Stability of ascorbic acid, with minimum required
amounts (200 mg/L) in orange juice over the storage period is
essential for preserving its quality
.Several researchers have successfully demonstrated fortification
of orange juice with functional ingredients for enhanced
nutrition and health-promotion without deterring its quality
. However,incorporation of functional protein products for enhancing the
quality through value-addition has not been reported. Hence, the
overall goal of the study was to develop a functional orange juice
beverage using the