Open AccessEffect of ginger (Zingiber officinalis L.) on chemical and microbial quality of Chhana whey beverage
Author(s) -
N. Sharma,
K.D. Chavan,
V.B. Jaybhay
Publication year - 2022
Publication title -
international journal of agricultural sciences/international journal of agricultural sciences
Language(s) - English
Resource type - Journals
eISSN - 0976-5670
pISSN - 0973-130X
DOI - 10.15740/has/ijas/18.1/259-264
Subject(s) - titratable acid , food science , flavour , zingiber officinale , sugar , chemistry , organoleptic , lactose , total dissolved solids , mathematics , traditional medicine , medicine , environmental engineering , engineering
The present investigation was planned to evaluate the effect of ginger on Chhana whey beverage (CWB). The pre optimized and finalized different levels of ginger powder in Chhana whey were used to the experimental treatments. The experiments were laid out in Completely Randomized Design with four replications for pre experimental and experimental trials. The experimental treatments were; without ginger powder (T0), addition of 0.1% (T1), 0.2% (T2), 0.3% (T3), 0.4% (T4) ginger powder. All the experimental samples were analyzed for chemical and microbiological qualities on day 0 (fresh). On increasing level of ginger over 0.3 % and 10% sugar, the sensory scores for colour and appearance, consistency, flavour and overall acceptability was going decreasing. The chemical parameters like lactose protein, total sugar, total solids, titratable acidity increased significantly (p<0.05) whereas fat was irrespective and pH show close similarity. The SPC counts increased, The YMC and coliforms were not detected. Better quality Chhana whey beverage (CWB) could be prepared by blending of 0.3 % ginger powder and 10% sugar.