Effect of Papaya pulp and Basil seeds on Sensory Attributes of Ready to-Serve carbonated functional Greek yoghurt whey beverage

Author(s)	Rasha Hussain, Harinivenugopal, Sujitha A.P, Arunkumar H
Country	India
Abstract	There has been a recent increase in the consumption of organic and natural foods and beverages, largely because of their outstanding nutritional and therapeutic advantages. This study aimed to investigate on the effects of different concentrations of papaya pulp (40%, 50%, 60%) and basil seeds (0.2%, 0.3%, 0.4%) on the sensory qualities of a ready-to-serve (RTS) carbonated functional Greek yogurt whey beverage. The collected data were analysed, resulting in the optimal formulation of the RTS carbonated functional Greek yogurt whey beverage using 50% papaya pulp and 0.3% basil seeds, as determined by the analysis.
Keywords	Papaya pulp, Greek yoghurt whey, Basil seeds
Field	Sociology > Education
Published In	Volume 7, Issue 2, March-April 2025
Published On	2025-03-03
DOI	https://doi.org/10.36948/ijfmr.2025.v07i02.38000
Short DOI	https://doi.org/g86wpr

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