EVALUATION OF PHYSICO- CHEMICAL AND SENSORY CHARACTERISTICS OF WHEY BASED PINEAPPLE BEVERAGE USING STEVIA (Stevia Rebaudiana) AS A SUGAR SUBSTITUTE
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Date
2012
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Chhattisgarh Kamdhenu Vishwavidyalaya, Durg (C.G.)
Abstract
In the present investigation efforts have been made to develop whey based pineapple beverage with the addition of stevia powder viz, 0, 0.035, 0.040, 0.045, and 0.050%. Storage study has been undertaken for a period of 30 days at room temperature at the regular interval of 10 days. The prepared beverage have been evaluated using 9 point Hedonic scale for different attributes like color and appearance, flavor, mouth feel and overall acceptability. Techno-economic feasibility of beverage on small scale (250 liter/day) has been worked out.
In present investigation beverage was prepared using channa whey, pineapple juice and sugar was replaced by addition of stevia powder. The beverage was prepared by using 30% pineapple juice, 0.035%, 0.04%, 0.045% and 0.05% stevia powder and remaining 70% whey was used to prepare the acceptable quality of beverage. The beverage was analyzed using standard method of analysis for acidity, pH, Total sugar and ascorbic acid. During investigation T4 have the corresponding values of fresh beverage was TSS (7.72), acidity (0.473), pH (5.29), Total sugar (7.21) and Ascorbic acid (2.68) after 30 days storage the corresponding value of TSS (8.03), acidity (0.485), pH (5.23), Total Sugar (7.08) and Ascorbic acid (2.63). The sensory scores and overall acceptability of beverages improved as the level of stevia powder was increased from 0.035% to 0.045%. For beverages containing 0.050% stevia powder gives bitter in taste and hence the organoleptic scores are poor.
Techno-economic feasibility was determined and found that beverage prepared form 0.045% stevia powder having the cost of Rs 7.47/200 ml which is much lower than those of similar type of drinks. This beverage has added advantage of higher medicinal and therapeutic values.