Study on sensory quality evaluation of whey based fruit juice beverages
Laishram Sumobala Devi, Ramesh Chandra and Devi Singh
Experiment was conducted to evaluate the sensory quality of Whey Based fruit beverages. The beverage was prepared from whey, water, fruit juice (pineapple and orange), citric acid and sugar, and to suggest the optimal blend formulation and waste product utilization (dairy), 15 blends for each fruit were prepared and their quality was estimated by sensor analysis. The whey based fruit beverage prepared with whey & water (70:30) and 20 % fruit juice (T3P3 & T3O3) was found to be more acceptable in terms of sensory analysis
How to cite this article:
Laishram Sumobala Devi, Ramesh Chandra, Devi Singh. Study on sensory quality evaluation of whey based fruit juice beverages. Pharma Innovation 2017;6(9):310-314.