Asian Journal of Dairy and Food Research, volume 27 issue 2 (june 2008) : 87 - 93

UTILIZATION OF POMEGRANATE JUICE FOR THE PREPARATION OF CHAKKA WHEY BEVERAGE

R.B. Babar, D.D. Salunkhe, K.D. Chavan, V.M. Thakare

Affiliations

¹Dept. of Animal Husbandry and Dairying, PDKV, Akola - 444 104, India

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Cite article:- Babar R.B., Salunkhe D.D., Chavan K.D., Thakare V.M. (2024). UTILIZATION OF POMEGRANATE JUICE FOR THE PREPARATION OF CHAKKA WHEY BEVERAGE. Asian Journal of Dairy and Food Research. 27(2): 87 - 93. doi: .

ABSTRACT

The investigation was conducted on utilization of pomegranate juice for the preparation of Chakka Whey Beverage (CWB), with a view to assess the possibility of Chakka whey beverage using pomegranate juice in the preparation of beverage. Pomegranate juice @ 0 (T1), 10 (T2), 15 (T3) and 20 (T4) per cent with 10 per cent sugar was mixed in chakka whey for manufacture of beverage. The different levels of pomegranate juice had a definite effect on improving the sensory quality of the beverage. The beverage prepared by utilizing chakka whey with 15 per cent pomegranate juice (T3), had secured the highest sensory score (8.81) and ranked as most acceptable product followed by T2 with 8.65 points sensory score. The percentage of protein total sugar, ash and acidity (% LA) of the product increased with increase in the levels of pomegranate juice

KEYWORDS

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Asian Journal of Dairy and Food Research

UTILIZATION OF POMEGRANATE JUICE FOR THE PREPARATION OF CHAKKA WHEY BEVERAGE

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