Effect of Different Levels of Paneer Whey on Quality of Carrot Halwa

A study was undertaken by utilizing different levels of Paneer whey (i.e. 0.5%, 1% and 1.5%) for manufacturing of good quality carrot Halwa. Grated carrot and a mixture of Ghee, sugar, cardamom, cashewnut were used as other ingredients. The quality of Halwa was highly influenced by carrot and their concentration in whey. Whey greatly improved the shelf-life of carrot Halwa. The product was analyzed for organoleptic attributes (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Chemical (Fat, protein, carbohydrate) and microbiological (SPC, Coliform, Yeast and mold count) analysis were done for estimating its nutritional content and shelf-life. As per as product overall acceptability judged by the panelist, the treatment can be rated as T₃ > T₂ > T₁ > T₁.