Effect of different levels of Aonla juice on the physicochemical properties of Paneer whey beverage
Year: 2025
Type: article
Abstract: The present study was carried out in the Department of Animal Husbandry and Dairy Science at Dr. PDKV, Akola, to utilise nutrient-rich paneer whey by incorporating aonla juice to develop a value-added product—paneer Whey beverage. The beverage was formulated using various combinations of paneer whey and aonla juice as follows: T1 - 100% paneer whey + 0% aonla juice, T2 - 98% paneer whey + 2% aonla juice, T3 - 96% paneer whey + 4% aonla juice, T4 - 94% paneer whey + 6% aonla juice, and T5 - 92% paneer whey + 8% aonla juice. Chemical analysis revealed that with increasing levels of aonla juice, there was a rise in fat, protein, total solids, solid-not-fat, and acidity, while moisture content showed a decreasing trend.
Authors: SG Gangawane, RR Shelke, PA Kahate, KU Bidwe, SG Bharad
Institution: Dr Panjabrao Deshmukh Krishi Vidyapeeth
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4412897699