Biochemical analysis of PGPR and its effect on chlorophyl, ascorbic acid, starch & total polyphenolic content (TPC) of different varieties of wheat (Triticum aestivum)

Experiment was conducted to evaluate the sensory quality of Whey Based fruit beverages. The beverage was prepared from whey, water, fruit juice (pineapple and orange), citric acid and sugar, and to suggest the optimal blend formulation and waste product utilization (dairy), 15 blends for each fruit were prepared and their quality was estimated by sensor analysis. The whey based fruit beverage prepared with whey & water (70:30) and 20 % fruit juice (T3P3 & T3O3) was found to be more acceptable in terms of sensory analysis