Abstract

DEVELOPMENT OF WHEY BASED PROBIOTIC MANGO BEVERAGE

Lakshmikanth A. V.*, Dr. D. B. Puranik and Soumya Shree T. C.

Abstract

In the present investigation an attempt was made to develop whey based probiotic mango beverage. Mango juices were blended to whey beverage at various levels such as 5, 10 and 15 per cent and results revealed that 15 per cent level of addition was optimum. In the process of optimization of sugar level, various levels such as 8, 10 and 12 per cent were tried and 10 per cent was highly acceptable. In the process of optimization of probiotics 1, 2 and 3 per cent were tried and 3 per cent was found to be preferable. The final optimized beverage samples were stored at ambient and refrigeration temperature. The control sample when stored at ambient temperature showed a keeping quality of 2 days and at refrigerated temperature, it was up to 6 days. Whereas the keeping quality of whey based probiotic mango beverages at ambient temperature was 3 days and at the refrigeration temperature it was up to 21 days.

Keywords: Mango juices, whey, Sugar, Probiotics.