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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 1644-1651
DOI: https://doi.org/10.20546/ijcmas.2019.808.194


Studies on Sensory Analysis of Goat Milk Whey based Herbal Beverage
Nimish Kumar Lall1, Sandeep G.M. Prasad2, Binod Kumar Bharti3, Manisha Prasad4, Nikhil Sharma5 and Mohd Nayeem Ali
1Dairy Technology, Warner College of Dairy Technology, SHUATS, Prayagraj (UP), India
2Warner College of Dairy Technology, SHUATS, Prayagraj (UP), India
3SGIDT (Bihar Animal Sciences University) Patna (Bihar), India
4Lucknow Christian College, Lucknow (UP), India
5Warner College of Dairy Technology, SHUATS, Prayagraj (UP), India
6Department of agriculture, Mahaveer Institute of Technology, Meerut (UP), India
*Corresponding author
Abstract:

The Sensory quality of herbal whey beverage such as flavour and taste, colour and appearance, consistency and overall acceptability was carried out on 9 point hedonic scale by the trained panellist. Treatment T0, T1, T2 and T3 were formulated in the present investigation of Herbal whey beverages by using goat milk whey was prepared by using whey, carrot and beetroot extract(1:1), tulsi leaf extract and sugar was in the ratio of (93:00:00:7), (82:9:2:7), (77:14:2:7) and (72:19:2:7) respectively. The score for overall acceptability of Herbal whey beverages by using goat milk whey to the treatment T0, T1, T2 and T3 was found 6.96, 7.13, 7.33 and 7.74.Among all the treatment, the combination T3 with 72% whey, 19% beetroot and carrot (1: 1), 2% tulsi leaf extract and 7% sugar was observed to be the best overall acceptability.


Keywords: Goat milk whey, Beverage, Beetroot, Sugar, Sensory
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How to cite this article:

Nimish Kumar Lall, Sandeep G.M. Prasad, Binod Kumar Bharti, Manisha Prasad, Nikhil Sharma and Mohd Nayeem Ali. 2019. Studies on Sensory Analysis of Goat Milk Whey based Herbal Beverage.Int.J.Curr.Microbiol.App.Sci. 8(8): 1644-1651. doi: https://doi.org/10.20546/ijcmas.2019.808.194