This study was conducted to produce pineapple flavoured whey drink and assess its physicochemical, microbial and sensory quality. Four samples were prepared by addition of 0%, 10%, 20% and 30% (v/v) of pineapple juice to whey drink. Results show that titratable acidity, dry matter, ash and vitamin C were increasing with addition of pineapple juice. On the other hand, pH and fat were reducing but no effect was observed for the sugar content. During storage, for all the drinks produced, pH reduced while titratable acidity increased. The pineapple juice caused a reduction of yeasts and moulds count but no effect was observed for the total plate count. It improved sensory property of whey drink in general and significantly at 30% and 20% in terms of consistency and colour, respectively. Flavouring whey with 30% of pineapple juice could be recommended.
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