Physical quality of whey beverage using Kinnow juice

Abstract

The present investigation entitled ‘’Technology of Preparation of whey beverage using Kinnow juice” was conducted in the laboratory of Department of Animal Husbandry and Dairying (Dairy Technology), C.S.A. University of Agriculture and Technology, Kanpur. In the experiment five level of Kinnow juice 20%, 25%, 30%, 35% and 40% and four level of sugar 8.0%, 10%, 12%and 14% were taken for the preparation of whey beverage using Kinnow juice. It was replicated three times and assessed to the four physical attributes like flavour, color and appearance, sweetness, and overall acceptability and chemical quality viz. fat, moisture, protein, carbohydrate and ash percent. The study revealed that the better quality of whey beverage by using Kinnow juice can be prepared by use of 12% sugar and 25% Kinnow juice but other combination of this experiment were found to be also good on the basis of physical and chemical parameters. It is therefore, recommended that the most liked Kinnow juice whey based beverage can be obtained by using whey with 12% sugar and 25% Kinnow juice.