Vol. 7, Issue 4 (2019)
Sensory quality of whey based kiwi (Actinidia deliciosa) fruit beverage
Author(s): Hande AM and Chavan KD
Abstract: The present investigation was planned to prepare the kiwi fruit pulp blended with Chhana Whey Beverage (CWB). The beaker trials were conducted with 0, 5, 6, 7, 8, 9, 10, 11 and 12% levels of kiwi fruit pulp and 8% sugar in chhana whey to optimize the experimental treatments. On the basis of sensory evaluation, the treatments viz; no of kiwi fruit pulp (T0), 8% kiwi fruit pulp (T1), 9% (T2) and 10% (T3) kiwi fruit pulp with 8% constant sugar level were selected for experimental trials. The experimental samples were analyzed for sensory, chemical and microbiological qualities on day 0, 5 and 10 during storage at temperature of 5± 2 ÂÂÂ0C. The sensory score for colour and appearance, consistency, flavor and overall acceptability of the fresh (day 0) CWB samples significantly (P<0.05) differed due to the blending of kiwi fruit pulp in the chhana whey. The mean sensory score for colour and appearance, consistency, flavour and overall acceptability ranged from 7.58 (T0) to 8.34 (T2), 7.54 (T0) to 8.46 (T2), 7.66 (T0) to 8.38 (T3) and 7.69 (T0) to 8.40 (T2) for fresh CWB samples, respectively. The sensory score for stored samples ranged from 6.36 (T0) to 8.18 (T3), 6.42 (T0) to 8.46 (T2 and T3), 6.26 (T0) to 8.02 (T2) and 4.71 (T0) to 8.14 (T3), respectively for 10 days storage period.
Pages: 2076-2080 | 267 Views 67 Downloads
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How to cite this article:
Hande AM, Chavan KD. Sensory quality of whey based kiwi (Actinidia deliciosa) fruit beverage. Int J Chem Stud 2019;7(4):2076-2080.
