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

Shaikh, SY Rathi, SD Pawar, VD Agarkar, BS

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

10

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

5

2001

519 - 521

ISI

0022-1155(200109/10)38:5<519:SODOAP>2.0.ZU;2-6

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.