Vol. 7, Issue 4 (2019)
Technological development and quality evaluation of beverages by incorporation of aonla and beet root juice in paneer whey
Author(s): Shweta Srivastava, SK Aktar Hossain, Binod Kumar Bharti and Prachi K Wasnik
Abstract: Whey is the valuable by-product obtained during the manufacture of cheese, paneer, chhana, casein in dairy industries. Whey contains significant amounts of proteins and lactose, which have high nutritional value. Aonla fruit is the richest source of vitamin C. Pectin and minerals like iron, calcium and phosphorus are also found abundantly in aonla fruit. The beet roots are also high in protein content. The use of whey, aonla juice and beet root juice blends of whey beverages was studied. In the present investigation treatment T0, T1, T2 and T3 were formulated in which whey beverage was prepared by using whey, beet root juice and aonla juice was in the ratio of (100:00, 93:3:4, 92:4:4 and 91:5:4) respectively. Various analysis parameters were analyzed by two way ANOVA to obtained a predicted optimum result prepared whey beverages was subjected to physico-chemical and microbiological analysis to evaluate the higher percentage in the sample of fat T0 (0.37), protein T3 (4.74), ash T3(1.30%), Total Solid T3(8.66), acidity T1(1.50), moisture T0 (91.94) and pH value was higher in T3(4.06), ascorbic acid (mg/100ml) T1(0.67) and T.S.S. (0Brix) value T3(1.05) of whey beverages whereas SPC (x103cfu/ml) was recorded higher in T3 (11.80) and coliform was nil in all treatment samples. Based on the result it was indicated that beneficial component of high protein in green whey and made them more favorable choice for dairy technologist to develop whey beverages.
Pages: 2147-2151 | 230 Views 52 Downloads
download (6794KB)
How to cite this article:
Shweta Srivastava, SK Aktar Hossain, Binod Kumar Bharti, Prachi K Wasnik. Technological development and quality evaluation of beverages by incorporation of aonla and beet root juice in paneer whey. Int J Chem Stud 2019;7(4):2147-2151.
