Abstract
Present study was carried out to produce a product with the object to investigate the chemical composition of flavoured milk-based beverages. A total of ten batches, each of banana and chikoo fruit flavoured milk-based beverages were prepared from skimmed buffalo milk at the Department of Anima l Products Technology, Sindh Agriculture University Tando jam and evaluated for physico-chemical and sensory quality characteristics. Moisture content was remarkably higher (p 0.05). Specific gravity was found to be higher (p 0.05) in chikoo flavoured milk-based beverage from that of banana flavoured milk-based beverage (6.49±0.008). Chikoo flavoured milk-based beverage was concluded to be more acceptable (p<0.05) and perceived the score 2.88±0.10 (liked moderately) compared to that of banana flavoured milk-based beverage (score 4.35±0.08; liked slightly).
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