International Journal of Multidisciplinary Research and Development

ISSN Online: 2349-4182
ISSN Print: 2349-5979

Vol. 3, Issue 4 (2016)

Production and sensory evaluation of whey beverage prepared by using carrot juice

Author(s): Dande KG, Gaikwad SM, Bhagyashri Patil, Misbahshirin Shaikh
Abstract: The present investigation was carried out to standardize the carrot juice. Carrot beverage was standardized by using and mixing different ingredient (juice, salt, whey, sodium benzoate, etc.) which were used at different quantity. Beverage was prepared by blending carrot juice and spinach juice at different ratios (T = 100:0, T1= 90:10, T2= 80:20 T3 =70:30). Beverage was heated below boiling point for a few minutes and sodium benzoate was added into it. It can be concluded that the carrot beverage could be prepared by using carrot juice. The proportion carrot juice may be taken as 10 % juice and 90 % whey beverage for getting the best organoleptic quality product. Also, looking to the higher nutritious virtues, the developed whey based ready to serve beverage from carrot juice could be recommended for the large scale production at industrial level.
Pages: 277-278  |  1488 Views  764 Downloads
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