Studies on effect of value addition in whey potato fermented products

Abstract

The three different types of whey viz., Paneer, Chakka and channa were utilized as base material for preparation of whey-potato fermented product. This product was prepared by adjustment of pH of whey at 6.4, addition of potato (nearly 30%) to the level of milk solids (12.69%), fermentation with LF-40 starter culture (2%), by incubating at 30±1 0 C for 12 hr, sweetening with 5 per cent sugar, packaging in cups and store at 5-7 0 C, be adopted. Channa whey system (T 2 ) produced organolepticaly superior product but samples T 4 (Equal quantity of three whey ) and T 0 ( Plain lassi ) were also comparable to them. The addition of vanilla (essence) @ 0.06 ml and pista (colour) @ 0.03 ml per 100 ml of whey potato fermented product had more acceptability as compared to without addition of them. Considerable increase in the sensory score (8.30 ± 0.12) was observed due to preparation of Kadhi prepared from whey potato fermented product. Consumers appreciated the plain whey potato fermented product with remark of "very good to excellent".