National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation is an attempt to formulate higher nutritional value of beverage with added health benefit by addition of date palm pulp and whey with soy protein. Studied for its sensory properties such as color and appearance, flavour and taste, consistency and overall acceptability by trained panelist by using 9 point hedonic scale. These experiments have four different treatment combinations such asT0 (93% whey with 7% sugar), T1(70% whey and 27% date palm pulp with 3% soy protein), T2(60% whey and 37% date palm pulp with 3% soy protein), T3(50% whey and 47% date palm pulp with 3% soy protein). The experiment T1has been taken as 70% whey and 27% date palm pulp with 3% soy protein beverage for getting the best overall acceptability. It was found that among all treatments T1(7.82) scored higher in sensory evaluation and was considered as optimized product. The developed whey based ready to serve beverage from date palm could be recommended for the large scale production at industrial level.
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