Author : Rongen Singh, Divya Singh and Frahaan Bhatt

The utilization of guava pulp in the development of whey based beverage showed a great benefit to the dairy industry. The aim was the development of whey guava blended beverage. The ratio of whey and guava pulp that were utilized for the preparation of beverage is 67.5% whey and 20% guava pulp. Different processing time temperature combinations were given to it at 60°C, 65°C and 70°C.Samples were evaluated initially and after that at an interval of 15, 30, 45, 60, 75 and 90 days for sensory analysis including taste, color, aroma and overall acceptability, chemical and microbial analysis. It was found that whey guava beverages pasteurized for 65°C for 25 minutes was found to be best in terms of sensory quality after 45 days and pH, acidity, protein, total sugars and educing sugars found to be high than that of other samples. Effect of different temperatures, timings and storage periods on mean sensory score of whey guava beverage was significant and significant changes were observed in total sugars, reducing sugars, non reducing sugars, protein and vitamin C content.

Keywords: whey-guava blended juice, physicochemical, sensory and microbial characteristics and storage stability

Article published in International Journal of Current  Engineering  and Technology, Vol.4,No.3 (June- 2014)