Vol. 9, Special Issue 10, Part X (2025)

In the investigation entitled “study on effect of sugar levels on physical quality of litchi essence drink prepared from whey” was conduct in the laboratory department of Animal Husbandry and Dairying, Chandra Shekhar Azad University of Agriculture and Technology Kanpur. In this experiment three levels of sugar combination ratio (8%, 10%, 12%) and three levels of litchi essence (0.1%, 0.2%, 0.3%). The effect of various attributes on quality of drink was analyzed and determine for physical quality flavour, sweetness, colour and appearance, and overall acceptability were determined.

The study revealed that the physical quality of drink, 10% sugar level and 0.2% essence was found better as compared to the other treatment combination.