UTILIZATION OF WHEY WATER FOR DEVELOPMENT OF PROBIOTIC FRUIT JUICES BASED BEVERAGES AND STUDY OF THEIR FUNCTIONAL PROPERTIES
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Date
2023-07-12
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ACHARYA NG RANGA AGRICULTURAL UNIVERSITY
Abstract
Whey is a by-product of dairy industry obtained after coagulation of milk in paneer and cheese manufacturing. This whey is thrown away into the environment which causes serious environmental pollution as it possesses high Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD). Whey is a nutritious dairy product which contains 45-55% of total milk solids, 70% milk sugar (lactose), 20% milk protein and 70-90% milk minerals. To reduce the environmental pollution and for use of nutrients as a human food, whey is utilised in production of fruit juices based probiotic beverages.
Investigations were carried out on utilization of whey water for development of probiotic fruit juices based beverages and their functional properties were studied. Three fruits, namely – watermelon, grapes and pomegranate were selected to prepare whey-fruit juices blended beverages and probiotic beverages. Organoleptic evaluations were conducted for understanding the acceptability of the beverages. The functional characteristics of the prepared beverages were determined initially and during storage.
The results revealed that acceptability was high for WWB4, WGB2 and WPB3. The highly accepted beverages were taken and inoculated with 1% L. acidophilus and the storage behaviour was studied for 28 days. The functional characteristics such as TSS, pH, protein, reducing sugar and lactose of beverages were calculated at regular intervals of storage.
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The TSS, pH, protein, reducing sugar and lactose content of WWB at the end of storage was 8.70 °Brix, 4.00, 0.78%, 19.12% and 5.33%, respectively. Similarly the TSS of 8.73 °Brix, 3.82 pH, 0.62% protein, 21.79% reducing sugar and 4.45% of lactose was found in whey-watermelon juice blended probiotic beverage (WWPB) at 28th day of storage period. At the end of storage period, the TSS of 14.13 °Brix, 5.56 pH, 0.83% protein, 22.35% reducing sugar and 12.99% lactose content was observed in WGB. Similarly the TSS of 14.33 °Brix, 5.15 pH, 0.78% protein, 25.31% reducing sugar and 12.17% of lactose was found in whey-grape juice blended probiotic beverage (WGPB) at 28th day of storage period. The TSS of 14.17 °Brix, 3.5 pH, 0.80% protein, 26.81% reducing sugar and 10.30% lactose content was found in WPB at the end of storage period. Similarly the TSS of 14.50 °Brix, 3.06 pH, 0.77% protein, 27.19% reducing sugar and 12.31% of lactose was found in whey-pomegranate juice blended probiotic beverage (WPPB) at 28th day of storage period.
The initial bacterial count was zero in all the beverages. At 28th day of storage, the bacterial count was 2.70×107 cfu/ml in WWB, 2.73×107 cfu/ml in WGB and 2.60×107 cfu/ml in WPB. The fluctuated probiotic count was observed in WWPB and WGPB, while in WPPB the probiotic count decreased with the increase of storage period. The initial probiotic count of WWPB, WGPB and WPPB were 7.90×107 cfu/ml, 7.95×107 cfu/ml and 7.92×107 cfu/ml, respectively. The probiotic count primarily increased upto day 14 followed by decrease in the count with advancement of storage period.
The whey-fruit juices blended beverages were delicious and highly nutritious. And also they are easily digestible, thirst quenching, refreshing and energizing drinks that improve health and meet nutritional requirements. Thus the whey-fruit juices blended beverages are important items in processing industries.
Description
UTILIZATION OF WHEY WATER FOR DEVELOPMENT OF PROBIOTIC FRUIT JUICES BASED BEVERAGES AND STUDY OF THEIR FUNCTIONAL PROPERTIES