Development and sensory evaluation of flaxseed incorporated camel and buffalo milk nuggets

Abstract

Milk is rich in vital nutrients and health enhancing components. It is required by all age group people. As majority of Indian population is lacto-vegetarian who consume food from vegetarian origin except the milk and milk products In view of low consumption of animal source based protein by the Indian population, the supply of milk protein as a source of animal protein in the form of nuggets has a great potential to fulfill the animal protein deficiency in the diet. Milk protein based nugget is one such Ready-to-Cook type new product having scope for commercial exploitation. Formation of milk nuggets was done by using different ratio (90:10, 80:20, 70:30, 60:40) of camel and buffalo milk coagulum. Best result obtained on the basis of yield and consistency of milk coagulum by combination of 70% camel milk and 30% buffalo milk. On the basis of sensory scores, that 4% flaxseed incorporation level, were scored maximum for almost all sensory quality parameters such as appearance, color, flavor, taste and overall acceptability compared to control and other levels of flaxseed (2%, 6%, 8%).