Utilisation of buttermilk for the preparation of carbonated fruit-flavoured beverages.
Shaikh M. F. B., Rathi S. D.
Author Affiliation: Department of Animal Products Technology, College of Food Technology, Marathwada Agricultural University, Parbhani, Maharashtra 431 402, India.
International Journal of Dairy Technology 62 : 564-570
Abstract : This study set out to utilise buttermilk to formulate beverages. Various filtration techniques, such as prefiltration and ultrafiltration were used, and orange, mango and pineapple juices were added with a view to making them more nutritious and acceptable organoleptically. Carbonation remarkably improved the sensory characteristics of the beverages, which were found to be more acceptable than the market samples. The beverage containing 12% sugar, 24% pineapple juice and processed by ultrafiltration was adjudged the best compared with other combinations.