ISSN

0974-4150 (Online)
0974-4169 (Print)


Author(s): M. Maheswarlu, L. Anitha, K.V. Sucharitha, M. Leelavathi

Email(s): maheshfoodtech8@gmail.com

DOI: Not Available

Address: M. Maheswarlu, L. Anitha, K.V. Sucharitha and M. Leelavathi
Department of Food Science and Technology, GITAM Institute of Science, GITAM University, Visakhapatnam - 530045
*Corresponding Author

Published In:   Volume - 3,      Issue - 3,     Year - 2010


ABSTRACT:
Whey is the third portion of the milk rich in essential amino acids, micro nutrients and minerals. In the sense, whey is the nectar obtained from the milk. Whey could be used in the formulation of nutritive soft drinks (alcoholic and non alcoholic) or high protein beverage and might be used with the addition of fruit juices A variety of beverages consisting plain, carbonated, alcoholic and fruit flavored has been successfully developed and marketed all over the world, because their solids The present study was planned to develop beverage with whey and fruit by enriching with leaf powder concentrate which is rich in iron. Whey, pomegranate juice proportions were standardized, ginger extract was added to enhance flavour, drumstick and cauliflower leaf powders were value added to increase iron content. The whey and the other ingredients were processed blended bottled and stored under refrigerated conditions for 30 days. Sensory, physico chemical microbiological changes were studied periodically during the storage period. Among the different proportions the beverage containing whey 55 ml pomegranate juice 40 ml was accepted and composition study increase in TSS, Acidity and pH decreased on storage over a period of 30 days.


Cite this article:
M. Maheswarlu, L. Anitha, K.V. Sucharitha, M. Leelavathi. Qualitative Changes in Whey Based Pomegranate (Punica granatum) Beverage during Storage Period. Asian J. Research Chem. 3(3): July- Sept. 2010; Page 669-672.


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