Sensory quality of Paneer whey beverage prepared with Kokum juice¹

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.