Dr. M. VENKATESH(Dr. ARUN KUMARSANTHOSHA M D2021-01-132021-01-132017-08https://krishikosh.egranth.ac.in/handle/1/5810159983An attempt was made to develop Pomegranate based whey beverage. The pomegranate juice was blended to whey at various levels such as 5, 10 and 15 percent and the 10 per cent level of addition was optimum. In the process of optimization of sugar level, various levels such as 6, 8 and 10 per cent were tried and 8 percent was resulted as optimum. In the process optimization of mint extract into developed whey beverage, addition of 1, 1.5 and 2 percent level were tried and 1.5 percent was found to be optimum. Developed pomegranate whey beverage packed in Polyethylene teraphthalate (PET), Polystyrene (PE), and Polypropylene (PP) cups. Developed product packed in PET had secured highest sensory scores and had shelf life of 4 days at room temperature (30±1˚C) and 12 days at refrigeration temperature (5±1˚C) without affecting sensory attributes. Pomegranate juice and mint extract increases the nutritional, functional and therapeutic properties of the developed whey beverage.EnglishThesis