DEVELOPMENT OF FUNCTIONAL INGREDIENTS BASED FERMENTED WHEY BEVERAGE
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Date
2021-03-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
An attempt has been made in the present research to develop functional ingredient
based fermented whey beverage utilizing various functional ingredients like Arecanut,
cumin seeds, jaggery and date syrup which increases the therapeutic value of product so
can be used as immune boosting drink, food for diabetic and dietetic consumers. The
functional fermented whey beverage was prepared by adding 5, 7, 10 per cent levels of
Arecanut extract in which 7 per cent level product showed maximum acceptance score of
7.86. Addition of cumin extract (0.5, 1, 1.5 and 2 per cent) in which 1 per cent level product
showed maximum acceptance score of 8.46. The sugar is completely replaced by date syrup
and jaggery (1:1) at 10, 15 and 20 per cent levels among which product with 15 per cent
level resulted in higher sensory score of 8.41. The functional fermented whey beverage
exhibited physico-chemical attributes such as viscosity of 1.93cP, specific gravity of 1.025,
moisture of 83.1 per cent, fat of 1.19 per cent, total solids content of 21.0 per cent, Ph of
4.93, acidity of 0.44 per cent lactic acid and alcohol of 2.61 per cent. The storage studies
conducted indicated that the product was stable upto 2 days at ambient temperature
(27±1°C) where as it was highly stable upto 25 days at refrigeration temperature (7±1°C)
in the glass bottles which showed good sensory, microbiological quality within the
prescribed limits.