Studies on preparation and sensory evaluation of whey beverages developed from camel and buffalo milk using pomegranate and watermelon fruit extract

Abstract

Utilization of whey for the conversion into best beverage would be one of the important ways to utilize it. Nutritive value and acceptability of whey may be increased by the addition of some naturally flavoured fruit extracts. In present study the whey obtained as a by-product from admixture of camel and buffalo milk (70:30) acid coagulation was used for ready to serve (RTS) fruit based whey beverages by incorporating fruit extracts (pomegranate: T1P1- 5%, T1P2 -15%, T1P3- 25% and watermelon: T2W1- 5%, T2W2- 10%, T2W3- 15%, T2W4- 20%) with constant amount of sugar (4.5%) and black salt (1%) in all samples. Control treatment (T0) was the whey added with sugar and salt as that of treatments. The beverages further evaluated by a group of panellists for sensory evaluation using 8 point Hedonic scale. The result showed that the pomegranate based whey beverages with a composition of 69.5% whey and 25% pomegranate juice (T1P3) had highest overall acceptability (7.47 ± 0.03) whereas for watermelon based whey beverage, the composition of 74.5% whey and 20% watermelon juice (T2W4) had highest overall acceptability (7.45 ± 0.06). From the study it was concluded that fruit extracts incorporated whey beverage of good quality could be products as of developed products (T1P3 and T2W4) and the same could be used for its shelf life study during refrigerated storage.