Author(s):

Smita Singh and Rajendra Kumar Pandey

Abstract: Milk is regarded as complete food, as it contains all the essential nutrients. But the market still lacks good flavored and fortified milk beverages that have led an increase in the consumption of carbonated drinks. β-Glucan is a soluble dietary fibre that imposes several health benefits because of its gel-forming ability and imparting viscosity to the meals. It helps in regulation of appetite and gives a feeling of satiety. This study was done to evaluate the processing methods to maximize the stability and sensory acceptability of β-Glucan in β-Glucan fortified milk beverage.

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