PROCESS STANDARDIZATION FOR PREPARATION OF WHEY BEVERAGE ADDED WITH JAMUN (SYZYGIUM CUMINI) JUICE

The main objectives of this research work were, to optimize levels of jamun juice and sugar, to study sensory, physico-chemical of whey beverage samples.Initially, pre-experimental trials were conducted to decide the levels of jamun juice and sugar to prepare acceptable whey beverage.The data generated during the course of this investigation was statistically analyzed using Completely Randomized Design (CRD) with three replications.On the basis of results of sensory evaluation, the most acceptable three levels of jamun juice (6, 9 and 12 per cent) and two levels of sugar (8 and 10 per cent) were selected for experimental trials.It was observed that, all sensory attributes viz., colour and appearance, flavour, consistency and overall acceptability of fresh whey beverage under different treatment combinations were significant.The treatment T4 (8.51) had maximum colour and appearance score and treatment T0 (7.86) had the lower colour and appearance.Treatment T4 (8.38) had maximum flavour score and treatment T0 (7.7) had lower score.Treatment T2 (8.33) had maximum consistency score and treatment T0 (7.94) had lower score and the treatment T4 (8.33) had maximum overall acceptability score and treatment T0 (7.83) had lower overall acceptability score, respectively.The average chemical compositions of fresh whey beverage samples prepared under different treatment combinations ranged from 0.41 to 0.50 per cent fat, 0.34 to 0.45 per cent protein, 3.38 to 4.51 per cent reducing sugars, 0.20 to 0.37 per cent acidity,12.25 to 12.48 per cent total sugars, 4.41 to 4.54 pH, 0.64 and 0.71 per cent ash and 13.84 to 13.94 per cent total solids, respectively.