抽象的

Technology for Carbonated Lemon Whey Beverage

Rinkal Patel

Whey is the largest and highly nutritious by-product obtained during manufacturing of cheese, chhanna and paneer. For nutritive and economic utilization of whey, technology for carbonated lemon beverage was developed by optimizing the rate of addition of lemon juice i.e., 4.0%, 4.5%, 5.0% and 5.5% and sugar levels i.e., 8%, 10% and 12%. The average total solids (%), protein (%), ash (%), ascorbic acid (mg/100 g) and total soluble solids (%) content in whey beverage varied from 14.47 to 18.45, 0.46 to 0.49, 1.03 to 1.09, 7.19 to 14.68 and 15.00 to 18.83 respectively. The highest mean scores of 8.25, 8.16, 8.21, 8.20 and 8.29 in for consistency, flavour, sweetness/ tartness balance and overall acceptability were obtained with interaction effect of L2 × S2 (4.5% lemon juice and 10% sugar). Most acceptable carbonated lemon whey beverage had shelf life of 49 days at refrigerated temperature (7 ± 10°C).