International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Development of fruit enriched whey beverage


Author(s): Prashanth BM, Dr. HM Jayaprakash, Soumyashree TC and Madhusudhan NM

Abstract: The investigation was aimed at developing nutritious health beverage by utilising whey with incorporation of fruit juices such as pineapple and orange juice. Paneer whey was blended with pineapple juice and orange juice at a proportion of 0 to 30 per cent the physico chemical sensory attribute studies revealed that pineapple juice blended to whey at a level of 30 per cent and orange juice at a proportion of 25 per cent to prepare a most acceptable beverage. Out of that whey blended with 30 per cent of pineapple juice level was optimised. The most acceptable beverage was stored in glass bottles at 4±1 ºC and it was observed that the beverage prepared as above stored for period of 12 to 16 days as revealed by physico chemical and microbiological attribute studies during period of storage.

Pages: 2386-2392  |  307 Views  17 Downloads

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How to cite this article:
Prashanth BM, Dr. HM Jayaprakash, Soumyashree TC, Madhusudhan NM. Development of fruit enriched whey beverage. Int J Chem Stud 2018;6(2):2386-2392.
International Journal of Chemical Studies