Shahaji Kadam

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...