Author(s): Prachi M Waykar, Bhavana R Wankhade, AB Motghare and VD Borkar

Abstract: The present research entitled “To study the effect of dried crushed Mahua (Madhuca longifolia) flowers on physico-chemical properties of milk shake.” was conducted in year 2022. Various combinations of milk and Mahua pulp were used: 100:00 (T₁), 95:05 (T₂), 92.5:7.5 (T₃), 90:10 (T₄), and 87.5:12.5 (T₅). The milkshake blended with 5 parts of Mahua pulp (T₂) achieved the highest score. Data revealed that fat, protein & total solids percentage of milk shake were decreased with increase in level of Mahua pulp, while, ash, moisture & titratable acidity increased with increase in level of Mahua pulp. Milk shake prepared by blending with 5 parts of Mahua pulp (T₂) had 3.74 percent fat, 5.32 percent protein, 0.22 percent titratable acidity, 26.20 percent total solids, 73.80 percent moisture & 1.53 percent ash.

DOI: 10.33545/26174693.2024.v8.i4e.953