Studies on preparation of paneer whey beverage using strawberry (Fragaria ananassa)
| dc.contributor.advisor | Padghan, P.V. | |
| dc.contributor.author | Waychal, Sachin Namdev | |
| dc.date.accessioned | 2023-03-11T10:52:28Z | |
| dc.date.available | 2023-03-11T10:52:28Z | |
| dc.date.issued | 2022-11-30 | |
| dc.description.abstract | Paneer whey beverage prepared with strawberry pulp indifferent proportion of 100:0(T1), 98:6(T2), 96:8(T3) and 94:10(T4),respectively. The product obtained was subjected for antioxidant properties, chemical analysis and organoleptic evaluation by panel of judges. On an average the TEAC0.543, 1.021, 1.263 and 1.515μmol/mg protein;acidity 0.22, 0.25, 0.27 and 0.28; pH 5.76, 5.20, 5.10 and 4.99; fat 0.48, 0.47, 0.46 and 0.45 per cent; protein 0.41, 0.42, 0.43 and 0.44 per cent;viscosity7.88, 8.21, 8.32 and 8.44 cP; moisture 93.60, 93.50, 93.45 and 93.40 per cent; ash , 0.450, 0.458, 0.463 and 0.470per cent; total solids 6.40, 6.50, 6.55 and 6.60 per cent was found for treatment T1, T2, T3 and T4,respectively. It was revealed that Trolox Equivalent Antioxidant Capacity (TEAC) was increased as level of strawberry pulp increases in paneer wheybeverage and also observed that, the level of strawberry pulp raised the acidity, protein, total solid, ash, viscosity and decreased the pH, moisture, fat, and percentage of strawberry pulp blended whey beverage. It was also observed that the colour and appearance score for treatment T1, T2, T3 and T4 was 7.60, 6.80, 7.80 and 8.75, respectively. Flavour score was 5.75, 6.75, 7.95 and 8.55, respectively. Consistency was 7.70, 8.40, 8.80 and 8.00, respectively. Taste score was 6.35, 7.35, 8.90 and 7.60, respectively. Overall acceptability scores for treatment 6.85, 7.33, 8.36 and 8.23, respectively. Score for flavour, colour and appearance, taste, body and texture and overall acceptability increase at limited extent and then gradually decreased. It was also observed that, the strawberry pulp has not more effect on microbial count and all microbial count range was safe for the consumption purpose. The storage period on the basis of sensory score recorded during storage period at refrigerated and room temperature was found 30 and 2 days, respectively. | en_US |
| dc.identifier.other | 23105 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810195106 | |
| dc.keywords | Antioxidant properties, TEAC, Strawberry, Physico-Chemical, Whey beverage, Sensory Evaluation, Storage period, Microbial count | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 116 | en_US |
| dc.publisher | Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani | en_US |
| dc.sub | Dairy Science | en_US |
| dc.theme | Agriculture | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Studies on preparation of paneer whey beverage using strawberry (Fragaria ananassa) | en_US |
| dc.type | Thesis | en_US |