Development and Quality of Pomegranate Incorporated Whey Beverage Prepared From Camel and Buffalo Milk

Parma Ram Gorachiya; Basant Bais; Devendra Kumar; Basant

Authors

Parma Ram Gorachiya Department of Livestock Products Technology, College of Veterinary and Animal Science, Bikaner- 334001, Rajasthan, INDIA
Basant Bais Department of Livestock Products Technology, College of Veterinary and Animal Science, Bikaner- 334001, Rajasthan, INDIA
Devendra Kumar National Research Centre on Camel, Bikaner-334001,Rajasthan, INDIA
Basant Department of Veterinary Microbiology and Biotechnology, College of Veterinary and Animal Science, Bikaner- 334001, Rajasthan, INDIA

Keywords:

Antioxidant, Ready-to-Serve, Pomegranate, Rancidity, Whey

Abstract

Naturally flavoured ready-to-serve whey beverages were developed with combination of whey and pomegranate juice in different proportion (Pomegranate, 0%, 5%, 15%, 20%) and (Whey, 94.5%, 89.5%, 79.5%, 69.5% ) in T_0,T₁, T₂, and T₃ using constant amount of sugar (4.5%) and black salt (1%).To determine the sensory characteristics such as appearance/colour, flavour, taste and overall acceptability of the formulations, the developed beverages were evaluated by a panel of sensory experts using a 8 point hedonic rating scale. The treatment having 69.5% whey and 25% pomegranate juice (T₃) had highest overall acceptability. On the basis of sensory evaluation further storage study of T₃beverage at refrigeration temperature (5±1ºC) was done on 0, 3,6,9 and 12 day for different parameters like pH, TA, DPPH, ABTS, TBA. The results of storage study revealed a decrease in pH and antioxidant activity (DPPH and ABTS) and increase in titratable acidity and rancidity (TBA). Thus, from the study it may be concluded that the whey beverage have its highest functional properties and accessibility when consume in fresh state.