Studies on sensory properties of filled milk beverage prepared with pear pulp

Filled milk beverage has different physical, chemical and nutritional qualities than natural milk. The fat content of filled milk is less than normal milk which exerts beneficial effects in CHD and certain hepatic disorders, because milk is a more saturated than vegetable oils which contains high PUFA (Poly Unsaturated Fatty Acid). Vegetable oil increases PUFA content and promotes esterification of cholesterol and decrease saturated fat production of LDL and triglycerides in milk. Researcher and medical boards have considered milk fat as a possible risk factor in causing coronary heart disease. Because high dietary fat intake: shortens clotting time in blood and increase risk of heart attack and also increase insulin binding capacity and play a key role in transportation of cholesterol. If fat intake reduced to provide less than 30 per cent of the calories through fats and oil than dietary fat would not be a risk factor at all in heart diseases. The growing health consciousness among the consumers are dairy products have called for the production of products rich in polyunsaturated fatty acid. The PUFA content of the dairy products can be increased by addition of selected vegetable oils as partial replacement of milk fat. A filled milk fruit beverage is a good source of poly unsaturated fatty acid and is less in saturated fatty acid content. Along with health benefits of filled milk beverages, it is also less expensive than any other flavoured milk. Each treatment was replicated six times. Organoleptic evaluation of the product was done by trained panel of five judges 9-point hedonic scale. Sigificantly difference in flavour and taste, consistency and overall sensory quality was observed amongst the various treatment combinations. However, there was non-significant difference in colour and general appearance. Result of obtained Filled Milk beverage prepared from 3.5% vegetable oil (Saffola) containing 15% Pear pulp is accepted.