Journal :   Asian Journal of Research in Chemistry

Volume No. :   2

Issue No. :  1

Year :  2009

Pages :   57-59

ISSN Print :  0974-4169

ISSN Online :  0974-4150


Allready Registrered
Click to Login

Studies on Physico-chemical and Sensory Characteristics of Whey Based Watermelon Beverage

Address:   Naik YK*, Khare A, Choudhary PL, Goel BK and Shrivastava A
College of Dairy Technology, Indira Gandhi Agriculture University, Raipur- 492006 India
* Corresponding Author

Whey Based Watermelon Beverage (WBWB) prepared by bending watermelon juice (15%), sugar (7%) and different concentration of Betel leaves distillate (0, 1, 2, 3%) into chhanna whey (78-75 %). The prepared beverage has red colour, highly acceptable taste and overall acceptability. The overall acceptability of beverage improved with increase in betel leaves distillate up-to 2%. After in-bottle sterilization and cooling, the beverage was stored at refrigerated temperature. The storage study showed that there is an increasing trend in the TSS, acidity, and reducing sugar and a decreasing trend in the pH and ascorbic acid but total sugar has non significant effect during storage. The sensory quality of fresh beverage containing 2% betel leaves distillate on the preparation as well as 30 days of storage were found to be highly acceptable. Additions of 3% betel leaves distillate do not improve the mouth-feel but they extend the storage period of the product. This indicates that antimicrobial and anti-oxidant properties in essential oil of betel leaf increase the storage stability of the beverage.
Whey, Whey beverage, Watermelon, Betel leaves distillate.
Naik YK, Khare A, Choudhary PL, Goel BK, Shrivastava A. Studies on Physico-chemical and Sensory Characteristics of Whey Based Watermelon Beverage. Asian J. Research Chem. 2(1): Jan.-March, 2009;Page 57-59.
[View HTML]      [View PDF]

Visitor's No. :   319076