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Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk

DOI: 10.18805/ajdfr.DR-1742    | Article Id: DR-1742 | Page : 278-282
Citation :- Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk.Asian Journal of Dairy and Food Research.2022.(41):278-282
Nitesh Chand Sharma, Basant Bais, Jayesh Vyas, Ajay Sharma sharma.nitesh1220@gmail.com
Address : Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner-334 001, Rajasthan, India.
Submitted Date : 2-06-2021
Accepted Date : 8-12-2021

Abstract

Background: Aloevera juice, coconut water, honey and whey may be used to form a medicinal, prophylactic and nutritionally rich product, which might boost its demand in the food and beverage business. 
Methods: The purpose of the research was to formulating the different types of whey beverages and estimate the sensory quality of whey beverages which prepared from camel and goat milk (70%, 30%). The formation of whey beverages blended in various combinations of whey, alovera juice (5%, 10% and 15%), coconut water (5%, 10% and 15%), honey (5%) and black salt (1%). 
Result: On the basis of sensory evaluation such as appearance/colour, flavour, taste and overall acceptability the preparation of alovera based whey beverages with a composition of 79% whey and 15% alovera juice (T1A3) had obtained maximum overall acceptability (7.54±0.050), whereas for coconut water-based whey beverage the composition of 79% whey and 15% coconut water (T2C3) had obtained maximum overall acceptability (7.29±0.032). In comparison to control whey beverage, fortified whey aloevera beverage and whey coconut water beverage was found to be more acceptable because it had a good flavour and taste, as well as overall acceptability.

Keywords

Aloevera juice Coconut water Sensory evaluation Whey beverages

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