International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (633) Last page : (636)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6433

Physical Properties and Sensory Evaluation of Egg Based Whey Beverage

Anoop Singh Chauhan*, S. P. Singh and Manoj Gupta

Department of Animal Husbandry & Dairying
C.S. Azad University of Agriculture & Technology Kanpur, U.P. India – 208002
*Corresponding Author E-mail: aschauhan7569@gmail.com
Received: 9.03.2018  |  Revised: 16.04.2018   |  Accepted: 20.04.2018  

 

 ABSTRACT

This study was conducted to evaluate the organoleptic and sensory quality of egg based whey beverage. There were three different levels of egg percentage like 4%, 6% and 8% with three different types of essence as Mango, Orange and Kewada and three levels of sugar like 10%, 12% and 14% added for preparation of egg based whey beverage. The sensory evaluation of various attributes like flavour, colour and appearance, sweetness and overall acceptability was done by a panel of five expert judges, selected from the Department of Animal Husbandry and Dairying, Chandra Shekhar Azad University of Agriculture and Technology Kanpur, U.P., using nine points “Hedonic scale” for food and dairy products. This process was replicated three times. After the evaluation, it was found the most liking egg based whey beverage that was prepared by using 6% egg, Orange essence and 12% sugar and least liked sample which was prepared by using 8% egg with kewda essence and contained 14% sugar.

Key words:Organoleptic quality, Sensory quality whey beverage, Egg

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Chauhan, A.S., Singh, S.P. and Gupta, M., Physical Properties and Sensory Evaluation of Egg Based Whey Beverage, Int. J. Pure App. Biosci.6(2): 633-636 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6433