alexa Studies on the Development of Whey Based Mango Beverage
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article

Studies on the Development of Whey Based Mango Beverage

Chavan RS1*, Nalawade T1 and Anit Kumar2

1National Institute of Food Technology Entrepreneurship and Management, Kundli-131028, Haryana

2Department of Biotechnology, Junagadh Agricultural University, Junagadh, Gujarat

*Corresponding Author:
Chavan RS
National Institute of Food Technology Entrepreneurship and Management, Kundli-131028, Haryana
E-mail: [email protected]

Received date: 06/04/2015 Accepted date: 13/04/2015 Published date: 20/04/2015



Whey based mango beverage (WMB), whey powder based mango beverage dry mix (WPMB), and whey protein concentrate based mango beverage dry mix (WPCMB) were prepared with different combinations. Based upon the sensory analysis, one formulation for each beverage was replicated thrice. The storability of the beverage was studied at 4 ± 1ºC for 30 days. The storage study showed that there is an increasing trend in the acidity and a decreasing trend in the pH and but fat, protein and total sugar had a non significant effect during storage for all the three samples. Total viable count, yeast and mold count, coliform count was analysed using standard methods. The Total Viable Counts (TVC) was ranging from 2.38×104 to 2.60×104 cfu/mL in WMB, while it ranged from 2.40×104 to 2.30×104 and 2.55×104 to 2.45×104 in WPMB and WPCMB respectively. Yeast and mould count was found to be maximum in WPCMB samples. Faecal coliform count was found to be minimum in WMB and WPCMB, while non-faecal coliform was found to be higher in WPCMB. Overall acceptability of the product showed a decrease in case of WMB, while it showed a non significant effect on the other two samples


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