Development and physico-chemical characterization of sterilized chocolate milk drink stabilized with oat flour

Abstract:

Chocolate flavoured milk is one of the most consumed liquid product in the milk beverage category due to its popularity among peoples of all age groups. The present study was done to develop sterilized Chocolate Milk Drink (CMD) by adding oat flour (0, 1, 2 and 3%) in different concentrations and maltodextrin 3% as a stabilizer, along with sugar and cocoa powder. Oat contains soluble fiber β-glucan, which acts as a stabilizer and possess technological significance in the preparation of milk beverages. All the ingredients were mixed followed by in-bottle sterilization at 121°C for 15 minutes at 15 psi and evaluated for different physico-chemical properties. The physico-chemical properties of CMD were affected with an increase in the level of oat flour for fat, protein, SNF, total carbohydrates, etc. The specific gravity was also increased with an increase in the level of oat flour addition. The findings of this study provide a scientific basis for formulation of nutritionally enriched, shelf-stable sterilized CMD using oat flour and maltodextrin as stabilizer.