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Fortification of RTS Fruit Beverages with Soy Protein Hydrolysate

Om, Prakash (2002) Fortification of RTS Fruit Beverages with Soy Protein Hydrolysate. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: <p align="justify">Hydrolysates are easily absorbed in our body. A fruit based RTS was prepared and fortified with soy protein hydrolysate. Out of muskmelon, mango, and apple juice; orange and lemon squash fortified with 2% soy protein hydrolysate; mango and muskmelon were found to be compatible with the hydrolysate. Mango RTS was most liked by the panelists as bitterness was less compared to muskmelon. Soy protein hydrolysate from soy isolate was found to be the most acceptable form of hydrolysate for addition into the RTS compared to protein hydrolysate prepared from defatted soy flour or casein. The Mango fruit juice with 2% soy protein hydrolysate (from soy protein isolate) prepared on pilot scale was bottled, pasteurized and stored. Colour (brightness) and sweetness decreased, while the bitterness increased slightly on storage. Fruit juice RTS beverage fortified with plant protein hydrolysate (soy protein hydrolysate) was acceptable at 2% level when prepared fresh.</p>
Uncontrolled Keywords: RTS fruit beverages fortification fruit beverages soy protein hydrolysate
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 07 Beverage Technology
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/105

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