Influence of incorporation of blends of guar gum and acacia gum inthe preparation of chocolate flavoured milk

• Published in: Journal of Dairying, Foods & Home Sciences Vol. 35; no. 3
• Main Authors: Jadhav, B.A., Pawar, V.S.
• Format: Journal Article
• Language: English
• Published: 16.09.2016
• ISSN: 0971-4456; 0976-0563
• DOI: 10.18805/ajdfr.v3i1.3575

Use of hydrocolloids in low calorie flavoured milk beverages is their ability to modify the rheology with acceptable mouthfeel and improve consistency and prevent sedimentation of cocoa particles of chocolate flavoured milk by incorporation of guar and acacia gum blend at 0.1, 0.2, 0.4 and 0.6 per cent. Chocolate flavoured milk was subjected to sensory analysis using 9 point hedonic scale. Addition of guar and acacia gum blend decreased the score of colour and flavour where as increased sensory score of mouth feel and consistency and decreased creaming index which ranged from (24 to 08 per cent). It was noted that as addition of guar and acacia gum blend increased the viscosity. Blend of 0.4 per cent gum was found overall acceptable and recorded 58.8 cp and 41.5 cp viscosity which was found to be suitable viscosities to prepare the better quality chocolate flavoured milk.