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This study evaluated sensory properties of cow milk fortified with varying levels of horse gram extract. Horse gram is nutrient-dense but underutilized. The study developed horse gram extract and added it to cow milk at levels of 30-70%. A sensory panel evaluated the fortified milk on color/appearance, flavor, taste, consistency, and overall acceptability. Milk with 40% horse gram extract scored highest and was most acceptable to panelists, suggesting this level could be used to develop a commercially viabl

Author

d unpredictible

Language

EN