Authors:
Dr. K. G. Dande, G. S. Biradar, A.V. Dadge, D. R. Swami, P. R. Halkude |
Abstract:
Whey is the liquid residue of cheese and casein production and it is one of the biggest reservoirs
of food protein still remaining largely outside human consumption channels. The studies on
whey based RTS beverages from fruit extract were carried out at Department of Dairy science of
Mahatma Basweshwar Mahavidyalaya, Latur. The whey based ready to serve (RTS) beverage is
prepared by using Watermelon fruit extract juice with different levels of watermelon juice in
which sugar was added and composition of whey is decreased by increasing the content of
watermelon fruit extract juice on the basis of whey in the treatment T1, T2 and T3 respectively.
Control treatment (T0) was the whey. Sensory evaluation was carried out by panelists on the
basis of 9 point hedonic scale. The result are compared between the treatments T1, T2 and T3 for
overall acceptability. |
