Process optimisation for the production of papaya leaf extract based therapeutic whey beverage
| Autor: | Himanshu K. Singh, D B Puranik, Poornima S Patwadi, Mukul Sain |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Environment Conservation Journal, Vol 22, Iss 1&2 (2021) |
| Druh dokumentu: | article |
| ISSN: | 0972-3099 2278-5124 |
| DOI: | 10.36953/ECJ.2021.221221 |
| Popis: | The therapeutic benefit of whey with papaya leaf extract was tried to exploit. In the present study, a therapeutic whey beverage was developed using the Extract from Papaya leaves. Various levels of papaya leaf extract were tried at 15, 20, and 25 per cent, sucrose at 7, 10 and 15 per cent and Stevia at 1, 1.5 and 2 per cent. Based on the sensory scores of sensory evaluations by expert panellists, amongst all, 20 per cent papaya leaf extract, 15 per cent sucrose, and Stevia up to 1.5 per cent were ideal for preparing this therapeutic beverage. Finally, based on sensory scores, this therapeutic whey beverage with the addition of papaya leaf extract was optimised as a drink and was used for further detailed analysis. |
| Databáze: | Directory of Open Access Journals |
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