Conference
Open access
2026
Valorization of whey through development of a spray-dried fruit beverage powder: Process optimization and quality assessment
This study aimed to optimize a refreshing whey-based pineapple beverage formulation and convert the optimized formulation into a shelf-stable powder by spray-drying. Whey was produced from milk by heating (85°C for 5 min), coagulation (1.0 % citric acid), filtration, and centrifugation, while pineapple-juice was extr...
A. Ghorband, Shahaji Kadam, Ditimoni Dutta et al.
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