Asian Journal of Dairy and Food Research, volume 28 issue 2 (june 2009) : 111-114

SENSORY QUALITY OF PANEER WHEY BEVERAGE PREPARED WITH KOKUM JUICE*

P.S. Rupnar, K.D. Chavan1, B.K. Pawar, D.N. Bhosale

Affiliations

¹Department of Animal Science & Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri–413 722, India

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Cite article:- Rupnar P.S., Chavan1 K.D., Pawar B.K., Bhosale D.N. (2024). SENSORY QUALITY OF PANEER WHEY BEVERAGE PREPARED WITH KOKUM JUICE*. Asian Journal of Dairy and Food Research. 28(2): 111-114. doi: .

ABSTRACT

Sensory quality of paneer whey beverage prepared with kokum juice was studied with a view
to standardize the process of utilizing paneer whey. Three levels of kokum juice viz, 2.5, 3.5 and
4.5 per cent and two sugar levels 12 and 15 per cent with 0.1 per cent jeera powder were selected
for manufacture of six types of paneer whey beverage samples. Raspberry red colour was added
to match the appearance with kokum sherbet and enhance the acceptability of the product.
Paneer whey beverage prepared from 2.5 per cent kokum juice and 15 per cent sugar with 0.1 per
cent jeera powder was found sensorily most acceptable.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

SENSORY QUALITY OF PANEER WHEY BEVERAGE PREPARED WITH KOKUM JUICE*

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