Formulation and evaluation of whey based ready-to-serve therapeutic beverage from Aloe debrana juice

Abstract

The research was conducted with the aim to formulate and evaluate whey-based ready-toserve (RTS) therapeutic beverage from Aloe debrana juice and determine the phytochemical composition and sensory acceptability of the formulated therapeutic beverage. The whey and Aloe debrana juice were prepared in three blending ratios including WA1 (70:30), WA2 (80:20), and WA3 (90:10) respectively; and control (100% whey) with the addition of ingredients such as: sugar 15 g/100 mL, vanilla 0.1 g/100 mL, starter culture of Streptococcus thermophiles and Lactobacillus bulgaricus (0.02 g/100 mL). The four formulations were generated by Central composite design (CCD). The formulated raw materials range 70% to 90% whey, 10% to 30% Aloe debrana juice, and control (100% whey). Design expert 7.0 software was used to formulate the two components. Therapeutic beverages were fermented for 9 hrs at 37°C and 120 rpm using shaker incubator. Mineral contents (ppm) of the formulated beverage ranged from 375 to 573.01, 1244.02 to 1491.03, 460.01 to 742, and 93.02 to 107.0 of sodium, potassium, calcium, and magnesium, respectively. Phytochemical composition (mg/100 g) of the formulated beverages and Aloe debrana juice ranged from 43.20 to 147.56, and 4.98 to 11.17 for phytic acid and tannin respectively. The phytic acid and tannin content of Aloe debrana juice was (467.6 mg/100 g) and (130.1 mg/100 g), respectively. The therapeutic beverages were stored at room temperature for nine days without any change in sensory attributes. Sensory quality evaluation results showed that sample containing 70% whey and 30% Aloe debrana juice (WA1) scored the highest in overall acceptability 4.15, 3.7, 3.2, and 3.03 for the first, third, sixth, and ninth days of room storage temperature, respectively. Based on sensory quality evaluation parameters, therapeutic beverage containing 70% Whey and 30% Aloe debrana juice blend ratio revealed sensory acceptable for therapeutic beverage production. Therefore, it can be concluded that Aloe debrana juice can be incorporated with whey up to 30% to produce organolepticaly acceptable therapeutic beverages.