• Sheetal Rajeev Patil
• Aakshya Kumar Sahoo
• Namita J Patil

Milkshake is a cold beverage which is obtained by combination of milk, skim milk powder and sugar followed by speed mixing of the product in a mixer to make it pourable. It can be made more nutritive and healthier by adding carrot which are a particularly good source of beta-carotene, fiber, potassium, antioxidants and have been linked to lower cholesterol levels and improves eye health. Addition of jaggery is known to be good for the digestive system and acts as a detoxifying agent, improves the health of bones and teeth. The buffalo milk is preheated, filtered and standardised to 6% fat. The carrot puree is prepared by blanching the carrots and straining the puree through a muslin cloth. Then organic jaggery, carrot puree and almond powder added to the standardised milk and mixed well in a domestic mixer. The study was undertaken to optimize the proportion of carrot puree and milk in carrot milkshake and to evaluate physicochemical and sensory parameters of prepared milkshake.

Milk, Carrot Puree, Jaggery, Almond Powder

"Process Optimization, Sensory Evaluation and Physico-chemical analysis of Carrot Milkshake", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.248-255, June-2019, Available :http://www.jetir.org/papers/JETIR1906A42.pdf

"Process Optimization, Sensory Evaluation and Physico-chemical analysis of Carrot Milkshake", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp248-255, June-2019, Available at : http://www.jetir.org/papers/JETIR1906A42.pdf