International Journal of Chemical Studies
Vol. 7, Issue 6 (2019)
Sensory quality of drumstick (Moringa oleifera L.) whey beverage
Author(s): SM Khupse, KD Chavan and RJ Desale
Abstract: On the basis of sensory evaluation the process for preparation of drumstick whey beverage was standardized. Firstly pre experimental trials were conducted. The slandered method was used for sensory evaluation. 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 sensory score for colour and appearance, consistency, flavour and overall acceptability ranged from 7.2 to 8.1, 7.4 to 7.9, 7.5 to 8.2 and 7.4 to 8.2 on day 0, respectively for the treatments T0, T1, T2 and T3.
Pages: 32-35 | 273 Views 23 Downloads
How to cite this article:
SM Khupse, KD Chavan, RJ Desale. Sensory quality of drumstick (Moringa oleifera L.) whey beverage. Int J Chem Stud 2019;7(6):32-35.