Abstract
The present investigation was planned to evaluate the effect of ginger on Chhana whey beverage (CWB). The preoptimized and finalized different levels of ginger powder in Chhana whey were used to the experimental treatments. The experiments were laid out in Completely Randomized Design with four replications for pre experimental and experimental trials. The experimental treatments were, without ginger powder (T0), addition of 0.1% (T1), 0.2% (T2), 0.3% (T3), 0.4% (T4) ginger powder. All the experimental samples were analyzed for sensory, chemical and microbiological qualities on day 0 (fresh) 5th day, 10th and 15th day of storage at refrigerated temperature of (5- 60C). Better quality Chhana whey beverage (CWB) could be prepared by blending of 0.3 % ginger powder and 10% sugar. The prepared ginger CWB remained acceptable upto 10 days at refrigerated temperature (5- 6 ± 2 0C).
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