Abstract
The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.
Highlights
The beverages provide hydration to the body and nourish our body with essential nutrients such as carbohydrates, protein, fat, vitamins and minerals (Abdellatif, 2018)
Maya and Ritu (2016) formulated that whey blended with orange juice beverages with incorporation of stevia as a natural sweetener
The incorporation of herbal extracts to the whey was more suitable for converting the whey into value-added products
Summary
The beverages provide hydration to the body and nourish our body with essential nutrients such as carbohydrates, protein, fat, vitamins and minerals (Abdellatif, 2018). Whey protein is a versatile food ingredient and had high demand in the novel product development sectors It has functional properties such as emulsification, texture modifier, carrier/vehicle, surface-active component, foaming, gelation, and water-binding (de Castro et al, 2017). The large volume of whey is produced as a by-product from the manufacturing of cheese/paneer/channa/ chakka in dairy industries It has high BOD (>35,000 ppm) and COD (>60,000 ppm), so it is considered (Bacopa monnieri) belongs to the Scrophulariaceae family. Black cumin (Jaljeera) (Cuminum cyminum L.) contains carbohydrate, protein, lipids, minerals and polyunsaturated fatty acids and is used for medical purposes. It had a strong aromatic flavor extensively used in the flavoring industry. The developed beverages contained 74% whey, 20% amla juice, 6% basil extract, 6% mint, 6% ginger, 6% Alovera and 6% lemon grass that scored the highest acceptability
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