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Utilisation of buttermilk for the preparation of carbonated fruit‐flavoured beverages
Author(s) -
SHAIKH MERAJ FATIMA BURHANUDDIN,
RATHI SATYANARAYAN DAGDULAL
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00527.x
Subject(s) - food science , carbonation , sugar , ultrafiltration (renal) , chemistry , fruit juice , chromatography , organic chemistry
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.