Butter-milk based fruit juice beverages

Abstract

Buttermilk based mango, orange and banana beverages were developed. Composition of an acceptable beverage formulation varied with the type of fruit, its juice content ranged from 10 for mango to 35 % for orange . The buttermilk content of the beverages ranged from 62 to 83%.Total solids, fat and protein content in different fruit beverages varied from 11.3 to 18.3%, 0.12-0.38% and 0.25-0.68% respectively .Among the beverages mango beverage was found to be preferred most. It contained 12% mango juice,81% buttermilk , 7% sugar, 0.05% pectin, 0.12% CMC, and pH 4.25.