EFFECT OF ADDITION OF FRUCTOOLIGOSACCHARIDE ON STORAGE STUDY OF GOLDEN MILK

The goal of the current experiment was to create golden milk with the addition of various FOS concentrations. Standardizing processing methods and examining the chemical, storage, and microbiological properties of golden milk are two important objectives. FOS was utilized in the formulation to create golden milk. For T0, T1, T2, and T3, different formulations were created with varying FOS levels from 0 to 18%. Using a 9-point hedonic scale, prepared golden milk was then assessed for organoleptic features with regard to color and appearance, flavor, texture, taste, and overall acceptability. The findings of the microbiological investigation with regard to total plate count and coliform demonstrated an increase in bacterial growth while the product was held for 12 days.