Preparation of beverage from kinnow (Citrus reticulata) juice and whey
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Date
2010
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Publisher
CCSHAU
Abstract
The present investigation entitled “Preparation of beverage from Kinnow (Citrus reticulata)
Juice and Whey” was carried out with the objectives to develop nutritious kinnow-whey beverage and
to evaluate organoleptic and keeping quality of blends. The kinnow was analyzed for its
physico-chemical characteristics and juice was extracted by screw type extractor. The kinnow-whey
blends were prepared in different proportions with addition of 0.2% carboxymethylcellulose and
100ppm and 200ppm sodium benzoate. Kinnow-whey blends were pasteurizated at 85°C for 20 min.
The pasteurized blends were stored at refrigeration temperature for two months. Chemical constituents
of blends were analyzed at the interval of fifteen days during the storage period. The acceptability of the
product did not decreased significantly with increase in storage period and was acceptable after two
months of storage at refrigeration temperature. During storage TSS, ascorbic acid, trubidity, total sugars
decreased whereas acidity, reducing sugars and total microbial count increased while there was no
effect on calcium and phosphorus and organoleptic quality. The blend containing 80% kinnow juice,
15% TSS and 20% whey was found to have highest overall acceptablility (7.97 on a 9-point Hedonic
scale).
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Keywords
Storage, Beverages, Acidity, Milk products, Fruits, Sugar, Inorganic acid salts, Vitamins, Reducing sugars, Productivity