Studies on the Development and Storage of Whey based RTS Beverage from Mango cv. KesarSakhale BK1, Pawar VN2 and Ranveer RC3*
- *Corresponding Author:
- Ranveer RC
Department of Food Science and Technology
Shivaji University, Kolhapur (MS), India
E-mail: [email protected]
Received date: February 13, 2012; Accepted date: March 12, 2012; Published date: March 15, 2012
Citation: Sakhale BK, Pawar VN, Ranveer RC (2012) Studies on the Development and Storage of Whey based RTS Beverage from Mango cv. Kesar. J Food Process Technol 3:148. doi:10.4172/2157-7110.1000148
Copyright: © 2012 Sakhale BK, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.