EVALUATION OF KOKUM (GARCINIA INDICA) AS VALUE ADDED INGREDIENT IN WHEY BEVERAGE
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Date
2021
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DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
The present investigation involved evaluation of Kokum (Garcinia indica) as
value added ingredient in whey beverage. The experiment was conducted in three
phases. Phase I: Development of a tentative method for manufacturing of Kokum
whey beverage (KWB); Phase II: Optimizing the TS level of reconstituted whey, level
of sugar and level of Kokum syrup using Response Surface Methodology and Phase
III: Evaluating the developed product for its physico-chemical properties, microbiological quality and assessing its shelf life.