抽象的

PREPARATION OF HERBAL WHEY BEVERAGE WITH INCORPORATION OF GUDUCHI LEAF EXTRACT

Kamblae Nandakumari

Now days consumers are expecting to get not only nutritional benefits but also medicinal benefits which from the food which they have consumed. Several researches are being conducted in food and dairy industry to develop so called neutraceutical Food which contributes both the above said effects. In such a way an attempt made to develop a value added whey beverage by incorporation of Guduchi leaf extract at different ratios. The effect of Compositional parameters, Sensory and Microbiological quality of Whey beverage was studied and found that the Whey beverage with the incorporation of 10% Guduchi leaf extract scored best overall acceptability and comparable to Control.