1Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India
U.P. Pt. Deen Dayal Upadhyay Veterinary University and Go Anusandhan Sansthan, Mathura-281 001, Uttar Pradesh, India
*Corresponding Author: V.P. Singh, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India, Email: drvplpt@gmail.com
Online published on 30 July, 2020.
A study was undertaken to assess the quality characteristics and suitability of milk of Hariana (H), Cross breed (CB) and Sahiwal (S) cows for development of milk smoothies. The 125 g milk of each breed, 75 g of banana, three variants of sugar and 0.1 percent sodium alginate were used in formulation. Prepared smoothies were analyzed for different physico-chemical and sensory characteristics. In general, non-significant (P<0.05) differences were observed in physico-chemical characteristics among different smoothies. But mean values of water, protein and solid-not-fat showed significantly (P<0.05) different values. Water was significantly (P<0.05) lower while solid-not-fat was significantly (P<0.05) higher in Cross breed milk smoothies as compared to the smoothies of other breeds of cows. The sensory profile of all the smoothies were no significant (P>0.05) differences with each other. Finally Sahiwal milk smoothies were selected based on higher scores of sweetness, acidity, consistency and overall acceptability scores than others.
Banana, Cross breed, Hariana, Nutritional quality, Sahiwal, Sensorial quality, Smoothie
