Studies on Physicochemical Quality of Whey - Based Mango Beverage

Whey had been viewed as nothing more than waste product since long ago. But the addition of whey to certain products helps to thicken them, thereby increasing the viscosity which is important in production of a wide variety of foods such a soups, sauces and beverages. An investigation was carried out with the objective of preparing nutritionally enhanced mango beverage by incorporation of whey, cane sugar, mango pulp and to assess the sensory acceptability of the product with its enhanced nutrient content. Control and experimental treatments were prepared with varying proportion of whey and mango pulp in three different combinations i.e. T-1(90: 10), T-2(85: 15) and T-3(80: 20)@12% cane sugar was used for each treatment. Each treatment replicated five times. Sensory evaluation of the product was carried out using 9 point hedonic scale. The data obtained during the study were analyzed statistically using analysis of variance and critical difference techniques. On the basis of findings it was concluded that T3(80: 20) was found to be the best in terms oftaste and flavour, colour and appearance, consistency and overall acceptability and chemical attributes. The treatments can be rated as T-3>T-2>T-1>T-0.