Studies on sensory characteristics of ginger (Zingiber officinale L.) milk shake

Abstract

India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day (Kalalselvi and Somasundaram, 2011). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research on studies on sensory characteristics ginger ( Zingiber officinale L.) milk shake by addition of ginger juice control, 2.5 per cent, 5 per cent, 7.5 per cent, 10 per cent of milk (V/V) . Different sensory characteristics are done i.e. general apperance, flavaur, concestancy and overall aceptability. Most aceepted treatment found i.e. ginger juice 5 per cent of of milk (v/v).