Sensory evaluation of beverages by incorporation of aonla and beet root juice in paneer whey

Abstract

Beverage industry is currently seeking to expand its products range, but also to constitute a way of maintain and improving people’s health. Beverage products are mainly prepared from whey as its main ingredient. Whey beverages are widely consumed and are an ideal vehicle for functional delivery. The use of whey, aonla juice and beet root juice blends as a source of high protein, rich in vit C and minerals in production of whey beverages was studied. The present study was undertaken with objective of studying the standard procedure on quality evaluation of beverages by incorporation of Aonla juice and Beet root juice in Paneer whey and studied for its sensory properties. In the present investigation treatment T0, T1, T2 and T3 were formulated in which whey beverage was prepared by using whey, beet root juice and aonla juice was in the ratio of (100:00, 93:3:4, 92:4:4 and 91:5:4) respectively. The sensory score for overall acceptability of whey beverage of treatments T0, T1, T2 and T3 was found to be 7.40,7. 60, 8.60 and 7.00 respectively. Overall acceptability score on quality evaluation of beverages by incorporation of beet root juice and aonla juice in paneer whey and control milk, highest mean score of overall acceptability was recorded in T2 (8.60) followed by T1 (7.60), T0 (7.40) and T3 (7.00). It was found that among all treatments T2 (8.60) higher score in sensory evaluation and it considered as optimized product of whey beverage.