International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:10, October, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(10): 481-488

Preparation and Evaluation of Value Added Functional Whey Based Dairy Drink Using Spirulina Powder
Srushty Patil* and Raman Seth
Department of Dairy Chemistry, National Dairy Research Institute, Karnal, Haryana, India
*Corresponding author

Paneer whey was fortified with spirulina powder at two concentrations (0.3 and 0.5 %) for preparation of ready-to-serve (RTS) drink and evaluated for various physico-chemicals and sensory attributes during storage at 8°C. The study revealed that whey based spirulina drink containing 0.3% spirulina powder scored maximum for almost sensory quality attributes, i.e. appearance, color, flavor, odour and overall acceptability and showed protein content 0.76 %, essential fatty acid 8.023%,iron 5.16 ppm and calcium 137.37 ppm during the storage at refrigeration temperature over a period of 60 days.

Keywords: Paneer whey, Spirulina Powder, Whey drink, Storage study

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How to cite this article:

Srushty Patil and Raman Seth. 2021. Preparation and Evaluation of Value Added Functional Whey Based Dairy Drink Using Spirulina Powder. Int.J.Curr.Microbiol.App.Sci. 10(10): 481-488. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.