Development of naturally carbonated fermented whey fruit-juice based beverage
309 / 193
Authors
-
Simarjit Kaur
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana
-
Suresh Rajabhau Bhise
-
Amarjeet Kaur
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana
-
KS Minhas
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana
Keywords:
Carbonated beverage, Clavispora lucitaniae, Fermentation, Pineapple, StrawberryAbstract
Naturally carbonated fermented whey fruit-juice based beverage were prepared by blending cheese whey with pineapple and strawberry juice after inoculating Clavispora lucitaniae yeast culture @ 0.5% v/v and allowed to ferment at 35±1oC temperature for 36 hours aerobically. Standardization of beverage was done by using 16, 15, 14, 13 and 12oBrix TSS levels with 15, 20, 25 and 30% fruit juice concentration. Beverage with 12oBrix TSS and 30% juice concentration was selected as best combination for storage study under refrigerated (4±1oC) and ambient (25±5oC) conditions and evaluated for physico-chemical, microbiological and sensory analysis for 90 days of storage periods. There was significant decrease in brix:acid ratio (p-value: 0.00004 at ambient; 0.00003 at refrigeration), total sugars (p-value: 0.0253 at ambient; 0.0214 at refrigeration), and ascorbic acid (p-value: 0.0006 at ambient; 0.0023 at refrigeration) whereas TSS, pH, reducing sugar, color and lactose content were decreased insignificantly over the ambient and refrigeration storage period for cheese whey beverage blended with pineapple juice. While acidity, alcohol and CO2 content were increased insignificantly over the ambient and refrigeration storage. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages. Cheese whey beverage blended with strawberry juice obtained higher overall acceptability scores than the cheese whey beverage blended with pineapple juice. The beverage at refrigeration ambient storage was found acceptable upto 90 and 60 days respectively. The beverage obtained had naturally produced CO2 and little alcohol content added effervescence, sparkle, tangy taste and flavouring characteristics.   Â
References
Almeida S, Keila ED, Bonassi Ismael A, Roca Roberto DO (2001) Physical and chemical characteristics of fermented dairy beverages using minas cheese whey. Ciencia tecnologica de Alimentos 21:187-192
Aneja RP, Mathur BN, Chandan RC, Banerjee AK (2002) Technology of Indian Milk products. Handbook on process technology modernization for professionals enterprises and scientists, A Dairy India Publication, New Delhi, pp. 133-157
AOAC (1996) Official methods of Analysis.Association of Official Analytical Chemists, Guthersburg, Maryland, USA.17th edition
AOAC (1999) Official methods of Analysis.Association of Official Analytical Chemists, Guthersburg, Maryland, USA.17th edition
AOAC (2000) Official methods of Analysis.Association of Official Analytical Chemists, Guthersburg, Maryland, USA.17th edition
Beaton GH, Henry MC (1964) Effect of temperature on organoleptic quality of food. Nutri 2:441-443
BIS (1977) Determination of Fat by Gerber Method-Milk Products. Bureau of Indian Standards, New Delhi
Blanda G, Cerretani L, Cardinali A, Barbieri S, Bendini A, Lercker G (2009) Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance. Food Sci Technol 42:30-36
Bose TK, Mitra SK (2001) Fruits: Tropical and Sub-tropical. Pp 438-495
BSDA (2014) The 2014 UK soft drink report. British Soft Drinks Association, Bedford Row London
Caputi AJ, Udeja M, Brown T (1968) Spectrophotometric determination of ethanol in wine. Am J Enol Vitic 19:160-165
Divya, Kumari A (2009) Effect of different temperatures, timings and storage period on the physico-chemical and nutritional characteristics of whey-guava beverage. World J Dairy Food Sci 4:118-122
Egan H, Kirk RS, Sawyer R (1988) Pearson’s chemical analysis of foods. 8th eds. Longman Scientific and technical publication. Longman Group Ltd. UK
Elkins ER, Lyon R, Huang CJ, Matthys A (1997) Characterization of commercially produced pineapple juice concentrate. J Food Comp Anal 10:285-298
Inajor GO (1995) Preservation of Kunun. MSc thesis, University of Logos, Logos
Itara LO (2007) The manufacture of a milk- acid whey fermented beverage. M.Sc Thesis, University of Puerto Rico, Mayaguez Campus
Kabasakalis V, Siopidou D, Moshatou E (2000) Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chem 70:325-328
Kader AA (1991) Quality and its maintenance in relation to the post harvest physiology of strawberry. Timber Press, Port Land, pp 145-152
Khezri S, Seyedsale MM, Hasanpour I, Dastras M, Dehghan P (2016) Whey: characteristics, applications and health aspects. Third International Conference on Science and Engineering held on 2nd June 2016 at Istanbul, Turkey
Kourkoutas Y, Dimitropoulou S, Kanellaki M, Marchant R, Nigam P, Banat MI, Kouti AA (2001) High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material. Bioresource Technol 82:177-181
Krolczyk JB, Dawidziuk T, Turak EJ, Solowiej B (2016) Use of whey and whey preparations in the food industry: A review. Pol J Food Nutri Sci 66(3):157-165
Macwan SR, Dabhi BK, Parmar SC, Aparnathi KD (2016) Whey and its utilization. Intl J Curr Microbiol App Sci 5(8):134-155
Magalhaes KT, Pereira MA, Nicolau A, Dragone G, Domingues L, Teixeira JA, Almeida S, Schwan RF (2010) Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations. Bioresource Technol 101:8843-8850
Maity TK, Kumar R, Misra AK (2008) Development of healthy whey drink with Lactobacillus rhamnosus, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. Shermani. Mljekarstvo 58:315-325
Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques. CRC Press, Bocan Raton, Florida, pp. 385-387
Murtoza, M.A., Humo, N., Javaid, J., Shabir, M.A., Uddin, G.M. and Mahmood, S. (2004) Studies on stability of strawberry drink stored at different temperature. Intl J Agric Bio 1:58-60
Naik YK, Khare A, Choudhary PL, Goel BK, Shrivastava A (2009) Studies on physico-chemical and sensory characteristics of whey based watermelon beverage. Asian J Res Chem 2:57-59
Passe DH, Horn M, Murray R (1997) The effects of beverage on sensory response and voluntary fluid intake following exercise. Intl J Sport Nutri 7:286-297
Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, Wiseman S, Van De Put F, Dacombe C, Rice-Evans CA (2002) The antioxidant capacity of regular consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Res 36:217-233
Ranganna S (1986) Handbook of analysis and quality control for fruit and vegetable products. Data McGraw hill publications company, New Delhi
Sahot P, Pandove G, Jairath S, Dhillon TS (2010) Technology for the production of low alcoholic self carbonated fermented beverage. Intl Food Res J 17:969-976
Saravana Kumar R, Manimegalai G (2005) Studies on storage stability of whey-based papaya juice blended RTS beverage. J Food Sci Technol 42:185-188
Scott R (1981) Cheese making practice. Pp 227-35 Applied Sci Publishers Ltd, London
Sherwood S, Jenkins, David (2007) Carbonated protein drink and method of making. US Patent, 7205018
Sikder B, Sarkar K, Ray PR, Ghatale PK (2001) Studies on shelf life of whey based mango beverage. Bev Food World 28:53-54
Snedecor GW, Cochran WG (1989) Statistical methods. Oxford and IBH Publishing Company, New Delhi
Soliman MA, Emara EA, Okasha AE (1995) Studies on the browning inhibitors in banana buttermilk and whey beverage. Egyptian J Dairy Sci 23:11-19
Tulipani S, Marzban G, Herndl A, Laimer M, Mezzetti B (2011) Influence of environmental and genetic factors on health-related compounds in strawberry. Food Chem 124:906-913
U.S. Department of Agriculture (USDA) (2014) National Nutrient Database for Standard Reference, Release 26, 2013. Published online at: http://ndb.nal.usda.gov/
Whittaker J (1996) Lactose intolerance is not as common as milk allergy. Health Healing 6: 12-14
