SENSORY EVALUATION OF SKIM MILK BEVERAGE FORTIFIED WITH WHEY PROTEIN CONCENTRATE AND CARROT

摘要

Dairy beverage formula was prepared by dissolving l% whey protein concentrate powder in fresh skim milk ,15%carrot mash as a source for bate- carotene, 5%sugar cane and 0.08% dariloid as stabilizer. The mixture was homogenized, heated to 85 deg C for15 min. , rapidly cooled , bottled in sterilized stopper glass bottles and cold stored at 5 deg C+-.l. Samples were analyzed when fresh for gross composition, then after 3,7 and 10 days of cold storage for acidity, pH, viscosity and sedimentation index .Samples were also evaluated organoleptically by two ways: descriptive method and hedonic method. The results showed that the acidity, viscosity and sedimentation were increased during cold storage. On the other hand, pH had took an opposite trend. Colour took high degree when fresh in both control and treatments and then decreased until the end of storage. Or-ganoleptic descriptive scoring showed 'that the healthy beverage was acceptable and gained high score when fresh then all the scoring attributesdecreased gradually during cold storage until 10 days. Regarding the consumer hedonic questionnaire 35% of the group had answered dislike against 65% answered like this healthy beverage. However, statistical analysis showed no significant difference between means for descriptive and hedonic evaluation at P<0.05.