FORMULATION OF WHEY BASED READY-TO-SERVE FRUIT BEVERAGES - Couverture souple

Kumar, K. Vinay Promod

Couverture souple

ISBN 10 : 6208451809 ISBN 13 : 9786208451806

Editeur : LAP LAMBERT Academic Publishing, 2025

Synopsis

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.

Détails de l'édition

• Éditeur: LAP LAMBERT Academic Publishing
• Date d'édition: 2025
• Langue: anglais
• ISBN 10: 6208451809
• ISBN 13: 9786208451806
• Reliure: Broché
• Nombre de pages: 72
• Coordonnées du fabricant: non disponible
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