Preparation and Evaluation of Value Added Functional Whey Based Dairy Drink Using Spirulina Powder

Paneer whey was fortified with spirulina powder at two concentrations (0.3 and 0.5 %) for preparation of ready-to-serve (RTS) drink and evaluated for various physico-chemicals and sensory attributes during storage at 8°C. The study revealed that whey based spirulina drink containing 0.3% spirulina powder scored maximum for almost sensory quality attributes, i.e. appearance, color, flavor, odour and overall acceptability and showed protein content 0.76 %, essential fatty acid 8.023%,iron 5.16 ppm and calcium 137.37 ppm during the storage at refrigeration temperature over a period of 60 days.

Utilization of Dairy By-product for the Development of Whey Ice Candy

Background: Whey is by product of dairy industry and contained about 6% milk solids. It may coause environmental problem if not utilized properly. Aims: The present study aim to utilize whey in the preparation ice candy enriched with fruit pulp. Methodology: Whey candy mix was prepared by combination of fruit pulp, sugar and stabilizer in clarified paneer whey followed by homogenization, heating and cooling. Mix was poured in mold and passed through contionues blast freezer to harden. Hardened candies were wraped in aluminium foil and stored in deep freezer at - 20 ± 2ºC. The sutability of fruits i.e. kiwi, orange and pineapple in whey based ice candy was determined by organoleptic quality. The level of selected fruit and sugar were optimized using Response Surface Methodology (RSM). The optimized product was evaluated for sensory and physico-chemical qualities. Also the storage stability, consumer acceptability and economical feasibilities of the product were tested. Results: Amongst the three different fruits, the whey candy prepared by using pineapple fruit pulp was recived higest sensory score. The RSM results shows that, increase in pineapple pulp and sugar level resulted in higher sensory score for color and appearance, taste and flavor. Optimized level of pineapple pulp and sugar were 14.23% and 21.80%, respectively. This combination obtained 7.7, 7.6 and 7.65 sensory score for color, flavor and overall acceptability respectively whereas, melting rate was 42.19%. The whey candy subjected to study consumer accapetability and It was found that 58% of the consumers rated experimental candy as excellent (score 5) and 20.5% rated on very good. The whey candy was in acceptable up to 60 days at refrigerated storage condition.

Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice

Purpose The present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product. Design/methodology/approach Beverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period. Findings There was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages. Originality/value The refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO2, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.

Development of Hypotonic Electrolyte Rehydration Drinks from Paneer and Cheese Whey

In the present study, development of electrolyte drinks from paneer and cheese whey was carried out by enzymatic hydrolysis of lactose to simple sugars and formulating the sugar to salt ratio to meet the World Health Organization (WHO) requirements (245 mOsmol/L) for Oral Rehydration Salt (ORS). Lactose hydrolyzed whey was diluted (1: 2.3 v/v) using potable quality demineralised water to achieve reduction in osmolarity of 75 mOsmol/L. The salt concentration was adjusted by adding 3.25 g sodium chloride and 0.8 g potassium chloride for paneer whey (per L) and 2.5 g sodium chloride, 0.9 g of potassium chloride and 1.5 g of trisodium citrate for cheese whey (per L) to meet Na, K and citrate levels in the resultant whey drink as per WHO requirement. Other additives used in developing hypotonic electrolyte whey drink from lactose hydrolyzed whey systems were sucralose (sweetener), citric acid (acidulant), orange flavour and orange colour. The formulated hypotonic electrolyte whey based drink had significantly higher sensory scores when compared to the scores of two commercial orange flavour ORS drinks. Cheese whey based electrolyte drink was superior over paneer whey based electrolyte drink in sensory characteristics; former drink had better consistency and mouth feel.

Formulation of hypotonic electrolyte re-hydration whey drinks from paneer and cheese whey

In the present study, formulation of electrolyte drink from paneer and cheese whey was done by enzymatic hydrolysis of lactose to simple sugars and adjusting the salt levels to meet the World Health Organization requirements (245 mOsm/L) for Oral Rehydration Salt. Complete hydrolysis of lactose was achieved in whey using Lactozyme enzyme (3000L) used at level of 2 ml/L and incubated at 40°C for 2 h at neutral pH. Lactose hydrolyzed whey was diluted (1:2.3, v/v) using potable quality demineralised water (Total dissolved solids: 60 ppm) to achieve reduction in osmolarity of 75 mosm/l. The salt concentration was adjusted by adding 3.25 g sodium chloride and 0.8 g potassium chloride for paneer whey (per L) and 2.5 g sodium chloride, 0.9 g of potassium chloride and 1.5 g of trisodium citrate for cheese whey (per L) to meet sodium, potassium and citrate levels in the resultant whey drink.

Effect of temperature and time on some physical characteristics of Paneer whey

The present investigation was to determine the various physical characteristics of paneer whey with respect to density, specific weight and electrical conductivity. These physical characteristics were determined considering three levels of temperatures 20, 25 and 30oC at intervals of 1, 2 and 3 h. The highest values for density and specific weight of whey were observed 1015.43 kg/m3 and 9.961 kN/m3 at 20oC respectively and with respect to time it was observed 1013.5 kg/m3 and 9.942 kN/m3 at 3 h respectively. The highest electrical conductivity of whey was 5.10 mS/cm at 30oC and with respect to time it was observed 4.93 mS/cm at 3 h. There is not much appreciable effect on variation on physical characteristics with respect to time, whereas the temperature had shown significant effect on physical characteristics. The data generated in the present investigation can be utilized as guidelines for designing of whey based processing systems.