Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology

Advance Journal of Food Science and Technology

Volumn 4, Issue 2, 2012, Pages 103-111

  Singh, Alak Kumar ^a   Singh, Karunakar ^a  

^a HARCOURT BUTLER TECHNOLOGICAL INSTITUTE   (India)

Author keywords

Hydrolyzed lactose beverage; Instant energy beverage; Mango fortified whey; RTS whey beverage; Sports drink; Value added product

Indexed keywords

CONTOUR PLOT; CONTROL PARAMETERS; DAIRY INDUSTRY; ELECTROLYTE COMPOSITIONS; ENERGY VALUE; GALACTOSIDASES; KLUYVEROMYCES MARXIANUS; LOW COSTS; MANGO FORTIFIED WHEY; MANGO PULPS; OPTIMUM VALUE; OVERALL ACCEPTABILITY; PROCESSING COSTS; RESPONSE SURFACE METHODOLOGY; SENSORY ATTRIBUTES; SPORTS DRINKS; VALUE ADDED PRODUCTS; VARIANCE ANALYSIS; WHEY BEVERAGE; WORKING GROUPS; YEAST CULTURE;

DAIRY PRODUCTS; HYDROLYSIS; SEWAGE; SUGAR (SUCROSE); SUGARS; SURFACE PROPERTIES;

FRUITS;

KLUYVEROMYCES MARXIANUS;

EID: 84863991614     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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