FORMULATION AND STATISTICAL EVALUATION OF A READY-TO-DRINK WHEY BASED ORANGE BEVERAGE AND ITS STORAGE STABILITY

  • G. Chatterjee Department of Food Technology, Haldia Institute of Technology
  • J. De Neve Department of Mathematical Modelling, Statistics and Bioinformatics, Ghent University.
  • A. Dutta Faculteit Industriële Ingenieurswetenschappen, KU Leuven, Campus Groep T Leuven
  • S. Das Department of Food Technology, Haldia Institute of Technology
Keywords: whey protein, functional beverage, formulation, sensory evaluation, storage stability

Abstract

A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system. The ready-to-drink beverage is formulated with concentrated whey, orange juice along with an adequate amount of sugar, stabilizer, citric acid and flavor. Orange juice is used since the acidic flavor of whey is compatible with citrus flavors and particularly orange. The health and nutritional benefits of orange further imparts the value to the formulated beverage. Nine blend formulations are prepared by varying the dry matter of whey, fruit juice and sugar content. Based on a statistical analysis of the sensory evaluation of the drinks, the optimal formulation is found to have a ratio 3:2 for concentrated liquid whey and orange juice followed by an addition of 8% sugar (w/v) and 0.1% stabilizer (w/v). The shelf-life of the final product is carried out both at room temperature (30±2ºC) and refrigeration temperature (7±1ºC) with and without addition of preservatives. The product remains in good condition up to eleven days at room temperature and up to three months under refrigeration condition with addition of 150 ppm of sodium benzoate.

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Published
2020-01-17
How to Cite
Chatterjee, G., De Neve, J., Dutta, A., & Das, S. (2020). FORMULATION AND STATISTICAL EVALUATION OF A READY-TO-DRINK WHEY BASED ORANGE BEVERAGE AND ITS STORAGE STABILITY. Revista Mexicana De Ingeniería Química, 14(2), 253-264. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1192
Section
Food Engineering