International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064


Downloads: 118

Research Paper | Nutrition Science | India | Volume 4 Issue 5, May 2015


Development, Nutrient and Antioxidant Analysis of Probiotic Health Based Beverage Incorporating Musk Melon and Whey Water

V.Krishnaprabha, Dr. Lalitha Ramakrishnan, Dr. R. Vijayaraghavan


Abstract: Musk melon (Cucumis melo) is a beautiful, juicy, tasty fruit of the curcurbitaceae family which includes 825 species in 118-119 genera. It is also rich in antioxidant flavanoids such as -carotene, Vitamin C, lutein, adenosine, zea-xanthin and cryptoxanthin and the folic acid present in the fruit is very good for pregnant women and makes the baby healthy and it helps to prevent the neural tube defects. Whey and whey based products have relatively high lactose content which forms a suitable substrate for probiotics in the intestine and it increased the absorption of calcium. An RTS beverage was prepared by using Whey water and Musk melon incorporated probiotic drink. Product developed with Whey protein at 60 % incorporation received highest acceptability score. No statistically significant difference was found between the control and Whey protein incorporated Musk melon squash. The Nutrient content of V2 was higher than other variations. It study was concluded that incorporation of Whey water, Muskmelon (rich in antioxidants) and probiotic can prevent our body from various disease conditions and it has potential health benefits.


Keywords: RTS beverage, probiotic, whey water, antioxidant, acceptability


Edition: Volume 4 Issue 5, May 2015,


Pages: 2584 - 2587


How to Cite this Article?

V.Krishnaprabha, Dr. Lalitha Ramakrishnan, Dr. R. Vijayaraghavan, "Development, Nutrient and Antioxidant Analysis of Probiotic Health Based Beverage Incorporating Musk Melon and Whey Water", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=SUB154873, Volume 4 Issue 5, May 2015, 2584 - 2587

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