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

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  |  824 Views  128 Downloads

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International Journal of Chemical Studies International Journal of Chemical Studies
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.
 

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