Studies on Physico-chemical and Sensory Characteristics of Whey Based Watermelon Beverage Naik YK*, Khare A, Choudhary PL, Goel BK, Shrivastava A College of Dairy Technology, Indira Gandhi Agriculture University, Raipur-492006, India *Corresponding Author E-mail: yugal.naik@rediffmail.com
Online published on 13 March, 2013. Abstract Whey Based Watermelon Beverage (WBWB) prepared by bending watermelon juice (15%), sugar (7%) and different concentration of Betel leaves distillate (0, 1, 2, 3%) into chhanna whey (78–75%). The prepared beverage has red colour, highly acceptable taste and overall acceptability. The overall acceptability of beverage improved with increase in betel leaves distillate up-to 2%. After in-bottle sterilization and cooling, the beverage was stored at refrigerated temperature. The storage study showed that there is an increasing trend in the TSS, acidity, and reducing sugar and a decreasing trend in the pH and ascorbic acid but total sugar has non significant effect during storage. The sensory quality of fresh beverage containing 2% betel leaves distillate on the preparation as well as 30 days of storage were found to be highly acceptable. Additions of 3% betel leaves distillate do not improve the mouth-feel but they extend the storage period of the product. This indicates that antimicrobial and anti-oxidant properties in essential oil of betel leaf increase the storage stability of the beverage. Top Keywords Whey, Whey beverage, Watermelon, Betel leaves distillate. Top |