Effect of different levels of Aonla juice on the physicochemical properties of Paneer whey beverage

Abstract

The present study was carried out in the Department of Animal Husbandry and Dairy Science at Dr. PDKV, Akola, to utilise nutrient-rich paneer whey by incorporating aonla juice to develop a value-added product—paneer Whey beverage. The beverage was formulated using various combinations of paneer whey and aonla juice as follows: T1 - 100% paneer whey + 0% aonla juice, T2 - 98% paneer whey + 2% aonla juice, T3 - 96% paneer whey + 4% aonla juice, T4 - 94% paneer whey + 6% aonla juice, and T5 - 92% paneer whey + 8% aonla juice. Chemical analysis revealed that with increasing levels of aonla juice, there was a rise in fat, protein, total solids, solid-not-fat, and acidity, while moisture content showed a decreasing trend.