Title: Development and quality characteristics of fruit based whey beverage

Abstract:

The artificial flavor drink cause harmful effects on human health by increasing the ratio of diabetic patients in fast growing world population The separation of milk fat and casein from the whole milk with the discarded of liquid in the form of whey is a huge economical loss for the dairy industries to overcome this solution. Utilization of that whey in fruit-based beverages are better option to replace the unhealthy and health conscious flavor drinks from consumer market. The aim of this study for the development of fruit-based whey beverage and evaluate its sensorial and physiochemical characteristics of FBWB. The fruit-based whey beverages was prepared by blending with orange apple juice (OAJ) with different ratios of whey 10:10:80, 15:15:70, 20:20:60 and 100:00 mL whey as a control.  The result showed that sensory characteristics such as, color, flavor, taste, appearance and overall acceptability consistently improved compared to (control). It was further noticed that 20:20:60 (OAJ -W) beverage was highly acceptable by the sensory panel of judges. For the physiochemical characteristics indicated that Brix^o, pH, acidity, Vitamin-C, total sugar, reducing sugar, moisture, protein and ash content appreciably improve. In conclusion, the result mightily suggest that the addition of orange apple juice enhance the sensorial and nutritional quality of FBWB and justify the consumer demand to reduce the overuse of unhealthy and artificial flavored drinks compared to healthy fruit based beverages.

Keywords: whey, apple orange juice, overall acceptability, vitamin-C

Biography:

Name: Dr Dileep Kumar Manghwani

Email id: dklifst.sau@gmail.com

Affiliation: Institute of Food Sciences and Technology

Country: Pakistan

University: Sindh Agriculture University, Tando Jam, Sindh, Pakistan