Vol. 7, Issue 11 (2018)

Author(s):
Astha Bouddh, Dr. Sahja Nand Thakur, Dr. SK Aktar Hossain and Prachi K Wasnik

Abstract:
The present study was carried out to prepare apple pulp and Whey Protein Concentrate (WPC) based beverage by incorporation of skim milk, WPC, apple pulp, sugar and stabilizer with the objective to assess the chemical properties and sensory acceptability of the product. Experimental treatments were prepared by varying the level of apple pulp i.e. 5% (T₁), 10% (T₂), 15% (T₃) and 20% (T₄). Each treatment was replicated five times. Sensory evaluation of the product was carried out using 9 point hedonic scale. The data obtained during the study was analyzed statistically using variance and critical difference techniques. It was concluded that T₃ (15% apple pulp, 2% WPCs, 3% sugar and 0.1% stabilizer with skim milk) was found to be best organoleptically among the four treatments. The percent acidity, fat, protein, carbohydrates, ash and total solids in T₃ were found to be 0.29, 0.46, 5.40, 14.14, 0.85 and 21.14 respectively. The results revealed less than 50/ml (standard value) SPC and coliform test was nil. Hence the product was acceptable, thus apple pulp can be successfully incorporated upto 15% level in WPC apple pulp based beverage.