Development of a palmyrah (Borassus flabelifer) fruit pulp flavoured pasteurized milk toned with soy (Glycine max) milk

2016-09-29T02-22-11Z
Source: International Journal of Livestock Research
Guberan Gunarathnam, sarmini Maheshwaran, Silva saliya frankserendib.
A study was conducted to develop a palmyrah fruit pulp (PFP) (Borassus flabelifer) flavoured pasteurized milk toned with soy milk (Glycine max) using different percentages of PFP and soy milk sweetened with 7.5% (w/v) sugar based on the recommendations of Sri Lanka Standard Institute (SLSI). Flavoured milk samples were prepared by adding 2, 4, 6, 8, and 10% of PFP (v/v) to cow milk and subjected to sensory evaluation. Subsequently, after the 6% of PFP added flavoured milk was preferred; 10, 20, 30, and 40% of soy milk were used in the preparation of flavoured milk. Flavoured milk prepared using vanilla was used as a control. Based on the results obtained from sensory evaluation, selected samples and control were analysed for nutritional and microbial quality. Milk prepared by adding 6% of PFP and 10% of soy milk resulted in superior sensory and nutritional qualities compared to control sample.


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