Effect of Storage Temperature and Interval on Sensory, Physico-chemical and Microbiological Properties of Orange-based Paneer Whey Beverage

Wadatkar Harshal, Chavan Sheshrao, Jaju Rameshwar, Kelapure Nilesh, Kadam Mahesh and Salve Rahul

Abstract

With the potential to be the fastest growing functional beverage market, the aim of this study was to minimize the waste of oranges and whey from mass production and use these nutrients in the formulation of orange whey-based functional beverages. Whey contains 7.8-12% of total milk solids, 1.4-2.9% protein, 1.2-3.6% fat, 0.6-0.7% minerals and nearly all of the water-soluble vitamins found in milk. Paneer whey drinks were therefore prepared by blending different concentrations of 10, 15, 20, 25 and 30 % orange juice with 90, 85, 80, 75 and 70% whey and 8% sugar. Based on the statistical analysis of the sensory evaluation of the beverages, the treatment (T4) contained 25:75 ratio of orange juice to whey and all beverages studied to examine the potency of orange and its preservation quality was judged to be the best among 0, 3, 6, 9, 12, and 15 at room temperature (28 + 2 °C) and refrigerated temperature (7 + 2 °C).

Published on: November 03, 2023
doi: 10.17756/jfcn.2023-s1-040
Citation: Harshal W, Sheshrao C, Rameshwar J, Nilesh K, Mahesh K, et al. 2023. Effect of Storage Temperature and Interval on Sensory, Physico-chemical and Microbiological Properties of Orange-based Paneer Whey Beverage. J Food Chem Nanotechnol 9(S1): S308-S315.

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