Vol. 9, Special Issue 1 (2024)

The present research was undertaken to study the effect of addition of bottle gourd (Lagenaria siceraria) extract on chemical composition of paneer whey beverage. The paneer whey beverage was prepared using paneer whey plus bottle gourd extract in proportion 100:00 (T₁), 70:30 (T₂), 60:40 (T₃) and 50:50 (T₄). The chemical composition (fat, protein, moisture, total solids, ash, lactose, total sugar and SNF) of paneer whey beverage blended with bottle gourd extract was determined. The protein (0.42, 0.45, 0.47 and 0.49 percent), moisture (93.37, 93.47, 93.52 and 93.57 percent) content of paneer whey beverage blended with bottle gourd extract increased significantly due to replacement of paneer whey with bottle gourd extract. However fat (0.51, 0.48, 0.46 and 0.44 percent), total solids (6.64, 6.54, 6.49 and 6.43 percent), ash (0.53, 0.43, 0.37 and 0.32 percent), lactose (4.76, 4.66, 4.61 and 4.56 percent), total sugar (6.25, 6.15, 6.11 and 6.05 percent) and SNF (6.13, 6.06, 6.03 and 6.00 percent) towards higher level of addition of bottle gourd extract in paneer whey.