• 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


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.


Ahmed, E. I., Mamoun, O. A. and Asmahan, A. A. (2011). Microbial and chemical evaluation of whey-based mango beverage. Advanced Journal of Food Science and Technology 3, 250- 253.

AOAC (2000). Association of Official Analytical Chemists, Official Method of Analysis, 15th ed.,Washington, DC and Arlington, VA.

APHA, Vanderzant, C. (1992). Compendium of methods for microbiological examination of foods. Washington. American Public Health Association 14, 919-927.

Baljeet, S. Y., Ritika, B. Y. and Sarita, R. (2013). Studies on development and storage of whey-based pineapple (Ananascomosus) and bottle gourd (Lagenariasiceraria) mixed herbal beverage. International Food Research Journal 20, 607-612.

Barwal, V. S., Singh, T. K. and Alkesh, M. (2005). Studies on processing and development of ready to serve beverage drink from bittergourd. Journal of Food Science and Technology 42, 217-220.

Beristain, C. I., Cruz-Sosa, F., Lobato-Calleros, C., Pedroza-Islas, R., Rodríguez-Huezo, M. E. and Verde-Calvo, J. R. (2006). Applications of soluble dietary fibers in beverages. Revista Mexicana de Ingeniería Química 5, 81-95.

Bureau of Indian Standards (1961). IS: 1479, Part - II. Methods of Test for Dairy Industry. Chemical Analysis of Milk. New Delhi.

Del Caro, A., Piga, A., Vacca, V. and Agabbio, M. (2004). Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry 84, 99-105.

De Neve, J., Goswami, G., Dutta, A., Chaudhuri, S. and Dutta, D. (2014). A statistically motivated choice of process parameters for the improvement of canthaxanthin production by Dietziamaris NIT-D (Accession Number: HM151403). Revista Mexicana de Ingeniería Química 13, 595-603.

Dhamsaniya, N. K. and Varshney, A. K. (2013). Development and evaluation of whey based RTS beverage from ripe banana juice. Journal of Food Processing and Technology 4, 1000203.

Divya and Kumari, A. (2009). Effect of different temperatures, timings and storage periods on the physico-chemical and nutritional characteristics of whey-guava beverage. World Journal of Dairy and Food Sciences 4, 118-122.

Draget, K. I. (2000). Alginates. In: Handbook of Hydrocolloids (Philips O, Williams A). Woodhead Publishing, 379.

Flores-Andrade, E., Pascual-Pineda, L.A., Jiménez, M. and Beristain, C.I. (2013). Effect of whey protein-sucrose in the osmotic dehydration of apple. Revista Mexicana de Ingeniería Química 12, 415-424.

Ghoush, M. A., Al-Mahasneh, M. A., Samhouri, M., Al-Holy, M. and Herald, T. (2009). Formulation and fuzzy modeling of viscosity of orange beverages fortified with carboxymethyl cellulose - whey protein isolate emulsions. Jordan Journal of Biological Sciences 2, 109- 118.

Goyal, N. and Gandhi, D. N. (2009). Comparative analysis of Indian paneer and cheese whey for electrolyte whey drink. World Journal of Dairy and Food Sciences 4, 70-72.

Horton, B. S. (1995). Whey processing and utilization. Bull. IDF 308, 2-6.

Irena, J., Rajka, B. and Ljubica, T. (2008). Wheybased beverages- a new generation of dairy products. Mljekarstvo 58, 257-274.

Kinsellan, J. E. (1984). Milk proteins: Physiochemical and functional properties. CRC Critical Reviews in Food Science and Nutrition 21, 115-120.

Klimczak, M., Malecka, M., Szlachta, A. and Gliszczynska- Świglo, A. (2007). E ´ ffect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis 20, 313-322.

Kalra, S. K., Tandon, D. K. and Singh, B. P. (1991). Evaluation of mango-papaya blended beverage. Indian Food Packer 45, 33-36.

Marshall, K. (2004). Therapeutic applications of whey protein. Alternative Medicine Review 9, 136-156.

Murari, K. and Verma, R. A. (1989). Studies on the effect of varieties and pulp extraction method on the quality of guava nectar. Indian Food Packer 43, 11-15.

Morris, P. E. and FitzGerald, R. J. (2008). Whey proteins and peptides in human health. In: Whey Processing, Functionality and Health Benefits, C.I. Onwulata, P.J. Huth (Eds.), WileyBlackwell, Ames, Iowa. 285-343.

Naik, Y. K., Khare, A., Choudhary, P. L., Goel, B. K. and Shrivastava, A. (2009). Studies on physicochemical and sensory characteristics of whey based watermelon beverage. Asian Journal of Research in Chemistry 2, 57-59.

Poste, L. M., Mackie, D. A., Butler, B. and Larmond, E. (1991). Laboratory Methods for Sensory Analysis of Foods, Agriculture Canada Publication 1864/E.

R Core Team (2014) R: A Language and Environment for Statistical Computing (, Vienna, Austria.

Ranganna, S. (2004). Handbook of analysis and quality control for fruit and vegetable products. 2nd edn. Tata Mc. Graw Hill Publication, New Delhi, India.

Sakhale, B. K., Pawar, V. N. and Ranveer, R. C. (2012). Studies on the development and storage of whey based RTS beverage from mango cv. kesar. Journal of Food Processing Technology 3, 1000148.

Kumar, S. R. and Manimegalai, G. (2005). Studies on storage stability of whey based papaya juice blended RTS beverage. Journal of Food Science and Technology 42, 185-188.

Shekilango, S. A., Jelen, P. and Bagdan, G. C. (1997). Production of whey-banana beverages from acid whey and overripe bananas. Milchwissenschaft 52, 209-212.

Sherwood, S. and Jenkins, D. (2007). US Patent US 2007/0178214 A1.

Shukla, M., Jha, Y. K. and Admassu, S. (2013). Development of probiotic beverage from whey and pineapple juice. Journal of Food Processing Technology 4, 1000206.

Sikder, B., Sarkar, K., Ray, P. R. and Ghatak, P. K. (2001). Studies on shelf-life of whey-based mango beverages. Beverage Food World 28, 53- 54.

Singh, A. K. and Nath, N. (2004). Development and evaluation of whey protein enriched bael fruit (Aeglemarmelos) beverage. Journal of Food Science and Technology 41, 432-436.

Singh, S., Ladkhani, B. G., Kumar, A. and Mathur, B. N. (1994). Development of whey based beverage. Indian Journal of Dairy Science 47, 586-590.

Singh, W., Kapoor, C. M. and Srivastava, D. N. (1999). Standardization of technology for the manufacture of guava-whey beverage. Indian Journal of Dairy Science 52, 268-271.

Singh, D., Singh, R. and Bhatt, F. (2014). Development, quality evaluation and shelf life studies of whey guava beverage. International Journal of Current Engineering and Technology 4, 2171-2175.

Walzem, R. L., Dillard, C. J. and German, J. B. (2002). Whey components: millennia of evolution create functionalities for mammalian nutrition: what we know and what we may be overlooking. Critical Reviews in Food Science and Nutrition 42, 353-375.

Yavorska, N. (2012). Sodium alginate - a potential tool for weight management: effect on subjective appetite, food intake, and glycemic and insulin regulation. Journal of Undergraduate Life Sciences 6, 66-69.
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
Food Engineering