~ 37 ~ The Pharma Innovation Journal 2017; 6(5): 37-39 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating 2017: 5.03 TPI 2017; 6(5): 37-39 © 2017 TPI www.thepharmajournal.com Received: 20-03-2017 Accepted: 22-04-2017 Prafull Kumar M. Tech (Dairy Technology), Warner College of Dairy Technology, Shuats, Allahabad, India. Shanta Peter Assistant Professor, Warner College of Dairy Technology, SHUATS, Allahabad, India Shiv B Singh M. Tech (Dairy Technology), Warner College of Dairy Technology, Shuats, Allahabad, India. Correspondence Prafull Kumar M. Tech (Dairy Technology), Warner College of Dairy Technology, Shuats, Allahabad, India. Sensory evaluation of low fat cereal and fruit based fermented milk beverage Prafull Kumar, Shanta Peter and Shiv B Singh Abstract In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. Milk Beverage is gaining more popularity in modern societies of the developing countries. This study was conducted for the development of low fat cereal and fruit based fermented milk beverage by incorporating fruit pulp, cereal flour and whey protein concentrate (WPC). The basic aim of study was to find out the sensory parameter of Milk beverage prepared with corn flour, whey protein concentrate, banana pulp and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) were analyzed using 9 point hedonic scale. On the basis of findings, it was concluded that T3 with 1 per cent corn flour, 1 per cent WPC, 15 per cent banana pulp and 8 per cent sugar combination was found to be highly acceptable among the other combinations by sensory evaluation. Thus, as per acceptability of the product judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T3>T2>T1>T0. The cost of product of one litre milk beverage of treatment T0, T1, T2, T3 was Rs. 31.33, 33.97, 35.89 and 37.65 respectively Keywords: Skim milk, corn flour, whey protein concentrate, fruit pulp 1. Introduction For the development of new value added products that are manufactured for health conscious consumers the nutritional and potentially therapeutic value of food is the main characteristic. Fermented foods and beverages are of great importance because they provide and sustain tremendous quantities of nutritious foods in a wide diversity of aroma, flavour and texture, which enrich the human diet. Apart from providing variety of foods, fermented foods have the advantage of extended shelf life due to organic acids such as acetic acid, lactic acid and other acids produced during fermentation which lowers the pH thus inhibiting the growth of spoilage microorganisms. Fruits are rich source of various important phytonutrients namely minerals, vitamins, antioxidants and of dietary fibers and cereals are rich in soluble fibers. The association of fruits with dairy products has endorsed health perception in consumers mind, as consumer connect both these foods with health and wellness. Fortification of cow/buffalo milk with fruit pulp improves the nutritional as well as therapeutic values. Whey proteins have good nutritional properties and enhance the textural properties of food when they are used as ingredients. WPC is used in preparation of milk beverage for manufacturing of desirable, soft, smooth and highly proteinaceous product. Corn contains the best amino acid composition profile among all the cereal grains in addition to overall high protein content and soluble fibre. Corn flour is cholesterol free and a source of the phytonutrients. Banana is one of the fruits which contain high levels of B-vitamins, potassium and magnesium and low in salt. Rich in pectin, banana aid digestion and gently chelate toxins and heavy metals from the body. Banana is natural antacid and helps in production of white blood cells. Consumers are many and varied. Thus, in the dairy market of the future, some will demand low-priced products, while others will pay a premium for quality and uniqueness. The challenge for the dairy industry is to identify which markets it can profitably supply and to focus its efforts on meeting the needs of consumers in these markets. Fortification of fermented milk products with fruit pulp has been shown to improve their acceptability to a considerable extent. It has helped in improving the nutritional quality and market value of the products.