NDLI: Studies on formulation of whey protein enriched concentrated tomato juice beverage

Content Provider	Springer Nature Link
Author	Rajoria, Avneet Chauhan, Anil K. Kumar, Jitendra
Copyright Year	2013
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.
Starting Page	885
Ending Page	893
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-08-07
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	WPC Tomato juice Whey protein Response surface methodology Beverage Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Studies on formulation of whey protein enriched concentrated tomato juice beverage