Sensory quality of chakka whey beverage blended with khas (Vetiveria zizanioides) root extract
Author(s): SV Donode, SR Shegokar, SD Chavan, PA Kahate and NK Patke
Abstract: The present investigation entitled “Utilization of Khas (Vetiveria Zizanioides) root extract in Preparation of chakka whey beverage” was undertaken in Department of Animal Husbandry and Dairy Science Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to utilize valuable, nutritious chakka whey with Khas root extract for preparation of chakka whey beverage, to evaluate sensory quality, to analyse physico-chemical properties and to study the cost of production of chakka whey beverage with different levels of Khas root extract. The chakka whey beverage was prepared by using different levels of Khas root extract @ 0, 0.1, 0.2, 0.3 and 0.4 in treatments T1, T2, T3, T4 and T5 respectively. The sugar was added @ 10 per cent in proportion to whey. The overall acceptability of chakka whey beverage prepared with 0.3 per cent Khas root extract level (T4) was significantly superior and more acceptable than other levels of Khas root extract. The chemical composition study shows that protein, total solids and acidity increased while fat and pH decreased with increasing levels of Khas root extract in chakka whey beverage.
How to cite this article:
SV Donode, SR Shegokar, SD Chavan, PA Kahate, NK Patke. Sensory quality of chakka whey beverage blended with khas (Vetiveria zizanioides) root extract. Int J Vet Sci Anim Husbandry 2025;10(1S):32-34.