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Studies on Physico-Chemical Properties of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage


Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
     

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The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2016-2017. During present investigation beverage was prepared with different combinations of whey and custard apple pulp as 97:03 (T1), 94:06 (T2), 91:9 (T3), 88:12 (T4) and 85:15 (T5). The results revealed that, moisture content of beverage was 92.92, 92.55, 92.26, 91.86 and 91.53, fat content of the beverage was 0.32, 0.34, 0.35, 0.37 and 0.39, Protein content of beverage was 0.44, 0.48, 0.51, 0.53 and 0.56, total sugar content was 13.55, 13.93, 14.36, 14.74 and 15.20, titratable acidity content was 0.28, 0.31, 0.35, 0.40 and 0.45 and pH content was 5.13, 5.11, 5.08, 5.06 and 5.03 for the treatment T1, T2, T3, T4 and T5, respectively.

Keywords

Whey, Custard Apple, Beverage, Blending, Chemical Analysis.
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  • Studies on Physico-Chemical Properties of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage

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Authors

Dipika D. Khodke
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
K. U. Bidwe
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
R. R. Shelke
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
P. A. Kahate
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2016-2017. During present investigation beverage was prepared with different combinations of whey and custard apple pulp as 97:03 (T1), 94:06 (T2), 91:9 (T3), 88:12 (T4) and 85:15 (T5). The results revealed that, moisture content of beverage was 92.92, 92.55, 92.26, 91.86 and 91.53, fat content of the beverage was 0.32, 0.34, 0.35, 0.37 and 0.39, Protein content of beverage was 0.44, 0.48, 0.51, 0.53 and 0.56, total sugar content was 13.55, 13.93, 14.36, 14.74 and 15.20, titratable acidity content was 0.28, 0.31, 0.35, 0.40 and 0.45 and pH content was 5.13, 5.11, 5.08, 5.06 and 5.03 for the treatment T1, T2, T3, T4 and T5, respectively.

Keywords


Whey, Custard Apple, Beverage, Blending, Chemical Analysis.

References