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FORMULATION OF WHEY BASED READY-TO-SERVE FRUIT BEVERAGES

By Kumar, K. Vinay Promod

FORMULATION OF WHEY BASED READY-TO-SERVE FRUIT BEVERAGES

By Kumar, K. Vinay Promod

0 - Default Title
Description
Whey based beverages with different concentrations of tomato and sweet orange juice and standard ingredients of RTS beverage were prepared. These beverages were analyzed for physico chemical parameters like pH, acidity, TSS, ascorbic acid, total sugars, reducing sugars, lycopene, microbial quality (bacteria, yeast, and mold), shelf life and acceptability. The beverages were stored till spoilage and analysis was carried out at 15 days interval.The results indicated that on storage, acidity and reducing sugars increased significantly whereas pH, total sugars, ascorbic acid and lycopene decreased significantly in all the treatments. TSS did not change appreciably during storage and no microbial growth was observed up to 30 days but from then onwards yeast and mold growth was observed. Scores for all sensory parameters decreased with the increase in storage period. Significant decrease in scores was observed after 45 days to 60 days of storage. The best treatment was found to be whey: tomato (65:35) of all the whey based tomato RTS beverage and whey: sweet orange (65:35) of all whey based sweet orange RTS beverage.
Product details
Binding:
Paperback
Number of Pages:
72
Release Date:
2025-06-16
Publication Date:
2025-06-16
Publisher:
LAP LAMBERT Academic Publishing
Languages:
Original: English
ISBN10:
6208451809
ISBN13:
9786208451806
GPSR Manufacturer Reference:
[email protected]
Weight:
125 g
Height:
150 cm
Width:
220 cm
Thickness:
5 cm
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