STUDIES ON PHYSICO-CHEMICAL, SENSORY AND TEXTURAL CHARACTERISTICS OFWHEY AND FRUIT BASED PROBIOTIC CANDY
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Date
2020
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DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Whey is obtained as a by-product in the production of cheese, chhana and paneer
whey which retains 40-50 per cent of total milk solids including lactose, whey
proteins, minerals and all water soluble vitamins Whey is a serious pollutant as it
imposes a very high BOD and COD and also discarding whey causes significant loss
of potential nutrients. Presence of high lactose in whey limits the consumption of
whey and whey based formulations by individuals suffering from lactose intolerance.
One of the best ways of reducing the lactose content of whey is hydrolysis of lactose
content by β-galactocidase enzyme. In this study whey was subjected to lactose
hydrolysis and it was utilized along with sapota pulp, pomegranate powder, beetroot
powder and betel leaf powder for preparation of candy.