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.
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