Studies on development and Sensory Evaluation of whey–based pomegranate (punica granatum) using date syrup as sugar substitute herbal beverage

Harmeet Singh Deol; Chandra Prakash; Mayank Kaushik; Prateek Kumar Guha

Volume : V, Issue : VI, June - 2016

Studies on development and Sensory Evaluation of whey–based pomegranate (punica granatum) using date syrup as sugar substitute herbal beverage

Harmeet Singh Deol, Chandra Prakash, Mayank Kaushik, Prateek Kumar Guha

Abstract :

 This study shows the development and sensory evaluation of beverage based on whey which is a nutritious by product from cheese, chhana and paneer industry containing valuable nutrients and pomegranate which is high source of antioxidant and contains various therapeutic values. Dates have been used as the sugar substitute which consist of 70% carbohydrates, most of which is in the form of sugars. Various ratios of the beverage were prepared followed by the sensory evaluation. After the standardization of various parameters the final ratio obtained was Whey: Pomegranate: Date: Beetroot i.e. 50:30:18:2 which was estimated by sensory evaluation done by 10 untrained panelists on the basis of 9 point hedonic scale. The storage study of the final product was studied in gap duration of 5 days.