title: Development of protein fortified mango based ready-to-serve beverage.
abstract: Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage. Addition of hydrolysed whey protein at all the three levels did not significantly change the flow behaviour of the beverage. Native whey protein fortification resulted in precipitation; however, addition of hydrolysed whey protein led to stable beverage formulation at all the three levels. Hydrolysed whey protein imparted slight bitter taste to the RTS beverage, which was masked by β-cyclodextrin @ 0.15% of total protein. The mango RTS beverage with 3.0% hydrolysed whey protein was found acceptable with good sensory appeal and stability during thermal processing as well storage in glass bottles.
authors.affiliation: ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), PAU Campus, Ludhiana, Punjab 141 004 India.
authors.forename: Deep N
authors.initials: DN
authors.lastname: Yadav
authors.affiliation: ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), PAU Campus, Ludhiana, Punjab 141 004 India.
authors.forename: R K
authors.initials: RK
authors.lastname: Vishwakarma
authors.affiliation: Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India.
authors.forename: Sanket
authors.initials: S
authors.lastname: Borad
authors.affiliation: ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), PAU Campus, Ludhiana, Punjab 141 004 India.
authors.forename: Sangita
authors.initials: S
authors.lastname: Bansal
authors.affiliation: ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), PAU Campus, Ludhiana, Punjab 141 004 India.
authors.forename: Arvind K
authors.initials: AK
authors.lastname: Jaiswal
authors.affiliation: Southern Regional Station, ICAR-National Dairy Research Institute, Bengaluru, Karnataka India.
authors.forename: Monika
authors.initials: M
authors.lastname: Sharma
keywords: Fortification; Hydrolysed whey protein; RTS beverage; Steady state rheology