Development of Whey-Ginger based Beverage incorporated with Jaggery Powder

Abstract

The development of whey-based ginger beverages incorporated with jaggery powder,  ginger, and saffron was successfully developed with good sensory attributes. Six different formulations were prepared, and among these, T5 was the most accepted sample based on sensory evaluation. T5 was formulated using 100ml whey, 2.5ml ginger, 7g jaggery, and four strands of saffron got the highest acceptability concerning color and appearance; 8.88± 0.51, flavor; 8.53 ± 0.42, consistency; 8.59 ± 0.46 and overall acceptability of 8.83 ± 0.41. The development of the product uses whey, incorporated with the therapeutic and preservative properties of ginger, mineral nutrients of jaggery in the form of jaggery powder, and soothing saffron. This study concluded that the beverage can be refrigerated for up to 7 days without any chemical preservatives and is acceptable to the consumers and by product utilization utilization and helps the dairy industry to use whey and reduce environmental pollution.