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. 7, Issue 6 (2019)
Physico-chemical quality of drumstick (Moringa oleifera L.) whey beverage


Author(s): SM Khupse and KD Chavan

Abstract: Initially Pre-experimental trials were conducted to decide the levels of addition of Moringa pod powder in the whey beverage. On the basis of results of preliminary trials the most acceptable three levels of Moringa pod powder were chosen for experimental trials. The experimental treatments prepared without drumstick pod powder as control (T0), incorporation of 0.5 per cent drumstick pod powder (T1), 1 per cent drumstick pod powder (T2) and 1.5 per cent drumstick pod powder in the whey beverage (T3), and 8 per cent sugar was kept constant for all treatments. The mean fat, protein, total sugar, reducing sugar, total solids, total fibre, ash, titratable acidity (% lactic acid) and pH, values ranged from 0.54 to 0.82 per cent, 0.73 to 1.01 per cent 12.42 to 13.49 per cent, 4.39 to 4.40 per cent, 14.28 to 16.15 per cent, 0.00 to 0.15 per cent, 0.59 to 0.83 per cent, 0.29 to 0.32% LA and 5.25 to 5.16, respectively.

Pages: 27-31  |  325 Views  58 Downloads

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How to cite this article:
SM Khupse, KD Chavan. Physico-chemical quality of drumstick (Moringa oleifera L.) whey beverage. Int J Chem Stud 2019;7(6):27-31.
International Journal of Chemical Studies