Author(s):

Wavhal AS, Padghan PV, Patange SB, Ingale RR and Waghmare SS

Abstract: Alcoholic whey beverage was prepared by using yeast culture as an adjunct from chakka whey. Attempt has made to increase sensory properties of alcoholic beverage from chakka by using yeast culture as an adjunct. The product obtained was subjected for chemical analysis and organoleptic evaluation by panel of judges. The Sensory characteristics of product based on human senses ie smell, taste, touch. It was also observed that the colour and appearance score for treatment T0, T1, T2 and T3 was 7.8, 7.0, 8.0, and 7.5 respectively. Flavour score was 6.38, 8.00, 8.05 and 7.25 respectively. Consistency was 6.27, 6.77, 8.10 and 7.26 respectively. Taste score was 7.8, 7.5, 8.0, and 7.0 respectively. Overall acceptability score for treatments 7.00, 6.63, 7.50 and 6.75 respectively. The storage period on the basis of sensory score recorded during storage period at refrigerated and room temperature was found 35 and 4 days.

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