UGC Approved Journal no 63975(19)

ISSN: 2349-5162 | ESTD Year : 2014
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Published in:

Volume 9 Issue 9
September-2022
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIR2209314


Registration ID:
502677

Page Number

d106-d115

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Title

DEVELOPMENT AND STANDARDIZATION OF WHEY BASED GUAVA JUICE

Abstract

Guava fruit is rich in dietary fibers and water-soluble vitamins. Guava has excellent flavour and nutritive value adds to the present potential for development of beverage like ready to serve. Whey is waste utilization of dairy industry which is rich in protein. A study was undertaken to supply an appropriate as prefer guava juice with proper suspension of fruit pulp. The five different composition of guava fruit juice and whey are (S0 juice 100%, S1 juice 90% whey 10%, S2 juice 80% whey 20%, S3 juice 70% whey 30%, S4 juice 60% whey 40%) with constant TSS and 0.3% acidity. Sodium benzoate is used as preservative. The organoleptic properties of juices were evaluated by semi trained panelist consisting of 10 panelists members. The result showed that color, flavour, taste, consistency and overall acceptability of sample S3 containing 11.32 ºBrix of TSS 70% juice and 30% whey got higher score, other samples were moderately acceptable. After 12 weeks of storage period of S0, S1, S2, S3 and S4 slightly changed in TSS and acidity.

Key Words

Key words – TSS, Preservative, Consistency, Organoleptic Properties, Quality Attributes.

Cite This Article

"DEVELOPMENT AND STANDARDIZATION OF WHEY BASED GUAVA JUICE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 9, page no.d106-d115, September-2022, Available :http://www.jetir.org/papers/JETIR2209314.pdf

ISSN


2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

"DEVELOPMENT AND STANDARDIZATION OF WHEY BASED GUAVA JUICE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 9, page no. ppd106-d115, September-2022, Available at : http://www.jetir.org/papers/JETIR2209314.pdf

Publication Details

Published Paper ID: JETIR2209314
Registration ID: 502677
Published In: Volume 9 | Issue 9 | Year September-2022
DOI (Digital Object Identifier):
Page No: d106-d115
Country: Ahemdnagar, Maharashtra, India .
Area: Science & Technology
ISSN Number: 2349-5162
Publisher: IJ Publication


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