Development of a protein-rich mango beverage

A protein-rich mango beverage was prepared by blending mango pulp with soy protein isolate in different proportions[(100:00,T-1), (90:10. T-2), (80:20 . T-3). (70:30, T-4), (60:40. T-5), (50:50, T-5). (40:60. T-7). (30:70. T-8 ), (20:80, T-9)and (10:90, T-10)]. The products were analysed for physico-c hemical and sensory characteristics. As the ratio of protein isolate to the mango pulp increased, the acidity, reducing sugars. ash, flow time, fibres increased, while pH values decreased. The beverage consisting of 60% mango pulp and 40% protein isolate with TSS of 16.00 degrees B, 0.42 acidity, 6. 80% proteins, 0.67% fat content and a sensory score of 92.0 was found to be the best The product had substantially higher protein and fat contents tha n those of control (T-1) with good flavour, taste, body and overall quality . The best product showed six months storability without any changes in con stituents.