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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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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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Original Research Articles

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): 1652-1659
DOI: https://doi.org/10.20546/ijcmas.2019.808.195


Studies on Sensory Analysis of Preparation of Date Palm Ready to Serve (RTS) Beverage by Using Whey and Soy Protein Powder
Nikhil Sharma1*, Sandeep G.M. Prasad1, Binod Kumar Bharti2, Manisha Prasad3 and Nimish Kumar Lal4
1Warner College of Dairy Technology, SHUATS, Prayagraj (UP), India
2SGIDT (Bihar Animal Sciences University) Patna (Bihar), India
3Lucknow Christian College (UP), India
4Department of agriculture, Mahaveer Institute of Technology, Meerut (UP), India
*Corresponding author
Abstract:

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.


Keywords: Whey, Date palm, Soy protein, Colour and appearance, Overall acceptability
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How to cite this article:

Nikhil Sharma, Sandeep G.M. Prasad, Binod Kumar Bharti, Manisha Prasad and Nimish Kumar Lal. 2019. Studies on Sensory Analysis of Preparation of Date Palm Ready to Serve (RTS) Beverage by Using Whey and Soy Protein Powder.Int.J.Curr.Microbiol.App.Sci. 8(8): 1652-1659. doi: https://doi.org/10.20546/ijcmas.2019.808.195