Vol. 7, Issue 2 (2019)

Khoa was prepared by incorporating WPC. Whey proteins could be produced with wide range of functional properties. Considering excellent functional characteristics of WPC, the efforts were made to assess the “Sensory qualities of Khoa prepared by using WPC’’. According to treatments, samples of Khoa were prepared and evaluated for sensory and physico-chemical quality. The present study was found that the WPC added at the level of 3%, 5% and 7 % Sensory evaluation was carried out and data obtained were analyzed by Completely Randomized Design (CRD).

The treatment T2 (Khoa + 5 % of WPC) was rated best among all Khoa samples and was comparable to control Khoa. The chemical composition of Khoa prepeared with 5% addition of WPC contain 19.20% fat, 0.69 acidity, 27.57% protein, 19.13% lactose, 4.67% ash, 6.00 pH, 77.01% total solid, 23.00% moisture.

It was observed that the mean score for overall acceptability for treatments T0, T1, T2 and T3 were 8.17, 8.34, 8.48 and 7.94 respectively. The maximum score was obtained for the treatment T2 (8.48) and the minimum score was obtained for the treatment T3 (7.94).The addition of WPC in Khoa affected the colour and appearance, flavour, body and texture significantly.