Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the
coverage of the most important and influential journals
to meet the needs of the global scientific community.
Background and Objectives: Whey is a byproduct of cheese or casein or shrikhand product. Whey is containing almost all water soluble nutrients present in milk particularly lactose, whey protein, vitamins and minerals. The present investigation was carried out to study the effect of level of juice in whey beverage and to study the acceptability of bael fruit beverage. Materials and Methods: Whey beverage was prepared by supplementing different levels of bael fruit pulp viz., 1, 2, 3 and 4% to the whey beverage. Whey beverage prepared without pulp served as control and was compared with the treatments. Results: The maximum mean sensory score was obtained to the beverage samples of treatment T0 and T1 for the taste. For the taste, sample T1 got highest (8.16) score however sample T4 got (1.58) lowest score. The overall acceptability of the treatments decreased when the level of fruit pulp increased. It also observed that when pulp level increased the score for smell also increased but reduced the taste score. It may be happened due to the taste of this fruit. Conclusion: From the present investigation it is concluded that the overall acceptability of all the treatments decreased when the level of fruit pulp increased. It is also observed that when pulp level increased the score for smell also increased but reduced the taste score it might be due to the bitter taste of this fruit. Therefore, when the level of pulp increased the score for the taste reduced. It is recommended that bael fruit can be effectively used for the production of this newly invented beverage.
