Development of Whey Beverage by using Jackfruit (Artocarpus heterophyllus L.) Pulp

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Background: In the present study, whey beverage was prepared by using paneer whey obtained from buffalo milk incorporated with Barka (soft flesh) type jackfruit pulp at different levels @ 5, 10, 15 and 20 per cent and sugar were added @ 10 per cent of whey for all treatments. Methods: Jackfruit pulp whey beverage was prepared in dairy processing laboratory under hygienic condition with slight modification in reported methodology. Result: From the results of the present investigation, it may be concluded that jackfruit pulp could be successfully utilized for the preparation of whey beverages. The addition of jackfruit pulp in whey beverage improved the sensory quality and overall acceptability of the finished product. The most acceptable quality was found in whey beverage prepared by incorporated jackfruit pulp @ 15 per cent (T3) scored highest points (8.52) and whey beverage contained total solids, fat, protein, titratable acidity and pH as 16.56, 0.29, 0.60, 0.22 per cent and 5.00, respectively. The overall score for treatment T2 and T4 was almost the same i.e., 7.82 and 7.83, respectively which indicates that the overall acceptability of the beverage at these treatments was equally good. The lowest score was recorded in treatment T1 i.e., whey beverage prepared with 5 per cent jackfruit pulp (7.76). The differences in scores possessed by all the treatments were highly significant.