Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Pawar VN
Pawar VN
India
Publications
-
Research Article
Studies on the Development and Storage of Whey based RTS Beverage from Mango cv. Kesar
Author(s): Sakhale BK, Pawar VN and Ranveer RCSakhale 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. .. View More»
DOI: 10.4172/2157-7110.1000148