Process Optimization For Preparation of Whey Beverage Blended with Dragon Fruit (Hylocereus Spp.)

The main objective of this research work was to optimize levels of dragon fruit and sweetner, to study sensory qualities of whey beverage. Initially, experimental trials were conducted to decide the cultivar, form, sweetner and whey. The data generated during the course of this investigation was statistically analyzed using Completely Randomized Design (CRD). On the basis of results of sensory evaluation, the most acceptable three levels of dragon fruit pulp (1, 2 and 3 per cent) and two levels of jaggery (7 and 8 per cent) were selected for experimental trials. It was observed that, all sensory attributes viz., flavour, colour and appearance, consistency and overall acceptability of fresh whey beverage under different treatment combinations were significant. The treatment T3 (8.38) had maximum flavour score and treatment T0 (7.13) had the lower score. Treatment T3 (8.33) had maximum colour and appearance score and treatment T0 (7.21) had lower score. Treatment T5 (8.34) had maximum consistency score and treatment T0 (7.18) had lower score and the treatment T3 (8.30) had maximum overall acceptability score and treatment T0 (7.18) had lower overall acceptability score, respectively. The average chemical compositions of fresh whey beverage samples prepared under different treatment combinations ranged from 0.30 to 0.58 per cent fat, 0.47 to 3.32 per cent protein, 0.43 to 0.68 per cent ash, 4.23 to 4.42 per cent reducing sugar, 8.07 to 8.28 per cent non reducing sugar, 13.50 to 17.12 per cent total solid, 4.56 to 5.60 pH, 0.68 to 0.79 per cent acidity and vitamin C was upto 2.56, respectively.