International Journal of Advanced Biochemistry Research

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Vol. 8, Issue 4, Part E (2024)

To study the effect of dried crushed Mahua (Madhuca longifolia) flowers on physico chemical properties of milk shake

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.
Pages: 340-342  |  145 Views  49 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
Prachi M Waykar, Bhavana R Wankhade, AB Motghare, VD Borkar. To study the effect of dried crushed Mahua (Madhuca longifolia) flowers on physico chemical properties of milk shake. Int J Adv Biochem Res 2024;8(4):340-342. DOI: 10.33545/26174693.2024.v8.i4e.953
International Journal of Advanced Biochemistry Research
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