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Asian Journal of Dairy and Food Research, volume 29 issue 2 (june 2010) :

MANUFACTURE OF PINEAPPLE FLAVOURED BEVERAGE FROM CHHANA WHEY

M.S. Bhavsagar, Hassan Bin Awaz, U.L. Patange
1Department of Animal Husbandry and Dairy Science, College of Agriculture, Marathwada Agricultural University, Parbhani 431 402 (M.S.) India

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Cite article:- Bhavsagar M.S., Awaz Bin Hassan, Patange U.L. (2024). MANUFACTURE OF PINEAPPLE FLAVOURED BEVERAGE FROM CHHANA WHEY. Asian Journal of Dairy and Food Research. 29(2): . doi: .

ABSTRACT

The pineapple flavoured chhana whey beverage was prepared with the addition of 5, 10
and 15 per cent of pineapple pulp in chhana whey. The beverage prepared was studied for the
acceptability on an average the pineapple flavoured chhana whey beverage of treatment T0, T1,
T2 and T3 contained fat 0.55, 0.51, 0.48 and 0.45 per cent, protein 0.57, 0.66, 0.73 and 12.57
per cent, ash 0.44, 0.60, 0.76 and 0.78 per cent, total solid 13.40, 13.89, 14.38 and 14.57 per
cent, moisture 86.71, 86.20, 85.62 and 85.50 per cent, respectively. The observations in respect
of pH for above treatment combinations were 3.91, 3.88, 3.86 and 3.89 per cent and titratable
acidity 0.59, 0.62, 0.63 and 0.62 per cent lactic acid, respectively. The overall acceptability
score of T1 and T0 was found to be at par whereas, T2 scored highest (7.9) and lowest score (7.4)
was found in T3. The cost of production of pineapple flavoured chhana whey beverage was
Rs.5.20 for pure chhana whey beverage (T0) whereas for T1, T2 and T3 were Rs.8.90, Rs.12.60
and Rs.16.30, respectively.

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