Yadav, B.S.Soni, Jyoti2016-11-152016-11-152010http://krishikosh.egranth.ac.in/handle/1/85532The 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).enStorage, Beverages, Acidity, Milk products, Fruits, Sugar, Inorganic acid salts, Vitamins, Reducing sugars, ProductivityThesis