DEVELOPMENT AND EVALUATION OF APPLE-WHEY BASED LOW CALORIE FUNCTIONAL BEVERAGES
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Date
2017-12
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UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled, “Development and evaluation of apple-whey based low
calorie beverages” was conducted to evaluate the suitability of incorporation of whey in apple juice
and replacing sugar sweetness with the sweetness of non-nutritive sweeteners viz. sweetos and
sucralose for preparing low calorie functional beverages. Blending of apple juice with whey up to a
level of 25% did not affect the sensory quality of apple juice. Therefore, the beverage prepared by
using 75 per cent apple juice + 25 per cent whey with 130B TSS was selected on the basis of better
sensory characteristics. Further, blending has also increased the protein content (0.29%) and calcium
content (15.64mg/100mL) in the resultant beverage. In order to enhance the overall acceptability of
apple-whey beverage, various herbs and spices extracts such as mint leaves, cumin, cumin + mint
leaves and jaljeera extract were tried at different concentrations viz. 1.0, 1.5, 2.0, 2.5 and 3.0 per cent.
The beverage prepared with 2.5 per cent jaljeera extract was found to be best with improved sensory,
nutritional and medicinal properties followed by that prepared with 2.0 per cent cumin extract. Herbal
apple-whey beverage so developed contained higher ascorbic acid (10.57 mg/100g), total phenolics
contents (37.86 mg/100g), antioxidant potential (40.34 per cent) and showed strong antimicrobial
activity against E coli. compared to apple-whey beverage (without spice extract). Among nonnutritive
sweeteners, use of sweetos at 75 per cent and sucralose at 100 per cent level of sucrose
substitution was optimized to prepare apple-whey based low calorie beverages. Furthermore, sweetos
has also increased the fructo-oligosaccharides content of the beverage from 0.04 to 1.59 per cent. The
storage study indicated that the beverages showed changes in their various physico-chemical and
sensory attributes when stored at ambient temperature (12-25oC) whereas, these changes were
negligible under refrigerated temperature (4-7oC) during storage up to 60 days. The apple-whey
beverages prepared with 75 per cent sweetos and 100 per cent sucralose showed 40.54 Kcal/100g and
32.22 Kcal/100g energy value and as such brought about 19.6 per cent and 35.75 per cent reduction in
calories over 100 per cent sucrose sweetened beverage, respectively. Overall, the results of present
investigation provide an effective way of delivering health benefits of both apple juice and whey to
the consumers in the form of a palatable and nutritious beverage with reduced energy value. Hence,
their availability in the market will definitely benefit the health conscious people.
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