Development of probiotic beverage using whey and pineapple (Ananas comosus) juice: Sensory and physico-chemical properties and probiotic survivability during in-vitro gastrointestinal digestion

The study was investigated to develop a fermented probiotic beverage using whey from Chhana (milk curds) production and pineapple juice. Four variants of drinks were prepared by blending whey and pineapple juice and coded as A (0:100), B (15:85), C (25:75) and D (35:65), and each blends have 8% suga...

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Bibliographic Details

Published in:	Journal of Agriculture and Food Research
Main Authors:	Md Zakirul Islam, Sarah Tabassum, Md Harun-ur-Rashid, Gerd Elisabeth Vegarud, Md Shahin Alam, Mohammad Ashiqul Islam
Format:	Article
Language:	English
Published:	Elsevier 2021-06-01
Subjects:	Functional beverage Chhana whey Process optimisation Product stability Shelf-life
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154321000466