1Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner-334 001, Rajasthan, India
2Department of Animal Genetics and Breeding, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner-334 001, Rajasthan, India
*Corresponding Author: Nitesh Chand Sharma, Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner-334 001, Rajasthan, India, Email: sharma.nitesh1220@gmail.com
Online Published on 01 October, 2022.
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.
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%).
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.
Aloevera juice, Coconut water, Sensory evaluation, Whey beverage
