Dr. S.V. PINTOANKAMANAL VEENA2023-05-062023-05-062021https://krishikosh.egranth.ac.in/handle/1/5810197076The 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.EnglishThesis