Development of Amla Whey Drink
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Date
2011-06-15
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Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar
Abstract
Whey beverages have been recognized as a genuine thirst quencher, refreshing,
healthful and nutritious drink. Amla or Indian gooseberry also known as ‘Nelli’ is rich
source of vitamin C. The antioxidant, antibacterial, antiviral effect of amla juice can
improve the therapeutic benefits of whey besides improving vitamin C levels. Attempts
have been made to utilize whey for preparation of palatable refreshing beverage with the
addition of amla juice. Amla whey drink was prepared by blending amla juice (10
percent), sugar (10 percent) into chhana whey followed by pasteurization at 72°C for
1min. The ascorbic acid content of whey was increased by 5 times on addition of amla
juice. Lactose hydrolysed amla whey drink was prepared by addition of 10 percent amla
juice and 8 percent sugar to hydrolysed chhana whey followed by pasteurization for
inactivation of enzyme. Hydrolysis was carried at incubation temperature of 45°C and pH
6.5 with an enzyme concentration of 2ml/L for 60 min to obtain 80 percent lactose
hydrolysis. Lactose hydrolysis significantly improved the overall acceptability of amla
whey drink. On storage at refrigeration temperature, the unhydrolysed and hydrolysed
amla whey drink packed in glass bottles had a shelf life of 1 month and 3 weeks
respectively. Thus amla whey drink is expected to provide a healthy nutritive drink due to
additive nutritional value of both whey and amla. This technology also facilitates
economic utilization of whey in a profitable manner.
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Keywords
drying, dryers, biological phenomena, productivity, diseases, iron, leaf vegetables, hydration, spinach, application methods