Vol. 9, Special Issue 9 (2020)

Author(s):
Sharma N, Chavan KD and Jaybhay VB

Abstract:
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.