Salim-ur-Rehman .
Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Sarfraz Hussain
Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
Haq Nawaz
Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Pakistan
Muhammad Mushtaq Ahmad
Ayub Agriculture Research Institute, Faisalabad, Pakistan
Nuzhat Huma
Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Waseem Ahmad Virk
Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
ABSTRACT
The aim of this study was to develop methodology for the preparation of Lathyrus sativus (matri)-bovine milk blend and its quality evaluation through physico-chemical and sensory analyses. Different pre-treatments were applied to detoxify and dehulled grains in order to inactivate lipoxygenase and to improve flavour of milk including heating, immersion in ethyl alcohol and pH adjustment. The results exhibited that the milk sample having 5% skim milk powder, 5% Lathyrus sativus (LS) milk, 3% sugar and 1.68% fat (T3) was declared the best with regard to all the parameters of sensory evaluation. Skim milk powder and LS milk at a ratio of 50:50 on total solids basis produced the most acceptable product.
How to cite this article
Salim-ur-Rehman ., Sarfraz Hussain, Haq Nawaz, Muhammad Mushtaq Ahmad, Nuzhat Huma and Waseem Ahmad Virk, 2007. Preparation and Quality Evaluation of Lathyrus sativus L-bovine Milk Blend. Pakistan Journal of Nutrition, 6: 134-137.
DOI: 10.3923/pjn.2007.134.137
URL: https://scialert.net/abstract/?doi=pjn.2007.134.137
DOI: 10.3923/pjn.2007.134.137
URL: https://scialert.net/abstract/?doi=pjn.2007.134.137