Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Preparation of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage


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

   Subscribe/Renew Journal


The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, 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). For sensory evaluation the results revealed that overall acceptability scores obtained were 7, 7.5, 8.75, 7.75 and 7.25 for the treatment T1, T2, T3, T4 and T5, respectively. The treatment T3 scored significantly highest scores for flavour, colour, consistency and overall acceptability which were found superior amongst all the treatments. The beverage prepared from all combinations of whey and custard apple pulp was found acceptable. The cost of production per kg of beverage was increased with increase in the rate of addition of custard apple pulp. i.e. Rs.15.17 (T1), Rs. 21.14 (T2), Rs. 27.11 (T3), Rs. 33.08 (T4) and Rs. 39.05 (T5).

Keywords

Whey, Custard Apple, Beverage, Blending, Sensory Evaluation, Cost of Production.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Baljeet, S.Y., Ritika, B.Y. and Sarita, R. (2013). Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. Internat. Food Res. J., 20 (2): 607-612.

  • Bose, T. K. and Mitra, S. K. (1990). Fruits of India, tropical and subtropical, Naya Prakash, Culcutta (W.B.) India.pp.293-328.

  • Bose, T.K., Mitra, S.K. and Sanjal, D. (2002). Custard apple: Fruits, tropical and subtropical. Kalyani Publications, NEW DELHI, INDIA.

  • Bothe, M.S. (2013). Studies on preparation of whey based mango herbal (lemongrass) beverage. M.Sc.(Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Ahmednagar, Rahuri,M.S. (INDIA).

  • Chavan, R.S., Nalawade, T. and Kumar, Anit (2015). Studies on the development of whey based mango beverage. J. Food & Dairy Technology, 3 (2) : 1-6.

  • De. S. (2009). Outlines of dairy technology. Oxford University Press. NEW DELHI, INDIA.

  • Deepa, C.K. and Krishnaprabha, V. (2014). Development and nutrient, antioxidant and microbial analysis of muskmelon and whey water and probiotic incorporated squash. Internat. J. Curr. Microbiol. App.Sci., 3(5): 267-271.

  • Dhamsaniya, N.K. and Varshney, A. K. (2013). Development and evaluation of whey based RTS beverage from ripe banana juice. J. Food Process. Technol., 4 : 203.

  • Dhumal, N.S., Adsule, R.N. and Kotcha, P.M. (1996). Effects of different levels of sugar and skim milk powder (SMP) on the chemical composition and sensory properties of custard apple toffees. Indian Food Packer., 50(19): 23 .

  • Gaikwad, S.V. (2010). Studies on preparation of chhana whey beverage using sapota pulp. M.Sc.(Ag.) Thesis,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S. (INDIA).

  • Goyal, Nupur and Gandhi, D. N. (2009). Comparative analysis of Indian paneer and cheese whey for electrolyte whey drink.World J. Dairy & Food Sci., 4 (1): 70-72.

  • Ingale, M.P., Ranveer, R.C. and Nagargoje, K.D. (2009). Development of whey based custard apple beverage. Beverage & Food World, 36 (5) : 143-144.

  • IS: 6273 (Part-II) (1971). Guide for sensory evaluation of foods. Method and evaluation cards. Indian Standards Institution, Manak Bhavan, NEW DELHI, INDIA.

  • Mundphane, S. T. (2016). Studies on preparation of channa whey beverage blended with watermelon (Citrullus lanatus) juice. M.Sc.(Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

  • Naik, Y. K., Khare, A., Choudhary, P. L., Goel, B.K. and Shrivastava, A. (2009). Studies on physico-chemical and sensory characteristics of whey based watermelon beverage. Asian J. Research Chem., 2 (1): 57-59.

  • Pandiyan, C., Villi, R. Annal and Chandirasekaran, V. (2011). Development of mango flavoured sweetened whey drink. JIVA. 9 (3) : 35-37.

  • Panghal, A.,Sharma, K. , Setia, S. and Ray, A. (2007). Studies on utilization of whey for preparation of ready to serve (RTS) beverages. Beverage and Food World, 34 (8) : 27.

  • Panse, V.G. and Sukhatme, P. V. (1989).Statistical methods for agricultural workers. Publication and Information division, Indian Council of Agricultural Research, NEW DELHI, INDIA.

  • Patel, S., Prasanth, P. L., Chaudhari, P. L. and Sahu, C. (2007). Techno-economic feasibility of whey based mango-herbal (Ginger) beverage. Indian J. Dairy Sci., 60 : 149-155.

  • Puranik, D. B. and Rao, H.G. R. (1996). Potentiality of whey protein as a nutritional ingredient. Indian Dairyman, 48(11) : 17.

  • Sachdeva, S., Bhattacharje, P. P. and Singh, S. (1998). Technology of lactose manufacture- A Review. Indian J. Dairy Sci., 51(1): 1.

  • Sakhale, B. K., Pawar, V. N. and Ranveer, R. C. (2012). Studies on the development and storage of whey based RTS beverage from mango cv. KESAR. J. Food Process. Technol., 3 (3): 148-152.

  • Parekh, J.V. (2006). Emerging new technologies in the dairy industry in India. Downloaded from http://www.fnbnews.com/article/detarchive.asp?articleid=19393 &sectionid=40 on 25/04/2010.


Abstract Views: 301

PDF Views: 1




  • Preparation of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage

Abstract Views: 301  |  PDF Views: 1

Authors

Dipika D. Khodke
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
K. U. Bidwe
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
R. R. Shelke
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
P. A. Kahate
Department of Animal Husbandry and Dairy Science, College of Agriculture, 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. Panjabrao Deshmukh Krishi Vidyapeeth, 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). For sensory evaluation the results revealed that overall acceptability scores obtained were 7, 7.5, 8.75, 7.75 and 7.25 for the treatment T1, T2, T3, T4 and T5, respectively. The treatment T3 scored significantly highest scores for flavour, colour, consistency and overall acceptability which were found superior amongst all the treatments. The beverage prepared from all combinations of whey and custard apple pulp was found acceptable. The cost of production per kg of beverage was increased with increase in the rate of addition of custard apple pulp. i.e. Rs.15.17 (T1), Rs. 21.14 (T2), Rs. 27.11 (T3), Rs. 33.08 (T4) and Rs. 39.05 (T5).

Keywords


Whey, Custard Apple, Beverage, Blending, Sensory Evaluation, Cost of Production.

References