Vol. 9, Special Issue 9 (2020)
Development of ginger (Zingiber officinalis L.) Flavoured Chhana whey beverage
Sharma N, Chavan KD and Jaybhay VB
All the experimental samples were analyzed on day 0 (fresh),formean sensory scores for colour and appearance, consistency, flavour and overall acceptability ranged from 7.5 (T0) to 7.9 (T2 and T3), 7.4 (T4) to 8.0 (T0), 7.4 (T0) to 8.1 (T3) and 7.5 (T0) to 8.2 (T3) for fresh CWB samples, respectively.samples showed significant (P<0.05) differences due to addition of ginger powder in the chhana whey, and chemical qualities under different treatments showed significant differences (P<0.05) in respectfat, protein, lactose, total sugar, total solids, titratable acidity (%L.A.) and pH ranged from 0.48 (T0) to 0.64 (T4), 0.70 (T0) to 0.78 (T4), 4.60(T3) to 4.90 (T1), 14.91 (T0) to 15.17(T4), 16.39 (T0) to 16.77 (T4), 0.20(T0 and T1) to 0.23(T4) and 5.11(T4) to 5.19(T0) respectively.
How to cite this article:
Sharma N, Chavan KD and Jaybhay VB. Development of ginger (Zingiber officinalis L.) Flavoured Chhana whey beverage. The Pharma Innovation Journal. 2020; 9(9S): 36-41.