Standardization and Nutritional Evaluation of a Fortified Mango-Gulkand Milk Beverage

This research aims to standardize, physically and chemically characterize, evaluate sensory, microbiologically assess, and nutritionally analyse a Mango-Gulkand Milk Beverage. This Fortified milk beverage combines the nutrients of pasteurized milk with spray-dried mango powder and gulkand (rose petal preserve) Rich in vital minerals and bioactive substances, gulkand has Medicinal advantages include the cooling impacts, antioxidant capabilities, and gastrointestinal Support. The primary objective is to optimize the formulation to achieve an ideal balance of flavour and texture. Three experimental trials are conducted to refine the blend, enhance stability, and Reduce phase separation. A comprehensive physical and chemical analysis, including pH, total Soluble solids (TSS), viscosity, and acidity, is performed. Sensory evaluations assess consumer Acceptance based on texture, flavour, and overall appeal. The study also investigates the impact of Natural preservatives and thermal processing on product stability. The findings will contribute to the development of a cost-effective, shelf-stable, and nutritionally enriched mango-flavoured Milk beverage with enhanced sensory properties.