Vol. 8, Issue 5 (2020)
Effect of ginger (Zingiber officinalis L.) on quality and shelf life of Chhana whey beverage
Author(s): Sharma N, Chavan KD and Jaybhay VB
Abstract: The present investigation was planned to evaluate the effect of ginger on chhana whey beverage (CWB). The pre optimized and finalized different levels of ginger powder in chhana whey were used to the experimental treatments. The experiments were laid out in completely randomized design with four replications for pre experimental and experimental trials. The experimental treatments were; without ginger powder (T0), addition of 0.1% (T1), 0.2% (T2), 0.3% (T3), 0.4% (T4) ginger powder.
All the experimental samples were analyzed for sensory, chemical and microbiological qualities on day 0 (fresh), 5th day, 10th and 15th day of storage at refrigerated temperature of (5- 60C). The standard methods of analysis were followed and the data were statistically analyzed. The fresh samples of CWB were analyzed for chemical, sensory and microbiological qualities.
On increasing level of ginger over 0.3% and 10% sugar, the sensory scores for colour and appearance, consistency, flavour and overall acceptability was going decreasing. the chemical parameters like lactose protein, total sugar, total solids, titrable acidity increased significantly (p< 0.05) whereas fat was irrespective and pH show close similarity. The SPC counts increased, The YMC and Coliforms were detected during storage period.
On storage time increased the sensory scores for colour and appearance, consistency, flavour and overall acceptability was going decreasing. The chemical parameters like fat, protein, total sugar, total solids, titrable acidity increased significantly (p< 0.05) whereas lactose and pH decreased significantly. The SPC mean counts increased from 11.0 (T4) to 15.0 (T0) cfu/ml x 103 on 15th day of storage period. The YMC Increased from 0 to 38.0 cfu/ml x103. No coliforms were detected during storage period.
Better quality Chhana Whey Beverage (CWB) could be prepared by blending of 0.3% ginger powder and 10% sugar. The prepared ginger CWB remained acceptable upto 10 days at refrigerated temperature (5-6 ± 2 0C).
DOI: 10.22271/chemi.2020.v8.i5m.10418
Pages: 931-936 | 385 Views 69 Downloads
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How to cite this article:
Sharma N, Chavan KD, Jaybhay VB. Effect of ginger (Zingiber officinalis L.) on quality and shelf life of Chhana whey beverage. Int J Chem Stud 2020;8(5):931-936. DOI: 10.22271/chemi.2020.v8.i5m.10418
