ISSN

0974-4150 (Online)
0974-4169 (Print)


Author(s): Naik YK, Khare A, Choudhary PL, Goel BK, Shrivastava A

Email(s): yugal.naik@rediffmail.com

DOI: Not Available

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

Published In:   Volume - 2,      Issue - 1,     Year - 2009


ABSTRACT:
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.


Cite this article:
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.


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Asian Journal of Research in Chemistry (AJRC) is an international, peer-reviewed journal devoted to pure and applied chemistry..... Read more >>>

RNI: Not Available                     
DOI: 10.5958/0974-4150 

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