DEVELOPMENT OF PROTEIN-RICH APPLE BEVERAGES

Fruit juices are generally deficient in proteins, fats and minerals. T o prepare a balanced and nutritious product, it is necessary to fortif y fruit juices with protein isolate. The present study was undertaken on various combinations of apple juice (Golden Delicious) with soy pro tein (acidic). The product was analysed for physico-chemical, nutritio nal and sensory characteristics. The product had substantially higher proteins, minerals and carbohydrates as compared to the control. On th e basis of sensory analysis, the combination of 80 per cent apple juic e with 20 per cent soy protein isolate was adjudged best amongst vario us combinations. In the product, the anti-nutritional factor, mainly t rypsin inhibition activity, was completely lost. The initial results s howed that the product had good flavour, taste, body and overall quali ty.