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Studies on Process Standardization of Ultra-Filtered Pineapple Flavoured Shrikhand Whey Beverage


Affiliations
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), India
2 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), India
     

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The present investigation demonstrates utilization of the shrikhand whey (which is a by-product of the dairy industry) for the preparation of carbonated fruit flavoured beverages. A process for preparation of carbonated fruit flavoured shrikhand whey beverage by blending with different levels of pineapple juice concentration has been standardized. In the present study, highly acceptable 12.0% sugar level was used as beverage base. The shrikhand whey beverage base was blended with different levels of concentrations of pineapple juice i.e. 18.0, 20.0, 22.0 and 24.0%. The ultrafiltered shrikhand whey beverage base with 22% ultrafiltered pineapple juice scored higher overall acceptability i.e. 8.26. The selected beverage was carbonated at three different levels of carbonation i.e. 25, 30, 35 psi at 4 ± 1°C temperature and was subjected to organoleptic evaluation. The ultrafiltered pineapple flavoured beverage scored 8.53 at 30 psi for overall acceptability.

Keywords

Acidic Whey, Ultrafiltered Shrikhand Whey, Shrikhand Whey Beverage, Carbonated, Whey Beverage, Pineapple Flavoured Whey Beverage.
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  • Studies on Process Standardization of Ultra-Filtered Pineapple Flavoured Shrikhand Whey Beverage

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Authors

S. D. Katke
Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), India
P. S. Patil
Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), India

Abstract


The present investigation demonstrates utilization of the shrikhand whey (which is a by-product of the dairy industry) for the preparation of carbonated fruit flavoured beverages. A process for preparation of carbonated fruit flavoured shrikhand whey beverage by blending with different levels of pineapple juice concentration has been standardized. In the present study, highly acceptable 12.0% sugar level was used as beverage base. The shrikhand whey beverage base was blended with different levels of concentrations of pineapple juice i.e. 18.0, 20.0, 22.0 and 24.0%. The ultrafiltered shrikhand whey beverage base with 22% ultrafiltered pineapple juice scored higher overall acceptability i.e. 8.26. The selected beverage was carbonated at three different levels of carbonation i.e. 25, 30, 35 psi at 4 ± 1°C temperature and was subjected to organoleptic evaluation. The ultrafiltered pineapple flavoured beverage scored 8.53 at 30 psi for overall acceptability.

Keywords


Acidic Whey, Ultrafiltered Shrikhand Whey, Shrikhand Whey Beverage, Carbonated, Whey Beverage, Pineapple Flavoured Whey Beverage.

References