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Development of protein enriched whey-bael beverage and its evaluation for antioxidant potential

The Pharma Innovation · 2023 · Vol. 12(1) · pp. 254–259

Navdeep JP✉(Sardarkrushinagar Dantiwada Agricultural University)V Ramesh(Kamdhenu University)Amit Kumar(Sardarkrushinagar Dantiwada Agricultural University)Smıta Sıngh(Kamdhenu University)Manoj Kumar Jaipal(Sardarkrushinagar Dantiwada Agricultural University)Ashish Dixit(Kamdhenu University)

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Abstract

The study was carried out to develop and to evaluate the antioxidant potential of whey-based bael beverage fortified with whey protein. Bael fruit pulp was analysed for physico-chemical characteristics and antioxidant activity. The TS, TSS, pH, titratable acidity and vitamin C content of pulp was 40.26%, 38.4°Brix, 4.82, 0.32% as citric acid and 65.32 mg/100 g, respectively. The ABTS, DPPH and TPC content of bael fruit pulp was 11.63 µmol TE/g, 7.28 µmol TE/g and 14.16 µmol GAE/g, respectively. The antioxidant activity of hydrophilic extract measured by ABTS and DPPH method was 8.65, 5.32 µmol TE/g, respectively, which was significantly (p

Food Science and Nutritional Studies Food Quality and Safety Studies Food Industry and Aquatic BiologyTitratable acidChemistryABTSFood scienceAntioxidantDPPHCitric acidPulp (tooth)Vitamin CAntioxidant capacity

Citations

FWCI

0.32

field-weighted impact

References

Percentile

57%

vs. same field & year

Citations per year

References

Antioxidant activity applying an improved ABTS radical cation decolorization assay