Preparation of chakka whey beverage blended with watermelon (Citrullus lanatus) Juice

Abstract

The present investigation entitled “Preparation of chakka whey beverage blended with watermelon (Citrullus lanatus) juice” was undertaken during the year 2019-2020. The chakka whey beverage was prepared with different combinations of chakka whey and watermelon juice viz. 100:00 (T1), 95:5 (T2), 90:10 (T3) and 85:15 (T4) with four treatments and five replications in completely randomized design (CRD). Sensory evaluation of chakka whey beverage was carried out for flavour, consistency, colour and appearance, mouthfeel and overall acceptability by 9 point hedonic scale. Chakka whey beverage prepared by blending with 10 parts of watermelon juice (T3) had secured the highest score 8.27, 8.21, 8.30, 8.38 and 8.38 for flavour, consistency, colour and appearance, mouthfeel and overall acceptability, respectively. The data observed that total solids, solid-not-fat, acidity, protein and ash percentage of chakka whey beverage were increased with increase in level of watermelon juice, while moisture, fat percentage and pH were decreased with the increase in level of watermelon juice. Chakka whey beverage prepared by blending with 10 parts of watermelon juice (T3) contained fat, total solids, SNF, acidity, protein, ash, moisture and pH were 0.41, 7.07, 6.66, 0.47, 0.49, 0.49, 92.93 per cent and 4.96 respectively. The chakka whey beverage prepared by blending with 10 parts watermelon juice level i.e. (T3) costing Rs. 22.30 per lit which was superiorly accepted by the panel of judges. Hence, it may be concluded that best quality chakka whey beverage can be prepared by using 10 parts of watermelon juice and 90 parts of chakka whey with 8% sugar.