Effect of Blending Apple Juice on the Sensorial characteristics of Whey Beverage during Storage

Author: Ameeta Salaria, Gaurav Chaudhary and Monika Hans

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Abstract

The goal of the current investigation is to utilize acid whey obtained after channa/paneer manufacturing to turn into products that have the potential to provide extra value to the users. The viability of mixing apple juice in whey at different ratios (apple juice 0-50%) and its effect on organoleptic characteristics were explored during refrigerated storage. The parameters measured were color, appearance, flavour, texture (consistency), and overall acceptability. There is a significant impact (p<0.05) of the incorporation of apple juice on the sensorial quality of apple-whey beverages. The result revealed that the sensory panelist highly preferred the apple juice: whey ratio (50:50). The product sensory scores were satisfactory until 45 days, beyond that the product quality deteriorated significantly (p<0.05).

Keywords

Apple, whey, colour and appearance, flavour, consistency, Overall acceptability

Conclusion

In the present study the addition of apple juice in various concentrations significantly impacted the overall acceptability of developed beverages. Our findings suggest that apple juice up to 50% level was effective in the formulation of whey beverage in terms of sensory scores compared to the lesser concentrations. The beverage can be kept well for about one month under refrigeration thereafter there is a decline in sensory scores. Further research can be done on the bending of other fruits and the addition of stabilizers to improve the consistency of such beverages.

References

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How to cite this article

Ameeta Salaria, Gaurav Chaudhary and Monika Hans (2022). Effect of Blending Apple Juice on the Sensorial characteristics of Whey Beverage during Storage. Biological Forum – An International Journal, 14(4): 298-301