J Food Sci Technol DOI 10.1007/s13197-012-0714-z
ORIGINAL ARTICLE
Effect of heat treatment on the storage stability of low calorie milk drinks Shikha Mittal & Usha Bajwa
Revised: 31 January 2012 / Accepted: 25 April 2012 # Association of Food Scientists & Technologists (India) 2012
Abstract The study was undertaken to study the effect of heat treatment on the storage stability of cardamom flavoured low calorie milk drinks (CFDs). The drinks prepared by replacing sugar with sucralose and adding inulin in milk of 0.5 % fat and 8.5 % milk solid-not-fat were subjected to pasteurization and sterilization and stored at refrigeration and room temperature, respectively. The stored samples were evaluated for changes in physico-chemical and sensory attributes at regular intervals. In pasteurized drinks, the total solids (TS) and pH declined while the total soluble solids (TSS), titratable acidity and viscosity increased significantly (p
ORIGINAL ARTICLE
Effect of heat treatment on the storage stability of low calorie milk drinks Shikha Mittal & Usha Bajwa
Revised: 31 January 2012 / Accepted: 25 April 2012 # Association of Food Scientists & Technologists (India) 2012
Abstract The study was undertaken to study the effect of heat treatment on the storage stability of cardamom flavoured low calorie milk drinks (CFDs). The drinks prepared by replacing sugar with sucralose and adding inulin in milk of 0.5 % fat and 8.5 % milk solid-not-fat were subjected to pasteurization and sterilization and stored at refrigeration and room temperature, respectively. The stored samples were evaluated for changes in physico-chemical and sensory attributes at regular intervals. In pasteurized drinks, the total solids (TS) and pH declined while the total soluble solids (TSS), titratable acidity and viscosity increased significantly (p
