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Standardization of technology for the manufacture of guava whey beverage

1999; Indian Dairy Association; Linguagem: Inglês

2454-2172

Waikhom Somraj Singh, C. M. Kapoor, Diksha Srivastava,

Psidium guajava Extracts and Applications

Attempts were made to develop a soft beverage from paneer whey and guava. The whey had on an average 0.31, 0.49 and 6.12 per cent proteins, ash and total solids, respectively. Three types of guavas viz., market grade, Lucknow-49 and Banarsi Surkh, and three types of edible colours i.e. rose, orange and lemon were tried with different sugar levels. The guava extract and whey ratios were tried at 1:5, 1:4 and 1:3 The guava whey beverage formulated by using Banarsi surkh variety of guava extract at 1:3 ratio with 8.0 per cent sugar level and lemon colour scored highest. The carbonation enhanced the acceptability of guava-whey beverage. On an average, the finished product contained 12.33, 11.68, 0.34 and 0.31 per cent total solids, carbohydrates, protein and ash, respectively.