Development and evaluation of plant protein fortified mango beverages
| dc.contributor.advisor | Siddiqui, Saleem | |
| dc.contributor.author | Ahmed, Naseer | |
| dc.date.accessioned | 2018-04-16T09:28:26Z | |
| dc.date.available | 2018-04-16T09:28:26Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The present investigation “Development and Evaluation of Plant Protein Fortified Mango Beverages” was conducted in the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. The objective of the study was to isolate/prepare and characterize protein isolate/milk from soyabean, peanut and rice bran and to develop protein fortified mango RTS and squash The RTS and squash were prepared from ripe fruit of mango cv. Safeda. Various proportions of soya peanut isolates and rice bran concentrate, milks were added to the beverages to fortify it. The control and protein fortified beverages were bottled in 200 ml capacity sterilized glass bottles and stored for 90 days at room temperature (30+2oC) for analyzing its quality and sensory attributes at 30 days intervals. There was an increase in TSS, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of beverages during storage. However, microbial spoilage was not detected in beverages during storage. The soya and peanut isolate/milk fortified RTS and squash scored relatively lesser with respect to control in organoleptic evaluation. It was concluded that acceptable quality of RTS can be prepared with 20 % pulp, 1 % SPI, 16 % TSS, 0.28 % acidity, 0.5 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 0.5 g/l sodium benzoate. Similarly, protein fortified mango squash can be prepared with 40 % pulp, 2 % PPI, 50 % TSS, 1.20 % acidity, 0.1 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 1g/l sodium benzoate. The sugar replacement with fructose showed improvement in overall acceptability. The100 % replacement of sucrose with fructose improved the mouthfeel, taste and aroma of the beverages and reduced the non-enzymatic browning during storage. The cost of production of unfortified RTS was Rs. 22/l, however the cost of 1% soya protein isolate fortified mango RTS containing sucrose was Rs. 28/l and with fructose Rs.62/l. Similarly, the cost of unfortified squash was Rs. 46/l and the cost of 2% peanut protein isolate fortified squash containing sucrose was 56/l and with fructose Rs. 130/l. The fortified beverage remained acceptable during the study period of 90 days. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810043637 | |
| dc.keywords | Carrageenan, Foritifcation, Fructose, Mango, Peanut milk, Protein isolate, Rice bran, RTS, Shelf life, Soya bean, Soya milk, Squash, Viscosity, Beverages | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Development and evaluation of plant protein fortified mango beverages | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Development and evaluation of plant protein fortified mango beverages | en_US |
| dc.type | Thesis | en_US |