Physico-Chemical Properties and Cost Structure of Chakka Whey Beverage Fortified with Orange Juice

Abstract

The present research was conducted at the Section of Animal Husbandry and Dairy Science, Nagpur, with the objective of developing a palatable, cost-effective, and nutritious beverage by utilizing chakka whey, a by-product of chakka (strained curd) production. The beverage was enriched with varying levels of orange juice to enhance its sensory and nutritional quality. Four treatment formulations were prepared using 0% (T1), 4% (T2), 8% (T3), and 12% (T4) orange juice, each containing 10% sugar. These were evaluated organoleptically for color and appearance, flavor, body and texture, and overall acceptability. The results showed that increasing levels of orange juice significantly improved the beverage's sensory attributes. Treatment T3 (8% orange juice) scored the highest in overall acceptability with an average panel rating of 8.0 out of 9, followed by T2 (6.5), indicating moderate acceptability. Chemical analysis indicated a gradual increase in fat, protein, total solids, titratable acidity, and ash content with higher orange juice incorporation. While titratable acidity showed only a minor rise, the overall nutritional profile was positively impacted. Economically, T3 proved to be the most viable, with a production cost of Rs. 26.97 per litre, delivering a high-quality, consumer-acceptable beverage.