Optimization and quality characterization of Aloe vera enriched flavored wheybeverage

Abstract

Whey is a by-product from cheese, channa and paneer industries containing valuable nutrients like lactose, proteins, minerals and vitamins etc. Aloe vera is often called “miracle” plant due to its antiseptic, antibacterial, antiviral, anti-diabetic, anti-carcinogenic, anti-inflammatory, natural healer, improves human immune system and digestive system.In the present investigation, paneer whey has been used as a base material to prepare flavoured whey beverage by incorporating Aloe vera juice. Different concentrations 0, 5, 10, 15 and 20 per cent of Aloe vera juice were optimized to prepare whey beverage. The effect of Aloe vera juice incorporation on sensory, proximate composition and physicochemical characteristics of control and whey samples were studied. The treatment samples were observed to be accepted well and comparable to control samples on sensory evaluation. The overall acceptability of experimental samples was between 7.12-7.40 which was on par with control. From organoleptic scores and colour data, it was observed that no significant difference in colour and taste were perceived in experimental products. Total solids, fat, protein and carbohydrate constituents were reduced marginally due to dilution effect. Titratable acidity and viscosity increased in treatment samples, whereas pH was decreased slightly. However, the incorporation of 15% aloe vera juice showed organoleptically most liked Aloe vera enriched flavored whey beverage in terms of sensory quality without adversely affecting the physicochemical properties.