The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy science,
Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016-2017. During present investigation beverage was prepared
with different combinations of whey and custard apple pulp as 97:03 (T1), 94:06 (T2), 91:9 (T3), 88:12 (T4) and 85:15 (T5). For sensory
evaluation the results revealed that overall acceptability scores obtained were 7, 7.5, 8.75, 7.75 and 7.25 for the treatment T1, T2, T3,
T4and T5 , respectively. The treatment T3scored significantly highest scores for flavour, colour, consistency and overall acceptability
which were found superior amongst all the treatments. The beverage prepared from all combinations of whey and custard apple
pulp was found acceptable. The cost of production per kg of beverage was increased with increase in the rate of addition of
custard apple pulp. i.e. Rs.15.17 (T1), Rs. 21.14 (T2), Rs. 27.11 (T3), Rs. 33.08 (T4) and Rs. 39.05 (T5).
Real Time Impact Factor:
Pending
Author Name: Dipika D. Khodke, K. U. Bidwe, R. R. Shelke and P. A. Kahate
URL: View PDF
Keywords: Whey, Custard apple, Beverage, Blending, Sensory evaluation, Cost of production
ISSN: 0976-5646
EISSN: 2231-6442
EOI/DOI: 10.15740/HAS/RJAHDS/8.2/94-98
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