Carbonated Flavoured Whey Dink (CFWD) was prepared by blending sugar (8%), stabilizers (that is, carboxy methyl cellulose, carrageenan), colour and flavor (orange red) to liquid whey. The whey drink was subjected to carbonation. The whey drink was evaluated for their physico-chemical and sensory properties till 30 days of refrigerated (4°C) storage. The storage study revealed that fat, lactose, SNF, total solids, acidity and viscosity decreased while pH and total plate count increased with storage period. The significant changes were observed only for fat, lactose, solids-not-fat (SNF), total solids and viscosity. The sensory quality of CFWD containing carragenan was found to be highly acceptable.
Key words: Whey, stabilizer, carbonated drink.
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