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Vol. 9, Issue 2, Part H (2024)

Studies on sensory qualities of whey-based mango beverage flavoured with different herbs using natural sweetener as stevia

Author(s): SD Khote, GK Londhe and SG Narwade
Abstract:
The objective of the current study is to evaluate the sensory qualities of whey-based mango beverages flavored with various herbs and sweetened with stevia, a natural sweetener. The panner whey, mango pulp, mint, and ginger extract were used to make the whey-based mango herbal beverage at four different treatments such as 80 percent whey, 20 ml of mango pulp (T1), 71 percent whey, 20 per cent of mango pulp, 9 per cent of mint extract (T2), and 74 per cent whey. 20 per cent mango pulp, 6 per cent ginger extract (T3), 65 per cent whey, 20 per cent mango pulp, 9 per cent mint extract, 6 per cent ginger extract (T4). Stevia 1gm was taken in constant amount to prepare whey based mango herbal beverage. A nine-point hedonic scale was used to assess the sensory qualities of the various treatment products.
Colour and appearance (7.98, 7.13, 7.74, 7.28), flavour (8.13,7.18, 8.58,7.60), taste or mouth feel (8.00, 7.28, 8.60, 7.65), consistency (8.20, 7.90, 8.05, 7.75), and overall acceptability (8.20, 7.40, 8.60, 7.81) were those aspects where the highest scores were obtained. Treatment T3 (74% whey, 20 per cent mango pulp, and 6 per cent ginger extract) was found to have the highest overall hedonic score across every parameter.
Pages: 532-535  |  36 Views  3 Downloads


International Journal of Veterinary Sciences and Animal Husbandry
How to cite this article:
SD Khote, GK Londhe, SG Narwade. Studies on sensory qualities of whey-based mango beverage flavoured with different herbs using natural sweetener as stevia. Int J Vet Sci Anim Husbandry 2024;9(2):532-535.
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International Journal of Veterinary Sciences and Animal Husbandry