Effect Of Fructooligosaccharides (Fos) On Physico Chemical And Sensory Characteristics Of Khoa (Indigenious Milk Product)

An attempt has been made to develop khoa (Indian concentrated milk product) by replacing milk fat with FOS at 25, 50, 75 and 100 per cent level. The entire treated sample was recorded significantly higher moisture, fiber and yield of the product but recorded lower fat, protein, lactose, ash content. Whereas, colour and appearance scores were found non significant difference but at 25 per cent product was awarded significantly higher flavor (8.51) and overall acceptability (8.33) than the control. This indicates addition of FOS could significantly improve the functional and sensory characteristic of the khoa.