Studies on healthy fruit based chhana whey bevrage by using kiwi (Actinidia deliciosa) fruit extract

Abstract

Kiwifruit whey beverage was prepared from different proportions of kiwi extract blended with whey. The product obtained was subjected for chemical analysis. On an average the moisture content of kiwi fruit whey beverage was found to be 90.31, 86.35, 84.49 and 83.14 per cent, fat 0.39, 0.44, 0.47 and 0.49 per cent, protein 0.47., 0.51, 0.56, and 0.58 per cent, ash 0.38, 0.47, 0.52 and 0.57 per cent, total solids 8.88, 13.38, 14.52, and 16.53 per cent and total sugar 7.77, 12.17, 13.23 and 15.22 per cent for treatment T1, T2, T3 and T4, respectively. It was observed that as the proportion of Kiwi fruit extract increased, there was increase in, protein, fat, total solids, total sugar and decrease in pH and moisture content of kiwifruit whey beverage.