Studies on development of a process for preparation of fermented carbonated whey beverage

Citation
Sy. Shaikh et al., Studies on development of a process for preparation of fermented carbonated whey beverage, J FD SCI M, 38(5), 2001, pp. 519-521
Citations number
10
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
519 - 521
Database
ISI
SICI code
0022-1155(200109/10)38:5<519:SODOAP>2.0.ZU;2-6
Abstract
A process developed for the preparation of fermented carbonated whey bevera ge was found highly acceptable with respect to sensory and physico-chemical qualities. The heat and chemical pre-treatments given to whey for clarific ation also improved physical qualities. The developed fermentation process imparted acceptable lactic acid flavour by hindering unacceptable odour of natural whey. The carbonation of beverage further helped in improving the a cceptability. A sugar level of 12.0%, pineapple flavour of 0.1% and carbona tion of 72.48 kg cm(-1) were found most acceptable and the product was like d extremely well by the judges.