DEVELOPMENT AND NUTRITIONAL QUALITY EVALUATION OF WHEY BASED FRUIT BEVERAGES
| dc.contributor.advisor | Chandra, Ramesh | |
| dc.contributor.author | DEVI, LAISHRAM SUMOBALA | |
| dc.date.accessioned | 2017-12-20T06:06:35Z | |
| dc.date.available | 2017-12-20T06:06:35Z | |
| dc.date.issued | 2017 | |
| dc.description | Ph.d. thesis | en_US |
| dc.description.abstract | The present study on “Development and Nutritional Quality Evaluation of Whey Based Fruit Beverages” consisting of five different whey and water levels (90:10, 80:20, 70:30, 60:40 & 50:50) and three different fruit juice levels ( 10%, 15% & 20% ), were used in the present experimental work. Sugar and citric acid level (10% and 0.2% respectively) were constant in all treatment combination. Fifteen treatments of Whey based Pineapple juice beverage, Whey based Orange juice beverage and Whey based Kiwi juice beverages were prepared and determined for Moisture%, Ash%, Protein%, Fat%, Carbohydrate%, Total Solid% Acidity% and pH value. Microbial evaluation (Yeast & mould and Bacterial count) were determined at ‘0’ day, ’15’ days and ‘30’ days. Sensory attributes of Colour & Appearance, Consistency, Flavour &Taste and overall acceptability were determined. The cost of the prepared beverage was also estimated. The treatment T3P3, T3O3 & T3K3 prepared by using whey : water (70:30) and 20% fruit juice was found to be more acceptable as compared to sample prepared by using different combination of whey, water and fruit juice, as it gave good Flavour & Taste and Overall acceptability. The highest average value of Flavour and Taste was obtained in the treatment T3P3 (7.66) followed by T3O3 (8.00) and T3K3 (9.00) and the highest average value of Overall acceptability was obtained in the treatment T3P3 (7.66) followed by T3O3 (8.66) and T3K3 (9.00). On the basis of microbiological analysis growth of bacteria was started on ‘15’ days and the number increased with time. From the observation we can conclude that the beverage kept in room temperature is safe for consumption for nearly fifteen days. However, we may need better sterilization conditions and procedure to further enhance its shelf life. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810037901 | |
| dc.language.iso | en | en_US |
| dc.pages | 322p. | en_US |
| dc.publisher | WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE TECHNOLOGY AND SCIENCES ALLAHABAD- 211007 (U.P), INDIA | en_US |
| dc.research.problem | DEVELOPMENT AND NUTRITIONAL QUALITY EVALUATION OF WHEY BASED FRUIT BEVERAGES | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | DEVELOPMENT AND NUTRITIONAL QUALITY EVALUATION OF WHEY BASED FRUIT BEVERAGES | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | DEVELOPMENT AND NUTRITIONAL QUALITY EVALUATION OF WHEY BASED FRUIT BEVERAGES | en_US |
| dc.type | Thesis | en_US |