食品加工与技术杂志

抽象的

Studies on the Development and Storage of Whey based RTS Beverage from Mango cv. Kesar

Sakhale BK, Pawar VN and Ranveer RC

Whey and juice of mango (Cv. Kesar ) were utilized at various combinations (70:30, 75:25 and 80:20) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for various physico-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared with 70% whey and 30% mango juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall acceptability and also found highest in ascorbic acid content (9.80mg/100g). A reducing trend was observed in total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the storage of beverage at refrigeration temperature over a period of 30 days. The beverage remained unchanged with respect to TSS content along the storage period.