Formulation and Quality Evaluation of Whey-Based Fruit Juice

  title={Formulation and Quality Evaluation of Whey-Based Fruit Juice},
  author={Nagadevi and Yamuna Devi Puraikalan},
  • Nagadevi, Yamuna Devi Puraikalan
  • Published 2015
The present study was carried out to formulate whey-based fruit juice at four different proportions and to determine its nutrient composition and sensory evaluation. To formulate whey -based fruit juice by the incorporation of pineapple pulp and whey powder at the level of 20 per cent, 40 per cent, 60 per cent and 80 per cent proportions. Whereas fruit juice prepared out of without adding whey powder were served as control. Among the different treatments, 40 percent incorporation of whey-based… CONTINUE READING

From This Paper

Topics from this paper.
1 Citations
12 References
Similar Papers


Publications citing this paper.


Publications referenced by this paper.
Showing 1-10 of 12 references

Effect of different protein sources on satiation and short-term satiety when consumed as a starter

  • R Abou Samra
  • Nutr J
  • 2011
2 Excerpts

The science of muscle hypertrophy: making dietary proteincount

  • SM Phillips
  • ProcNutrSoc
  • 2011
2 Excerpts

" Whey Protein Production and Utilization . "

  • MH Tunick
  • OnwulataCI , HuthPJ . Whey processing…
  • 2008

Therapeutic Applications of Whey Protein

  • K. Marshall
  • Alternative Medicine Review,
  • 2004
2 Excerpts

Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review)".J

  • MB Zemel
  • Nutr. Biochem
  • 2003
2 Excerpts

Similar Papers

Loading similar papers…