Effect of different levels of annatto (Bixa Orellana) seed extract on sensory quality and cost of flavoured Cow milk

Abstract:

The present study evaluated annatto seed extract as a natural colouring agent in flavoured cow milk. The experiment was conducted during 2025-26 at the Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Five treatments were used: T₁ (0%), T₂ (3%), T₃ (5%), T₄ (7%) and T₅ (9%) annatto seed extract, with 8 per cent sugar constant. The experiment was conducted in Completely Randomized Design with four replications. Sensory evaluation was carried out using a 9-point hedonic scale. Treatment T₄ (7%) recorded the highest scores for flavour (8.41), colour and appearance (8.48), body and texture (8.32), taste (8.42) and overall acceptability (8.42). The cost of production increased with increasing extract level. Treatment T₄ was found to be the most suitable based on sensory quality and cost. The study indicated that annatto seed extract can be successfully used to prepare naturally coloured and acceptable flavoured cow milk.