Preparation and Quality Evaluation of Mango based Whey Beverage

Authors

  • Sabira Pandey National College of Food Science and Technology, Khusibu, Kathmandu, Nepal
  • Pravin Ojha National College of Food Science and Technology, Khusibu, Kathmandu, Nepal

DOI:

https://doi.org/10.3126/jfstn.v12i12.33375

Keywords:

Whey, Mango, Beverage, Preparation, Quality Evaluation

Abstract

This study aims to develop a beverage incorporating whey and mango pulp. Beverage was prepared by blending whey and mango pulp in a ratio of 59.9:30, 64.9:2, 69.9:20 and 74.9:15 (with 10% sugar and 0.1% CMC at 0.3% acidity level). Among the treatments, best formulation of the beverage (based on sensory property) was found to be the whey and mango pulp ratio of 69.9:20 with 10% sugar and 0.1% CMC.

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Published

2020-12-19

How to Cite

Pandey, S., & Ojha, P. (2020). Preparation and Quality Evaluation of Mango based Whey Beverage. Journal of Food Science and Technology Nepal, 12(12), 59–61. https://doi.org/10.3126/jfstn.v12i12.33375

Issue

Section

Research Note