Vol. 6, Issue 6 (2018)
Development of whey incorporated with orange juice and appraisal of their sensory and nutritional qualities
Author(s): Manju Jakhar and Monika Jain
Abstract: The experiment was conducted at department of food science and nutrition, Banasthali Vidyapith, Newai, Tonk in 2006. Studied that the dairy by products can be used to enrich fruit juices to enhance their therapeutic and nutritional value. This study was carried out with the objective of developing beverages using orange juice and incorporating whey at various percentage levels and to conduct sensory and nutritional analysis of the same. The change in sensory characteristics of beverages on storage was also observed. The results of sensory evaluation revealed that the overall acceptability of orange whey 10% beverages was very good and its aroma, color, appearance was appropriate. Protein value of beverages varied between 0.63-1.83%.Fat content was 0.60-1.20%. Ascorbic acid level ranged between 4.28-1.14%, and it was found to be decreasing with increasing amount of whey. The storage of the juices was also carried out for 15 days, acceptability declined on storage. Orange juice with whey 10% was highly in acceptable and had a fair content of protein too. Therefore, it could be considered the best category of beverage.
Pages: 725-730 | 413 Views 76 Downloads
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How to cite this article:
Manju Jakhar, Monika Jain. Development of whey incorporated with orange juice and appraisal of their sensory and nutritional qualities. Int J Chem Stud 2018;6(6):725-730.
