STORAGE STABILITY OF ASCORBIC ACID ENRICHED FRESH WHEY BASED AMLA BEVERAGE STORED AT ROOM AND REFRIGERATED CONDITIONS

Abstract

ABSTRACT

The whey based amla beverage was formulated by adding whey and amla extract at 1:1 (v/v basis). The blend was formulated to contain 10 percent citric acid (w/v of amla extract) and sugar at 40 percent level (w/v of whey based amla beverage). The influence of storage condition on the ascorbic acid content of whey based amla beverage stored in the presence and absence of light was quantified by 2, 6-dichloro indophenols fibrimetric method. The whey based amla beverage was noted to be acceptable by the consumers till the 10 days of storage at refrigeration temperature and 3 days of storage at room temperature.The influence of light on ascorbic acid (mg/100ml) in whey based amla beverage stored refrigeration and room temperature was noted as 250.4±0.35 on 1^st day; 218.3±0.53 and 147.5±0.62 on 4^th day; 187.1±0.81 and 103.5±0.74 on 7^th day; and 143.7±0.47 and 84.6±0.53 on 10^th day respectively. The influence of darkness on ascorbic acid (mg/100ml) retention in whey based amla beverage stored refrigeration and room temperature was noted as 250.4±0.35 on 1^st day; 232.6±0.52 and 173.6±0.69 on 4^th day; 221.8±0.47 and 139.2±0.57 on 7^th day; and 209.3±0.61 and 117.3±0.64 on 10^th day respectively.

From the observations it was noted that decline in ascorbic acid content was evidenced as the days of storage extends in all whey based amla beverage samples stored under light and dark conditions at room and refrigerated conditions. There was rapid decrease in ascorbic acid content was observed in whey based amla beverage stored under light at room temperature than the beverage stored under darkness at refrigerated temperature.