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Authors
Affiliations
1 Department of Dairy Technology, College of Dairy Science and Food Technology, Raipur (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 182-184
Abstract
Whey based mango beverage was prepared by using from chhana whey and mango juice with the addition of betel leaves distillate. Mango juice available in the market was used in the present investigation. In the preparation of beverages the volumes of Mango juice (12%), sugar (7%) and different concentration of Betel leaves distillate (0, 1, 2, 3%) into chhanna whey (78-75%). The overall acceptability was rated as 7.8 , 8.0, 8.5 and 8.00 in the treatment of T0, T1, T2 and T3, respectively. Sensory analysis of product includes colour and Appearance, Flavour and Mouthfeel. After sensory analysis on the basis of 9 point Hedonic Scale T2 treatment is mostly liked by judges.
Keywords
Whey Beverage, Mango, Betel Leaves Distillate.
References
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