Sensory quality of whey based kiwi (Actinidia deliciosa) fruit beverage

Abstract

The present investigation was planned to prepare the kiwi fruit pulp blended with Chhana Whey Beverage (CWB). The beaker trials were conducted with 0, 5, 6, 7, 8, 9, 10, 11 and 12% levels of kiwi fruit pulp and 8% sugar in chhana whey to optimize the experimental treatments. On the basis of sensory evaluation, the treatments viz; no of kiwi fruit pulp (T0), 8% kiwi fruit pulp (T1), 9% (T2) and 10% (T3) kiwi fruit pulp with 8% constant sugar level were selected for experimental trials. The experimental samples were analyzed for sensory, chemical and microbiological qualities on day 0, 5 and 10 during storage at temperature of 5± 2 ­­­0C. The sensory score for colour and appearance, consistency, flavor and overall acceptability of the fresh (day 0) CWB samples significantly (P