International Journal of Chemical Studies
  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 7, Special Issue 6 (2019)
Nutrient content of orange flavoured whey beverage


Author(s): Paul Virginia and Paul Ajit

Abstract: The present study was undertaken with the objectives of developing suitable combinations of whey, orange juice and sugar for the preparation of Orange Flavoured Whey Beverage and ascertains their nutritional qualities. The orange juice and whey were used in the ration of 1:1 (T1, T2, T3), 1:2 (T4, T5, T6) and 1:3 (T7, T8, T9) with three different sugar levels i.e. 8%, 10% and 12%. The analyses of nutrients (carbohydrate, protein, fat and ash) were done by using the methods laid down in AOAC. The maximum calories and total carbohydrate percent was obtained in T9. Treatment T1 shows maximum percent of protein and fat. While the highest average ash percent was in T8. Hence, treatment T1 is the best treatment in terms of protein and fat. Thus, orange flavoured whey beverage prepared has higher content of carbohydrate and protein, lower fat and can be useful for the people suffering from diseases such a degenerative diseases, cardio vascular diseases, pregnancy, lactation obesity etc.

Pages: 55-57  |  170 Views  2 Downloads

download (3346KB)
How to cite this article:
Paul Virginia and Paul Ajit. Nutrient content of orange flavoured whey beverage. International Journal of Chemical Studies. 2019; 7(6): 55-57.
International Journal of Chemical Studies