Standardization of technology for the manufacture of Guava-whey beverage

摘要

Attempts were made to develop a soft beverage from paneer whey and guava. The whey had on an average 0.31, 0.49 and 6.12% protein, ash and total solids respectively. Three types of guavas, market grade, Lucknow-49 and Banarsi Surkh, and 3 types of edible colours, rose, orange and lemon were used with different sugar levels. The guava extract:whey ratios used were 1:5, 1:4 and 1:3. The guava-whey beverage formulated by using Banarsi Surkh variety of guava extract at 1:3 ratio with 8.0% sugar and lemon colour had the highest sensory score. Carbonation enhanced the acceptability of guava-whey beverage. The finished product contained on average 12.33, 11.68, 0.34 and 0.31% total solids, carbohydrates, protein and ash respectively.