STUDIES ON PREPARATION OF PANEER WHEY BEVERAGE WITH ORANGE (CITRUS RETICULATA) JUICE
| dc.contributor.advisor | Chavan, Dr. S. D | |
| dc.contributor.author | WADATKAR, HARSHAL VASANTRAO | |
| dc.date.accessioned | 2018-07-25T10:21:10Z | |
| dc.date.available | 2018-07-25T10:21:10Z | |
| dc.date.issued | 2017-08-29 | |
| dc.description | Orange juice was blended with paneer whey in different proportion to developed paneer whey beverage. The present investigation on “Studies on Preparation of paneer whey Beverage using orange (Citrus reticulata) juice” was undertaken during 2015-16 at the Department of Animal Husbandry and Dairy Science and Department of Plant Pathology, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra. The experiment was laid out in randomized block design and factorial randomized block design as per procedure by using design expert software to analyze physico-chemical characteristics and quality parameters respectively. The study indicated that the The incorporation of orange juice in blends of paneer whey up to 25% proportion was found acceptable without affecting the sensory characteristics significantly. The blending of orange juice enhanced the level of acidity, total sugar and decreased the level of fat, protein and pH. The variation in proximate compositional constituents was proportional and significant. The color, flavor, taste and overall acceptability showed a decreasing trend which was rapid at room temperature than the refrigeration temperature. The orange based paneer whey beverage was within acceptable range for 3 days only at room temperature (28+2°C), however, at refrigeration temperature (7+2°C) it was found in an acceptable range up to 9 days. A rapid increase in SPC and yeast and mould at room temperature than at refrigeration temperature. There were significant changes in the chemical analysis of orange based paneer whey beverage such as increasing trend in acidity and decreasing trend in fat, protein, total sugar and pH was rapid at room temperature (28+2°C) than refrigeration temperature (7+2°C) with increase in storage. Quality of the product was within the acceptable limit for 3 days at room temperature (28+2°C) and up to 9 days of storage under refrigeration temperature (7±2°C). The running cost of production of orange based paneer whey beverage product calculated as Rs. 11.57 to 21.47/lit. Product was found to be economically feasible as compared to other popular beverages as per market price survey. | en_US |
| dc.description.abstract | Orange juice was blended with paneer whey in different proportion to developed paneer whey beverage. The present investigation on “Studies on Preparation of paneer whey Beverage using orange (Citrus reticulata) juice” was undertaken during 2015-16 at the Department of Animal Husbandry and Dairy Science and Department of Plant Pathology, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, with a view to utilize valuable, nutritious paneer whey with orange juice for preparation of paneer whey beverage, to evaluate sensory quality, to estimate chemical composition and to study the cost structure of paneer whey beverage with different levels of orange juice and to assess the wholesomeness and or any change took place by storage study. The overall acceptability of paneer whey beverage prepared with 25 per cent orange juice level (T4) was significantly superior and more acceptable than other levels of orange juice. The chemical composition study shows that fat and pH decreased while protein, total sugar, acidity were increased with increasing levels of orange juice in paneer whey beverage. The sensorial quality as well as microbiological study in storability of the beverage (T4) was found acceptable only for 3 days at room temperature (28+2°C) and upto 9 days at refrigeration temperature (7±1°C). A reducing trend was observed in fat, protein, total sugars and pH and increasing trend was observed in acidity content during the storage of beverage at room and refrigeration temperature over a period of 15 days. Based on 200 ml beverage bottle, the cost of production of acceptable treatment (T4) with 25 per cent blending of orange juice in paneer whey was only Rs. 4.12 with 70 per cent profit. | en_US |
| dc.identifier.citation | WADATKAR HARSHAL VASNTRAO. (2017). Studies on preparation of paneer whey beverage with orange (Citrus reticulata) juice Department of Animal Husbandry and Dairy Science. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Ph.D. (Dairy Science) 2017, print, xiv, 168p. (Unpublished). | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810061986 | |
| dc.keywords | Milk, Milk byproduct, Citrus reticulata, Whey beverage | en_US |
| dc.language.iso | en | en_US |
| dc.pages | xiv, 168p. | en_US |
| dc.publisher | Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. | en_US |
| dc.research.problem | STUDIES ON PREPARATION OF PANEER WHEY BEVERAGE WITH ORANGE (CITRUS RETICULATA) JUICE 1) To utilize valuable, nutritious paneer whey with orange juice for preparation of paneer whey beverage. 2) To evaluate sensory quality and to estimate chemical composition 3) To evaluate the quality parameters of whey beverage prepared with orange juice. 4) To study the cost structure of paneer whey beverage with different levels of orange juice | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | DEVELOP DELICIOUS AND NUTRITIOUS BEVERAGES FROM THE COMBINATIONS OF FRUIT JUICE AND MILK BYPRODUCTS | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | STUDIES ON PREPARATION OF PANEER WHEY BEVERAGE WITH ORANGE (CITRUS RETICULATA) JUICE | en_US |
| dc.type | Thesis | en_US |