Vol. 7, Issue 10, Part A (2025)

Milkshake was prepared by using cow milk with optimized levels of finger millet flour and suger. The sensory evalution of milkshake was done by semi trained judges. The investigation was undertaken to explore the possibilities of utilization finger millet flour in milkshake manufacture to improve health benefits. The product obtained was subjected for chemical analysis. The milkshake sample (T₃) prepared with 2.5 per cent finger millet and 9 per cent sugar level received the highest overall acceptability score i.e., 8.29.The sensorily most acceptable treatment combination (T₄) has an average chemical composition of 3.84% fat, 3.21% protein, 1.02% crude fiber, 0.96% ash,20.56% total solid,0.13% acidity, 6.37 pH.