Preparation of chhana whey based beverage by using pomegranate fruit juice
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Date
2009-09-23
Authors
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
Chhana whey and pomegranate JUICe beverage prepared by
blending different levels of pomegranate juice as 0, 10, 15 and 20 per cent in
the treatment T0, T~, T2 and T3. The sugar 8 per cent, sodium alginate 0.1 per
cent and ginger extract 0.3 per cent were added in each treatment. Beverage:
were evaluated for physico-chemical properties and overall acceptability.
Significantly higher viscosity, titratable acidity, total solid, protein,
carbohydrates and ash content was found as 7.20 cps, 0.77 per cent, 14.86 per
c nt, 0.54 per cent, 13.36 per cent and 0.51 per cent, respectively.
Organoleptically beverage with different levels of pomegranate juice had
sign ificant effect on the colour, flavour, consistency and overall acceptability.
The highest score for colour recorded as in treatment TO. The lowest score
7.05 was recorded in the treatment T3 with 20 per cent pomegranate juice level
in chhana whey. The highest score 8.31 for flavour was recorded in treatment
T3. the highest score for consistency was recorded as 8.20 in treatment T3 and
highest score 8.10 was recorded in treatment T3 for overall acceptability which
was liked by most of the panelists. The cost of production of one kg chhana
whey based beverage by using pomegranate fruit juice was in the range of Rs.
4.20 to 22.10.