SENSORY QUALITY OF PANEER WHEY BEVERAGE PREPARED WITH KOKUM JUICE*

Article Id: ARCC2226 | Page : 111-114
Citation :- SENSORY QUALITY OF PANEER WHEY BEVERAGE PREPARED WITH KOKUM JUICE*.Asian Journal Of Dairy and Food Research.2009.(28):111-114
P.S. Rupnar, K.D. Chavan1, B.K. Pawar and D.N. Bhosale
Address : Department of Animal Science & Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri–413 722, India

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

Paneer whey beverage Kokum juice Sensory quality.

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