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Vol. 8, Issue 6 (2019)

Development of buttermilk with fruit juices and appraisal of their nutritional qualities

Author(s):
Manju Jakhar and Monika Jain
Abstract:
The experiment was conducted at the department of home science, Banasthali Vidyapeeth, Tonk, Rajasthan in 2006.This study was carried out with the objective of developing beverages using fruit juices (apple and orange) and incorporating buttermilk at various percentage levels and to conduct chemical analysis. Nutritional evaluation results revealed that the overall acceptability of orange beverages was good. Apple juice buttermilk was least preferred by the panel. Total solids were high in apple juice beverage that was 20.71 in 10% beverage, least value was 11.60 in orange juice 10% beverage. Protein value was varied between 2.05 – 2.95. Fat content was 0.80-2.10. Ascorbic acid level in the juices ranged between 3.65- 5.99 and it was found to be decreasing with increasing amount of whey. Acidity ranged was 0.45 - 0.74, it was increasing with the increase amount of whey. Ash content level was also increased, the range was 0.10-5.60. The storage of the juices was also carried out for a 15 days, acceptability declined on storage. Orange juice was highly in acceptable.
Pages: 404-407  |  393 Views  209 Downloads


The Pharma Innovation Journal
How to cite this article:
Manju Jakhar, Monika Jain. Development of buttermilk with fruit juices and appraisal of their nutritional qualities. Pharma Innovation 2019;8(6):404-407.

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