Effect of Mint on Organoleptic Quality of Cultlured Low Fat Milk Beverage.

The present study was carried out with the objective to develop a suitable technology of manufacturing sweet and salty low fat cultured milk beverages with mint as well as to find out the organoleptic quality of sweet and salty low fat cultured milk beverages with mint. Mint extract was blended with curd in the ratio of 1, 2 and 3 percent and served as T₁, T₂, and T₃ respectively and compared with control (T₀). The experiment was replicated five times. Sensory evaluation was carried out using 9-point hedonic scale and data obtained were statistically analyzed by using ANOVA and critical difference techniques. On the basis of findings, it is concluded that treatment T₃ containing 3 percent mint extract was found to be the best in terms of flavors and taste, colour and appearance, consistency as well as over all acceptability.