author(s)
YK Naik, PL Choudhary, Archana Khare and Sumit Mahajan

abstract
In the present study, efforts have been made to develop whey based watermelon beverage with the addition of betel leaves distillate viz., 0 – 3%. Storage study was undertaken for a period of 30 days at 7±10C at the regular interval of 10 days. The prepared beverage was evaluated using 9 point Hedonic scale for overall acceptability. Techno-economic feasibility of beverage on small scale (250 liter/day) was worked out. The study revealed that the beverage prepared with the addition of 2% betel leaves distillate scored high i.e. 8.5 on 9-point Hedonic scale. It was prepared from watermelon juice containing 14.20% TSS, 8% total sugar, 0.15% acidity, 1.0% ascorbic acid and pH 5.1. Chhana whey used for beverage preparation contained 6.30% Total Solid, 0.24% acidity, pH 4.6, 4.80% Lactose, 0.10% Protein and 0.10% Fat. The fresh beverage (2% betel leaves distillate) contained 21.13% TSS, 0.16% acidity, pH 5.1, 0.78 mg/100 gm ascorbic acid, 2.92% reducing sugar and 16.29% total sugar. After 30 days interval slight variation in various parameter have been observed i.e. 21.66%TSS, 0.163% acidity, pH 5.05, 0.76 mg/100 gm ascorbic acid, 3.82% reducing sugar and 16.11% total sugar having average sensory score 8.4. It was observed that betel leaves distillate worked as a natural preservative. Techno-economic feasibility analysis suggested that beverage prepared from 2% betel leaves distillate was costing Rs 6.12/250 ml which is much lower than other similar type of drinks.