Abstract
Protein dispersibility of the heat processed samples was found to be tnaximurri at pH. 6,8, fat fortification also helped in sta.bili-zation or the protein. enriched beverage. Addition of 0,6% car-boxymethyl-cellulose was observed to b thz appropriate amount for achieving maximum protein dispersibility in the beverage.
INTRODUCTION
The Asian population is faced with a perpetual short supply of milk. Therefore, it is imperative that a suitable milk substitute must be found to offset this shortfall. A possibitity to achieve this objective exists through the formu-lation of milk like products based on prateins of vegetable origin. (Miller, 1975; Elahi et al. 1971; Cluskcy t al. 1976+ A nutritious vegetable milk, in the absence or cow's mitk, is essential first for infants, then to supplement the diet of the school-age children, followed by the requirements of teenagers, and finally through-out the Iife span of an individual (Miller, 1975). Beverages, indigenous or imported, are relished vary much by people hiving this region. Preference for different beverages, however, is based on social background and traditional customs of the peopP". Since it is known that there is a protein shortage in the vulnerable groups of developing countries, therefore, a project was initiated with a view to study the factors affecting the stability of protein enriched soft drink.
MATERIALS AND METHODS Protein was isolated from detoxified mustard seed meal b the method of Shah et at (1985.) W sit protein isolate was used in the beverage formukitions. A beverage, c 1:Pritaining mustard seed protein isolate at the rate of l .5„ 2.0, 2.5 and 3.0% and 4.0 sucrose, was prepared. Thus prepared beverage was fortified with 3.5 % vegetable oil, 0.6 % mineral mix (Mustakas et al. 1971), vitamins (vitamin A 1801U, vitamin. B 50 ug. riboflavin 200 ug) and CMC (carboxy-me,..-
