Development of Whey with Apple Juice and Appraisal of their Nutritional Qualities

ABSTRACT

This study was conducted at the Department of Food Science and Nutrition, Banasthali Vidyapith, Newai, Tonk, Rajasthan, India in 2006. A dairy by-product can be used to enrich fruit juices to enhance their therapeutic and nutritional value. This study was carried out to develop beverages using apple juice and incorporating whey at various percentage level and to conduct nutritional analysis. Protein value was varied between 0.72–1.9. Fat content was 0.50–1.10. The ascorbic acid level in the juices ranged between 2.97–0.85 and it was found to be decreasing with an increasing amount of whey. Acidity ranged was 0.20–0.34, it was increasing with the increasing amount of whey. Ash content level was also increased, the range was 0.20–1.50.

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Development of Whey with Apple Juice and Appraisal of their Nutritional Qualities

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