Physico-Chemical Analysis Of Whey And Bael Pulp

Chapter -4
Results and discussion The data were analysed showing effect of varying proportions of whey and bael pulp and different types of preservatives i.e. herbal and chemical on physicochemical, sensory and microbiological properties of prepared whey bael beverages (WBB). The results of the present study have been discussed in this chapter under the following headings.
4.1 Chemical composition of whey and bael pulp.
4.2 Physico-chemical analysis of whey and bael pulp.
4.3 Physico-chemical analysis of whey bael beverages (WBB).
4.3.1 Titrable acidity
4.3.2 pH
4.3.3 Total soluble solids
4.3.4 Total sugar
4.3.5 Reducing sugar
4.3.6 Vitamin C
4.3.7 Beta carotene
4.4 Effect of storage on the sensory quality characteristics

Ascorbic acid and beta carotene content were also analyzed in bael pulp. The physico-chemical analysis of whey and bael pulp is given in Table 4.2. The TSS of bael pulp was much higher as compared to whey. The TSS and pH of the bael pulp were 22.07 and 5.13 respectively and these values slightly varied from the values of 22.31 and 5.33 as given by Chakraborty et al. (2014). Vitamin C and β carotene in bael pulp was 6.77mg and 52.60µg respectively. Similar results have been reported by Singh et al. (2014). The acidity of whey was higher as compared to bael pulp. The acidity of bael pulp was same as stated by Ghosh & Gangopadhyay,

Acidity of fresh beverage samples NA, NB, NC, CA, CB, and CC were 0.28, 0.27, 0.29, 0.27, 0.29 and 0.27 % respectively. The increase in acidity was observed highest (0.55%) at the end of 28 days of storage for the beverages NB and CA containing mentha extract and potassium metabisulphite as a preservative respectively. The acidity was increased in all the samples during the storage period. Similar increase in acidity of beverages during storage had been reported by previous researchers Pawar et al. (2004); Sikder et al. (2001); Yadav et al. (2010); Naik et al. (2009). The acidity was increased with the increase in proportion of bael pulp in the prepared beverages (Dhamsaniya & Varshney, 2013). The increase in acidity was due to conversion of lactose to lactic acid, and formation of organic acid by ascorbic acid present in juice. This increase might also have been attributed to polyphenols present in mentha extract and their degradation. The conversion of proteins into amino acids during storage is also possible. The findings are in agreement with the findings reported by previous researchers Soliman et al. (1995); Sikder et al. (2001). There was a slight difference in the increasing acidity trend in herbal and chemical whey bael beverage, in herbal beverages the acidity readily increased as compared to chemically preserved beverage. Divya & Kumari, (2009) also studied the