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 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.
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