1Warner School of Food and Dairy Technology Sam Higginbottom University of Agriculture, Technology and Sciences, Formerly Allahabad Agricultural Institute, Allahabad, Prayagraj-211 007, Uttar Pradesh, India
2Department of Dietetics and Applied Nutrition, Amity Medical School Amity University, Gurgaon-122 505, Haryana, India
Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Shree Guru Gobind Singh Tricentenary University, Gurgaon-122 505, Haryana, India
*Corresponding Author: Akanksha Yadav, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Shree Guru Gobind Singh Tricentenary University, Gurgaon-122 505, Haryana, India, Email: akankshayadav5@gmail.com
Online published on 19 July, 2021.
Dessert with good nutritional value could play an important role in the physical and mental growth and development o infants, children and teenagers as well as great tasty food choice of adult and ageing. The aim of the present study was to evaluate the nutritional and organoleptic quality of oat milk dessert. Nine types of dessert prepared from an admixture of oat milk and standardized milk having different ratio of 1:1, 1:2 and 1:3 indicate as TO,, TO2 and TO3, respectively and three different levels of paneer i.e. 5% 10% and 15% indicated as P1, P2 and P3 respectively were compared to each other.
The study was executed in the Research Laboratory of Warner School of Food and Dairy Technology, SHUATS during 2012 - 2013. Dessert prepared from standardized milk with addition of 10 percent paneer which served as T0P2 (control). The experimen was replicated three times and the data was statistically analyzed by using analysis of variance ANOVA and critical difference (C.D techniques. Dessert were determined according to the AOAC methods and their organoleptic acceptability by using 9 point Hedonic Scale.
Nutritional content of oat milk dessert experimental sample (TO3P3) showed that protein (9.23%), carbohydrate (28.55%), ash (2.13%) and fat (12.96%). Oat milk dessert gained acceptability in terms of sensory attributes hence was concluded to be a potentia nutritious dessert for all vulnerable age group as nutrient-dense food.
Dessert, Oat milk, Orgenoleptic properties, Paneer, Standardized milk
