Vol. 12, Special Issue 12 (2023)

Author(s):
Dipali Khiraji Dukare, Dr. Anant Tatesaheb Shinde, Ashish Narayan Khatare, Harshal Ramesh Tidake and Rutuja Bapu Kurumkar

Abstract:
The present research was undertaken with object to studies on antioxidant properties of pear fruit (Pyrus communis) juice mixed with chhana whey beverage. The chhana whey beverage prepared by using chhana whey and pear juice in proportion of 100:00 (T₁), 90:10 (T₂), 80:20 (T₃) and 70:30 (T₄). The product obtained was subjected for antioxidant properties analysis. on an average antioxidant properties for treatment 0.483 (T₁), 1.275 (T₂), 1.351 (T₃) and 1.440 (T₄) TEAC µmol/mg protein respectively. It was revealed that trolox equivalent antioxidant capacity (TEAC) was increased as level of pear fruit juice increase in chhana whey beverage.