International Journal of Agriculture Extension and Social Development

author(s)
Dharmendra Solanki, Dr. MPS Yadav, Vikash Kumar, Vikash Kumar Verma, Dr. Deepak Singh, Dr. Brajapal Singh, Kuldeep and Sarvmangal Verma

abstract
The resent investigation was conducted at the Department of Animal Husbandry and Dairying, C.S. Azad University of Agriculture and Technology, Kanpur. This study evaluated the effect of three types of fruit juice viz., Pineapple (A₁), Pomegranate (A₂) and Sweet lime (A₃) on the sensory properties of whey beverages with different fruit juices. The impact of four juice concentration levels (15%, 20%, 25%, and 30%), three sugar levels (6%, 8%, and 10%), and five storage periods (0, 7, 14, 21, and 28 days) was systematically assessed. The sensory evaluation revealed that Pineapple juice-based beverages (A₁) achieved the highest flavour score (7.60), followed by sweet lime (A₃) with 7.45, and pomegranate (A₂) with 7.39. Beverages with 25% fruit juice (B₃) recorded the best flavour score (8.18), and those with 10% sugar (C₃) were preferred with a mean score of 8.00. Fresh samples (D₁) exhibited the highest sensory appeal with a flavour score of 8.02, which significantly declined by the 28th days (D₅) to 5.30, indicating storage-related sensory deterioration.