The Indian Journal of Nutrition and Dietetics

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Utilization of Encapsulated Lycopene for the Preparation of Tomato Whey Beverage as Health Drink


Affiliations
1 Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, India
2 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402, India
     

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The investigation was conducted on utilization of encapsulated lycopene for the preparation of tomato whey beverage, with a view to assess the possibility in the preparation of beverage. Encapsulated lycopene 0 g (control), 1 g (A), 2 g (B) and 3 g (C) with 0 mL, 10 mL, 12 mL and 14 mL tomato juice respectively, was mixed in whey for manufacture of beverage. The different levels of whey, tomato juice, encapsulated lycopene, sugar, acid, stabilizer, preservative had a definite effect on improving the sensory quality of beverage. The beverage prepared by utilizing whey with 2 g encapsulated lycopene and 12 mL tomato juice (B), had secured the highest sensory score and ranked as most acceptable product followed by others.

Keywords

Encapsulated Lycopene, Tomato Juice, Whey, Beverage, Sensory Characteristics, Quality Characteristics.
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  • Utilization of Encapsulated Lycopene for the Preparation of Tomato Whey Beverage as Health Drink

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Authors

S. N. Gajbhare
Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, India
V. N. Pawar
Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, India
A. R. Sawate
Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402, India

Abstract


The investigation was conducted on utilization of encapsulated lycopene for the preparation of tomato whey beverage, with a view to assess the possibility in the preparation of beverage. Encapsulated lycopene 0 g (control), 1 g (A), 2 g (B) and 3 g (C) with 0 mL, 10 mL, 12 mL and 14 mL tomato juice respectively, was mixed in whey for manufacture of beverage. The different levels of whey, tomato juice, encapsulated lycopene, sugar, acid, stabilizer, preservative had a definite effect on improving the sensory quality of beverage. The beverage prepared by utilizing whey with 2 g encapsulated lycopene and 12 mL tomato juice (B), had secured the highest sensory score and ranked as most acceptable product followed by others.

Keywords


Encapsulated Lycopene, Tomato Juice, Whey, Beverage, Sensory Characteristics, Quality Characteristics.

References