DEVELOPMENT OF READY TO USE HEALTH BEVERAGE FOR DIABETIC POPULATION
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Date
2018-07
Authors
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Publisher
KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
The replacement of double toned milk with whey at various levels such as 20, 30
and 40 %, respectively was tried and results revealed that 30 % whey replacement was
found to be optimum. Optimization of sugar: stevia ratio were tried at 50:50, 25:75 and
0:100 and results revealed that 0:100 ratio was better in overall sensory scores. Health
beverage was tried with incorporation of almond oil (2, 3 & 4 %), walnut oil (2, 3 & 4 %)
and almond and walnut oil blend (1, 2 and 3 %) and among various additions, 2 % almond
oil and walnut oil blend was found to be acceptable. Various levels were tried for
optimization of tea and coffee decoction, that is, 15, 20 and 25 %. The results revealed t