DEVELOPMENT OF POMEGRANATE BASED WHEY BEVERAGE
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Date
2017-08
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Publisher
KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
An attempt was made to develop Pomegranate based whey beverage. The
pomegranate juice was blended to whey at various levels such as 5, 10 and 15 percent
and the 10 per cent level of addition was optimum. In the process of optimization of
sugar level, various levels such as 6, 8 and 10 per cent were tried and 8 percent was
resulted as optimum. In the process optimization of mint extract into developed whey
beverage, addition of 1, 1.5 and 2 percent level were tried and 1.5 percent was found to
be optimum. Developed pomegranate whey beverage packed in Polyethylene
teraphthalate (PET), Polystyrene (PE), and Polypropylene (PP) cups. Developed product
packed in PET had secured highest sensory scores and had shelf life of 4 days at room
temperature (30±1˚C) and 12 days at refrigeration temperature (5±1˚C) without affecting
sensory attributes. Pomegranate juice and mint extract increases the nutritional,
functional and therapeutic properties of the developed whey beverage.