Utilization of Encapsulated Lycopene for the Preparation of Tomato Whey Beverage as Health Drink
Authors
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Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402 ,IN
S. N. Gajbhare -
Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402 ,INV. N. Pawar
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Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402 ,INA. R. Sawate
Keywords:
Encapsulated Lycopene, Tomato Juice, Whey, Beverage, Sensory Characteristics, Quality Characteristics.Abstract
The investigation was conducted on utilization of encapsulated lycopene for the preparation of tomato whey beverage, with a view to assess the possibility in the preparation of beverage. Encapsulated lycopene 0 g (control), 1 g (A), 2 g (B) and 3 g (C) with 0 mL, 10 mL, 12 mL and 14 mL tomato juice respectively, was mixed in whey for manufacture of beverage. The different levels of whey, tomato juice, encapsulated lycopene, sugar, acid, stabilizer, preservative had a definite effect on improving the sensory quality of beverage. The beverage prepared by utilizing whey with 2 g encapsulated lycopene and 12 mL tomato juice (B), had secured the highest sensory score and ranked as most acceptable product followed by others.Downloads
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