Vol. 7, Issue 4 (2019)
Chemical quality of whey based kiwi (Actinidia deliciosa) fruit beverage
Author(s): Hande AV and Chavan KD
Abstract: Investigation was planned to prepare the kiwi fruit blended with Chhana Whey Beverage (CWB).The preliminary trials were conducted with 0, 5, 6, 7, 8, 9, 10, 11 and 12% levels of kiwi fruit pulp and 8% sugar in chhana whey to optimize the experimental treatments. On the basis of sensory evaluation, the treatments viz; no kiwi fruit pulp (T0), 8% kiwi fruit pulp (T1), 9% kiwi fruit pulp (T2) and 10% (T3) kiwi fruit pulp with 8% sugar level were chosen for experimental trials. The experimental samples were analysed for chemical composition using standard procedures.The increase in the fat, protein, total sugar, total solids, titratable acidity (%L.A.), pH, ash and total fiber was observed in kiwi pulp blended samples of whey beverage. All chemical constituents were significantly (P<0.05) influenced as fresh and during storage of Channa whey beverage at a temperature of 5- 6 0 C.
Pages: 602-606 | 275 Views 41 Downloads
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How to cite this article:
Hande AV, Chavan KD. Chemical quality of whey based kiwi (Actinidia deliciosa) fruit beverage. Int J Chem Stud 2019;7(4):602-606.
