Vol. 12, Issue 1 (2023)

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 T_4, respectively. It was revealed that Trolox Equivalent Antioxidant Capacity (TEAC) was increased as level of kiwi fruit pulp increases in chakka whey.