Vol. 9, Special Issue 1, Part I (2024)

Author(s): DK Dukare, AT Shinde and KR Chavan

Abstract: The present research was undertaken with object to studies on sensory evaluation in chhana whey beverage by utilization of pear (Pyrus communis) juice. The chhana whey beverage was prepared by using chhana whey: pear juice in proportion of 100:0, 90:10, 80:20 and 70:30 (T₁, T₂, T₃ and T₄). The different treatment product was evaluated for its sensory qualities by using 9 point hedonic scale. The score was recorded for colour and appearance (7.42, 7.82, 8.60 and 7.66), flavour (7.46, 7.81, 8.40 and 7.74), taste or mouth feel (7.00, 7.60, 8.55 and 7.70), consistency (7.50, 7.75, 8.40 and 7.70) and overall acceptability (7.40, 7.58, 8.38 and 7.80). From the results it was concluded that 20 percent pear juice in 80 percent chhana whey beverage was highly acceptable.