Indira Gandhi Krishi Viswa Vidyalaya, Raipur (CG)
2Head, Department of Dairy Microbiology, College of Dairy Science & Food Technology, Indira Gandhi Krishi Viswa Vidyalaya, Raipur (CG)
*Corresponding author's email: shakeelasgar@rediffmail.com
Online published on 2 January, 2019.
A textured milk beverage having a perceived increased mouthfeel was prepared by suitable optimization of compositional parameters contributed from both milk and oat along with intentionally applied high heat treatment (121o 1.5 & 2.0% were selected for addition to milk beverage to enhance mouthfeel. The considerably from a statistically average score of 7.94 to 6.56 which signify variation as approximately liked very much to like slightly on the basis of 9 point hedonic scale. Higher with a total solid of 17.52%.
Mouthfeel, Milk beverage, Oat starch, Gelatinization
