Vol. 12, Special Issue 12 (2023)

Author(s):
HR Tidake, AT Shinde, AN Khatare, RB Kurumkar and DK Dukare

Abstract:
The present research was undertaken with object to study effect of addition of bottle gourd (Lagenaria siceraria) extract in paneer whey on sensory parameters of paneer whey beverage. The paneer whey beverage prepared by using paneer whey and bottle gourd extract in proportion 100:00 (T₁), 70:30 (T₂), 60:40 (T₃) and 50:50 (T₄). The obtained product was subjected for sensory evaluation for treatments T₁, T₂, T₃ and T₄ by using 9 point hedonic scale and observed score for colour and appearance (8.04, 8.08, 8.01 and 7.90), flavour (8.18, 8.21, 8.11 and 7.91), taste (8.22, 8.28, 8.18 and 7.03), consistency (8.04, 8.14, 8.02 and 7.87) and overall acceptability (8.23, 8.73, 7.61 and 7.40). The result indicate that sensory score for colour and appearance, flavour, taste, consistency, overall acceptability of treatment 70:30 (T₂) was more acceptable over control (T₁) as well as treatments T₃ and T₄ respectively.