Development of Protein Enriched Apple Beverage

Preparation of a protein fortified beverage blended with apple juice and black gram extract (BGE) was studied. Commercially available apple juice and different BGE were blended in different ratios. The extracts of black gram were prepared by water soluble proteins, soaked saline extract, soaked and cooked saline extract, germinated saline extract and germinated and cooked saline extract. Blends prepared from apple juice and various BGE were evaluated for various physico-chemical and organoleptic properties. The blend prepared by mixing apple juice and BGE in the ratio of 50:50 and keeping the TSS constant showed the most acceptable organoleptic properties and maximum protein and hence was considered the best. This had a protein content of 10.21% as compared to 0.16% in apple juice.