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Vol. 12, Issue 1 (2023)

Studies on antioxidant properties of kiwi fruit (Actinidia deliciosa) pulp mixed Chakka whey beverage

Author(s):
Ranjit Shivaji Rananavare, Dr. Narendra Sudamrao Kamble, Sachin Namdev Waychal and Mohini Bhimrao Shevale
Abstract:
Chakka whey beverage prepared with kiwi fruit pulp in different proportion of 100:0 (T1), 95:5 (T2), 90:10 (T3) and 85:15 (T4), respectively. The product obtained was subjected for antioxidant properties analysis. On an average the TEAC 0.422, 0.879, 1.259 and 1.515 μmol/mg protein for treatment T1, T2, T3 and T4, respectively. It was revealed that Trolox Equivalent Antioxidant Capacity (TEAC) was increased as level of kiwi fruit pulp increases in chakka whey.
Pages: 1420-1424  |  199 Views  115 Downloads


The Pharma Innovation Journal
How to cite this article:
Ranjit Shivaji Rananavare, Dr. Narendra Sudamrao Kamble, Sachin Namdev Waychal, Mohini Bhimrao Shevale. Studies on antioxidant properties of kiwi fruit (Actinidia deliciosa) pulp mixed Chakka whey beverage. Pharma Innovation 2023;12(1):1420-1424.

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