Abstract
Whey and juice of mango (Cv. Kesar ) were utilized at various combinations (70:30, 75:25 and 80:20) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for various physico-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared with 70% whey and 30% mango juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall acceptability and also found highest in ascorbic acid content (9.80mg/100g). A reducing trend was observed in total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the storage of beverage at refrigeration temperature over a period of 30 days. The beverage remained unchanged with respect to TSS content along the storage period.
Highlights
Soft beverage industry has made significant progress during last several years in terms of production, but there is only a limited range of flavors available in India
The data pertaining to the various chemical characteristics of whey and mango pulp are presented in table 2
It clearly indicates that whey and mango pulp were as expected rich in SNF and ascorbic acid respectively
Summary
Soft beverage industry has made significant progress during last several years in terms of production, but there is only a limited range of flavors available in India. At present fruit beverages are generally synthetic flavored, bottled and sold in the market. If this could be substituted with fruit juice and dairy whey, it will be more beneficial to the consumer, dairy industries and beverage manufacturers and fruit growers. Beverages based on whey continue to receive a considerable amount of attention reflecting a growing awareness of the potential of these products in the market place. These beverages have high nutritional quality and increased energy value. About 3 million tonnes of whey is produced annually in India containing about 2 lakh tonnes of valuable milk nutrients [1]
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