Formulation and Quality Evaluation of Whey-Based Fruit Juice

Nagadevi, Yamuna Devi Puraikalan

Abstract: The present study was carried out to formulate whey-based fruit juice at four different proportions and to determine its nutrient composition and sensory evaluation. To formulate whey -based fruit juice by the incorporation of pineapple pulp and whey powder at the level of 20 per cent, 40 per cent, 60 per cent and 80 per cent proportions. Whereas fruit juice prepared out of without adding whey powder were served as control. Among the different treatments, 40 percent incorporation of whey-based fruit juice was recorded highest scores for overall acceptability.

Keywords: Whey, Sensory

How to Cite?: Nagadevi, Yamuna Devi Puraikalan, "Formulation and Quality Evaluation of Whey-Based Fruit Juice", Volume 4 Issue 4, April 2015, International Journal of Science and Research (IJSR), Pages: 859-861, https://www.ijsr.net/getabstract.php?paperid=SUB153042, DOI: https://dx.doi.org/10.21275/SUB153042