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https://www.selleckchem.com/products/Aloxistatin.html Compared with NH sample, HPH at 140 MPa resulted in 4 log10 and 3 log10 reductions in total plate count and yeasts and molds count respectively. Thus, HPH at 140 MPa could effectively be used for enhancing cloud stability, improving flow behavior and reducing microorganisms in cloudy mixed juices. © Association of Food Scientists & Technologists (India) 2020.The existing market of beverages is in utmost need of non-conventional and cheaper option of a functional protein beverage. The primary goal of this research was to formulate a beverage using prepared from roasted Bengal gram (sattu) which can provide health benefits. Fortified sattu beverage was prepared by incorporating pectin, citric acid, ascorbic acid and sugar as additives with beetroot juice was added for the enrichment and coloration of beverage in four different proportions viz. 5%, 10%, 15% and 20% labelled as A, B, C and D. Beverage without enrichment was taken as blank sample. After formulation, physio-chemical parameters of beverage were measured which included pH, TSS, protein content, sedimentation index and color. For antioxidant potential, DPPH and ABTS methods were performed followed by measurement of TPC, TFC and Betalain content. Sensory analysis of beverage was also performed to determine the consumer acceptability. Sample containing 10% beetroot juice was observed to have the optimal formulation amongst all with regards to sedimentation index (24.86), protein content (28.10%), pH (3.83), TSS (7.43°Brix), acidity (0.522%), DPPH activity (83.22%), ABTS scavenging assay (70.38%), phenolic content (42.49 mg GAE/g), flavonoid content (50.51 mg RE/g). The lightness L* (- 6.3), redness a* (3.2) and greenness b* (0.8) were the color values of this sample. © Association of Food Scientists & Technologists (India) 2019.Freezing process is one of the key steps in making frozen cooked noodles. Ice crystal formed in freezing process affects the qualit

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