Formulation, standardization and characterization of novel sattu beverage enriched with beetroot juice.

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.

Reactive extraction of citric acid using tri-n-octylamine in nontoxic natural diluents: part 1--equilibrium studies from aqueous solutions.

Use of cheap, nontoxic, and selective solvents could economically provide a solution to the recovery of carboxylic acids produced by the bioroute. In this regard in the present paper, reactive extraction of citric acid was studied. Problems encompassing the recovery of the acid ([H(3)A](aq)(o) = 0.