Development of Whey Beverage by using Jackfruit (Artocarpus heterophyllus L.) Pulp

Background: In the present study, whey beverage was prepared by using paneer obtained from buffalo milk incorporated with Barka (soft flesh) type jackfruit pulp at different levels @ 5, 10, 15 and 20 per cent sugar were added 10 of for all treatments. Methods: Jackfruit in dairy processing laboratory under hygienic condition slight modification reported methodology. Result: From results investigation, it may be concluded that could successfully utilized preparation beverages. The addition improved sensory quality overall acceptability finished product. most acceptable found (T3) scored highest points (8.52) contained total solids, fat, protein, titratable acidity pH as 16.56, 0.29, 0.60, 0.22 5.00, respectively. score treatment T2 T4 almost same i.e., 7.82 7.83, respectively which indicates these treatments equally good. lowest recorded T1 5 (7.76). differences scores possessed highly significant.