Abstract
Chhana whey is a nutritious by product of dairy industry and its usage for formulation of whey beverages will facilitate its economic utilisation and prevent environmental pollution. Amla or Aonla is the richest source of vitamin C with many health benefits. In the present study Amla juice was used to enrich vitamin C content and enhance nutritional value of chhana whey. Amla whey drink was prepared by blending amla juice at 5, 10 and 15 per cent of chhana whey. Sugar was added at 10 per cent. Based on sensory evaluation and physico- chemical characteristics like pH, acidity, ascorbic acid, total soluble solids, total solids, viscosity the best level was selected. The effect of different heat treatments like 63°C/ 30 min, 72°C/1 min, 80°C/5 min on sensory characteristics and vitamin C stability of Amla whey drink was also analysed. The beverage prepared from 10 per cent blend had highest overall acceptability scores (8.27). There was 5 times increase in ascorbic acid content of whey when amla juice was added at 10 per cent. The heat treatment at temperature of 72°C /1min was found to be the best as it retained more ascorbic acid.
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