International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:2, February, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 1811-1817

Standardization and Physico-Chemical Properties of Custard Apple Soya Milk Shake
Ramesh Avhad, Vaibhav Patil* and Navnath Sarode
Department of Food Science and Technology, Shramshakti College of Food Technology, Maldad - 422 608, A. Nagar, India
*Corresponding author

Soya milk was used as alternative of cow and buffalo milk due to problems with intolerance and allergy. Soya milk shake was prepared from different proportions of soya milk standardized with cardamom essence and custard apple pulp i.e. (T1) 95:05, (T2) 90:10 and (T3) 85:15. The overall acceptability of custard apple milk shake of treatments T1, T2 and T3 were 8.16, 8.35 and 7.65, respectively determined by sensory evaluation. It was observed that the custard apple soya milk shake prepared from 90 parts of soya milk and 10 parts of custard apple pulp i.e. treatment T2 was more acceptable than other treatments and ranked between like very much to dislike very much. The products were analysed for physico-chemical properties likewise TSS, viscosity, Specific Gravity, pH, acidity, protein, fat, total sugar and ash.

Keywords: Soya Milk,Custard apple pulp, Soya milk shake, Sensory evaluation, Physico-chemical

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How to cite this article:

Ramesh Avhad, Vaibhav Patil and Navnath Sarode. 2017. Standardization and Physico-Chemical Properties of Custard Apple Soya Milk Shake.Int.J.Curr.Microbiol.App.Sci. 6(2): 1811-1817. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.