International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (659) Last page : (663)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6434

Evaluation of Chemical Properties 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: 10.03.2018  |  Revised: 18.04.2018   |  Accepted: 23.04.2018  

 

 ABSTRACT

This study was conducted to evaluate the chemical analysis of egg based whey beverage. There were paneer whey used as raw material, and there were three levels of egg percentage like 4% (A1), 6% (A2) and 8% (A3) with three different types of essence as Mango (B1), Orange (B2) and Kewada (B3) and three levels of sugar like 10% (C1), 12% (C2) and 14% (C3) added for preparation of egg based whey beverage. These samples were stored at 50 C as refrigerated temperature. The chemical content of whey beverage like moisture, fat, protein, lactose, sucrose, ash and total solids were determined. Highest fat and protein were found in 8% egg, Orange essence and 12% sugar, while highest percentage of lactose was noticed in 4% egg, Orange essence and 12% sugar. The percentage of sucrose was depending on added sugar for preparation of beverage.  Maximum ash was found in 8% egg, Orange essence and 14% sugar.  Highest total solid was found in 8% egg, Orange essence and 14% sugar. Least moisture percentage was noticed in combination of 8% egg, Orange essence and 14% sugar.

Key words: Chemical quality, Egg, Whey beverage

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

Cite this article: Chauhan, A.S., Singh, S.P. and Gupta, M., Evaluation of Chemical Properties of Egg Based Whey Beverage, Int. J. Pure App. Biosci.6(2): 659-663 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6434