International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development

E-ISSN: 2349-4182
P-ISSN: 2349-5979

Vol. 2, Issue 8 (2015)

Preparation of Whey Based Indian Goose Berry (Aonla) Beverage

Author(s): Avaneesh Kumar Singh, Shanta Peter
Abstract: Whey Based Indian Goose Berry (Aonla) Beverage samples were prepared and evaluated for various quality (sensory, chemical and microbial) parameters. The minimum score obtained by sample T1 (6.78 ± 0.05) and was very closer to T3, T0 and T1, they were at par. Sample T3 was graded as “liked very much”. About the chemical parameters the Fat content in Whey Based Indian Goose Berry (Aonla) Beverage sample T0, T1, T2 and T3 differed significantly (P < 0.05). The fat content of Whey Based Indian Goose Berry (Aonla) Beverage in T0 was lowest (0.05%) while it was highest in T3 (0.07%). The protein content of Whey Based Indian Goose Berry (Aonla) Beverage in T3 was lowest (0.49%) while it was highest in T3 (0.56%). Ash content in Whey Based Indian Goose Berry (Aonla) Beverage sample T0, T1, T2 and T3 differed significantly (P < 0.05). The ash content of Whey Based Indian Goose Berry (Aonla) Beverage in T0 was lowest (0.51%) while it was highest in T3 (0.52%). The carbohydrate content of Whey Based Indian Goose Berry (Aonla) Beverage in T0 was lowest (14.72%) while it was highest in T3 (17.27%). The total solid content of Whey Based Indian Goose Berry (Aonla) Beverage in T0 was lowest (15.79%) while it was highest in T3 (18.54%).). The acidity content of Whey Based Indian Goose Berry (Aonla) Beverage in T0 was lowest (0.46%) while it was highest in T3 (0.87%). Control (T0) and sensorily best sample (T3) were considered. The SPC was observed more or less same; T0 (14.4 × 103 cfu /g) and T3 (12.40 × 103 cfu /g) The samples under study showed presence of yeast and mould count at very low levels, (3.20 × 102 cfu /g) for T3 and (4.60 × 102 cfu /g) for T0. Coliforms was nil which is an indicative that means hygienic conditions were followed during production, processing, handling and storage.
Pages: 341-343  |  919 Views  297 Downloads
International Journal of Multidisciplinary Research and Development
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