Name: Formulation of Whey Based Ready-To-Serve Fruit Beverages (en Inglés)
SKU: 66206317
Price: 55580.00 CLP
Availability: InStock
Author: Kumar, K. Vinay Promod
ISBN: 9786208451806

portada Formulation of Whey Based Ready-To-Serve Fruit Beverages (en Inglés)

Formulation of Whey Based Ready-To-Serve Fruit Beverages (en Inglés)

Formato

Libro Físico

Editorial

LAP Lambert Academic Publishing

Autor

Kumar, K. Vinay Promod

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2x0.4 cm

ISBN13

9786208451806

Formulation of Whey Based Ready-To-Serve Fruit Beverages (en Inglés)

Kumar, K. Vinay Promod (Autor) · LAP Lambert Academic Publishing · Tapa Blanda

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Reseña del libro "Formulation of Whey Based Ready-To-Serve Fruit Beverages (en Inglés)"

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.