Evaluation of sensory and physico-chemical properties of fruit beverage prepared by yoghurt whey

In this study yoghurt whey based fruit beverage was prepared by formulating a mixture of orange-tangerine juice concentrate, sugar, water and stabilizer with yoghurt whey (30-60%). The sensory evaluation was performed by 10 judges using 5-point hedonic scale to compare the flavor, consistency, color, smell, mouth feel and overall acceptability of the product. The orange-tangerine beverage with 30% yoghurt whey has the highest flavor, consistency, color, smell, mouth feel and overall acceptability scores. After ultra pasteurization and packaging in tetrapak pocket, the beverage was stored in room temperature and in refrigerator for 12 weeks. Data obtained from different measurements were statistically analyzed using Mstatc software with two factor randomized complete block design. Means of treatments were also compared using Dunckan multiple range test (P<0/01 & p<0/05). The results showed that there was a reduction in the flavor, smell, consistency, pH and overall acceptability scores but mouth feel characteristic had no significant decrease during the storage. The overall acceptability of the beverages was found to be fine at the end of the 12 week periods of storage in refrigerator and 10 week periods at room temperature.