Fermentation time (h)
Color and Appearance
Consistency
Flavor
Overall acceptability
Whey
Whey-pine-apple juice blend (65:35)
Whey
Whey-pine-apple juice blend (65:35)
Whey
Whey-pine-apple juice blend (65:35)
Whey
Whey-pine-apple juice blend (65:35)
5
8.83
8.92
8.74
8.69
8.58
8.88
8.65
8.87
10
8.63
8.39
8.29
8.21
8.33
8.42
8.26
8.3
15
8.08
8.07
8.09
8.03
7.88
7.16
7.92
7.57
20
7.48
7.90
6.36
7.62
6.52
5.87
7.00
6.41
24
5.99
6.53
5.76
6.04
4.34
4.39
4.82
4.99
S.E.M
CD at 5%
S.E.M
CD at 5%
S.E.M
CD at 5%
S.E.M
CD at 5%
Medium (A)
0.035
0.099
0.03
0.086
0.045
0.129
0.044
0.124
Fermentation time (B)
0.055
0.156
0.048
0.136
0.072
0.204
0.069
0.196
A x B
0.078
0.221
0.068
0.193
0.102
0.288
0.098
0.277
Table 2:
Effect of
Lactobacillus acidophilus
on sensory characteristics of whey with and without pineapple juice at 37 ± 1°C.