title: Studies on formulation of whey protein enriched concentrated tomato juice beverage.
abstract: Whey protein components derived from cheese whey and heat and acid coagulated Indian products (paneer, chhana, chakka) possess valuable functional and nutritional properties. Tomato products rich in lycopene are reported to be anticarcinogenic and antioxidative. The main objective of this study was to formulate a whey protein enriched tomato juice concentrate for use as beverage by employing Response Surface Methodology (RSM) engaging the Central Composite Rotatable Design (CCRD). The ingredients range used for this formulation comprised of Whey Protein Concentrate (WPC) 4-8 g, Cane sugar 10-20 g and Guar gum (stabilizer) 0.75-1.25 g in 100 g of concentrated tomato juice. The most preferred reconstituted beverage was obtained from the formulation developed with WPC 4.98 g, sugar 15.71 g and Guar gum 0.93 g added to 100 g tomato juice concentrate.
authors.affiliation: House 154, Sector 7, Urban Estate, Karnal, 132001 India.
authors.forename: Avneet
authors.initials: A
authors.lastname: Rajoria
authors.affiliation: Food Science & Technology, Institute of Agri. Sciences, B.H.U. Varanasi, Varanasi, 221005 India.
authors.forename: Anil K
authors.initials: AK
authors.lastname: Chauhan
authors.affiliation: Department of Horticulture, C.C.S. University, Meerut, 250004 India.
authors.forename: Jitendra
authors.initials: J
authors.lastname: Kumar
keywords: Beverage; Response surface methodology; Tomato juice; WPC; Whey protein