Effect Of Jeera Powder on the Sensory Attribute Of Carbonated RTS Functional Millet Based Whey Beverage

Abstract

The present scenario focus interest in nutrition and health awareness, consumers are increasingly seeking high- quality functional products with acceptable sensory attributes. The primary objective of current research was to optimize the process for developing Carbonated Ready-to-serve (RTS) functional millet-based whey beverage and observe the effects of different levels of Jeera powder (1%,2%,3%) on the sensory and physico-chemical aspects of Carbonated RTS functional millet-based whey beverage. Based on the analytical result, the functional beverage was optimized with 2%, Jeera powder and was subjected for shelf-life tests.