International Journal of Food Science and Nutrition

Authors
Nongmaithem Mangalleima, Dr. John David, Vishal Singh, Maske Sachin V

Abstract
The experimental avocado milk dessert was developed using whole milk, avocado and whey protein concentrate in different combinations. Sixteen treatments with 5 times replications each were conducted for this study. Sensory evaluation of the milk dessert with different levels of avocado pulp and whey protein concentrate was conducted using 9-point hedonic scale. Treatment T7 had the highest score for flavour and taste (8.25) and also found to be the most palatable in respect to body and texture. In terms of colour and appearance treatment T7 (8.05) had come up with the most acceptability. The careful and hygienic conduction of the experiment lead to the absence of yeast and mold in the product during the microbiological analysis. Largest proportion of SPC was indicated in treatment T2 (2.69). The shelf life of the experimental milk desserts were investigated on 7th and 14th day after manufacturing.