Whey and juice of guava (Pisdium guajava) were utilized at various combinations (85:15, 80:20, 75:25 and 70:30) for preparation of nutritious beverages and evaluated for various chemicals, microbial and sensory attributes during storage. The study revealed that the beverage prepared with 75% whey and 25% guava juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and over all acceptability. As well as the juice was high content of ascorbic acid (18.87mg/100g). A reducing trend was observed in total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the storage of beverage at refrigeration temperature over a period of 30 days. The Total Counts (TC) was high ranging from 1120-2500 CFU/mL. Mould and yeast count varied between 0.0-18 CFU/mL. This research is aimed at production of whey/guava beverage. At later stages of the project, whey will be introduced into whey guava beverage (75% whey and 25%guava juice).
Banana yogurt was prepared fortified with calcium gluconate (CaG) and calcium lactate (CaL) at levels 1%, 2% and 3% as a source of soluble calcium, prior to fermentation. The calcium salts were added following pasteurization. Viscosity, pH values, lactic acid bacteria (LAB) counts, rheological properties and sensory scores analysis of the yogurt mix samples were investigated. Results showed an increase in pH values by the increase of calcium levels addition. Also, LAB count of yogurt mix samples increased by the increase of calcium levels fortification. Generally, calcium salts had no influence on the rheological properties (viscosity, hardness, springiness, chewiness and cohesiveness) and sensory properties of yogurt mix up to 2% of CaG and 1% of CaL fortification.
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