SENSORY EVALUATION OF COW MILK FORTIFIED WITH HORSE GRAM (MACROTYLOMA UNIFLORUM) EXTRACT: A COMPARATIVE ANALYSIS

Authors

  • Kavitha Devi Subramanian Associate Professor, Department of Livestock Farm Complex Veterinary College and Research Institute, Tirunelveli Tamil Nadu Veterinary and Animal Sciences University
  • Arjun Kumar Ramanathan Associate Professor, Department of Livestock Farm Complex Veterinary College and Research Institute, Tirunelveli Tamil Nadu Veterinary and Animal Sciences University

Keywords:

Horse gram, fortified milk, sensory evaluation, anti-obesity, non-nutritive bioactive substances

Abstract

This study aimed to develop a fortified cow milk using horse gram extract, a pulse crop known for its richness in protein, minerals, vitamins, and non-nutritive bioactive substances. The proximate composition of the horse gram extract was measured and blended with pasteurized cow's milk at different levels before conducting a sensory evaluation analysis to determine the acceptability of different blends. The results showed that milk fortified with 40% horse gram extract was the most pleasing in terms of color, appearance, flavor, taste, and consistency. The addition of horse gram extract to cow milk provides an excellent opportunity to create an anti-obesity diet option that could have significant commercial reach worldwide.

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Published

2024-05-28

Issue

Vol. 11 No. 1 (2023)

Section

Articles