Development and Physicochemical Analysis of Protein Fortified Bead Based Functional Beverage

Abstract

The encapsulation technology enhances stability and bioavailability of bioactive compounds in functional beverages. Appealing sensory attributes with enhanced nutritional value was focused as a key feature for developing the beverage. Sodium chloride and calcium chloride were used for encapsulation technology. The gum based encapsulation of whey protein with fruit flavour was developed as a ready to serve protein fortified bead beverage. The different samples such as beads of blue curacao (lime orange) in blueberry RTS, rose beads in watermelon RTS and green apple beads in Kiwi RTS were developed. The sensory evaluation of the samples demonstrated the highest preference for blueberry RTS and blue curacao protein bead beverage. The proximate analysis of the beverage revealed 5% protein, 7% total carbohydrates, 4% of crude dietary fiber, and 0.3 % crude fat. Protein beads stay stable almost for 14 days under refrigeration condition. The beverage showed potential acceptability in the functional beverage category as step towards reducing protein-energy malnutrition.