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VOL. 10, ISSUE 4 (2025)
Development and Sensory acceptability of Flavoured Whey Drink incorporated with Moringa Leaf Powder
Authors
Piverjeet Kaur Dhillon, Prabjeet Singh
Abstract
This study aimed to convert a pollutant i.e.
whey into a health promoting drink by incorporating Moringa leaf powder
(MLP) considered a super food of vegetable origin into it. Furthermore, Moringa
or some of its part have not been reported to be blended with whey in
previously documented studies. On the basis of existing value-added whey
technologies, three treatments namely T1, T2 and T3
were developed using medium acidic whey (MAW) (pH = 5.33), sugar and MLP as
99%, 8% and 1%, 98%, 8% and 2%, and 97%, 8% and 3% concentrations,
respectively. These treatments were evaluated against T0 (Plain MAW)
for different sensory characteristics viz. appearance, colour, flavor,
aroma, mouth-feel and overall acceptability through using 9-point hedonic
scale. The results revealed that there was a significant difference (p<
0.05) in sensory parameters among all the treatments and T2 was
found highly acceptable treatment with mean score of 8.0 for overall
acceptability. Bitter taste was observed in T3, though having overall
acceptability score of 7.0 whereas T0 and T1 had 4.0 and
6.0 overall acceptability scores, respectively. Flavoured whey drink can be
developed by blending MLP at 2% level in 98% of MAW.
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Pages:13-15
How to cite this article:
Piverjeet Kaur Dhillon, Prabjeet Singh "Development and Sensory acceptability of Flavoured Whey Drink incorporated with <i>Moringa </i>Leaf Powder". International Journal of Food Science and Nutrition, Vol 10, Issue 4, 2025, Pages 13-15
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