Development of Probiotic Beverage from Whey and Orange Juice

Abstract

Probiotics are microorganisms that provide health benefits when consumed. The term probiotic is currently used to indicate the ingested microorganisms associated with beneficial effects to humans and animals. Probiotic drinks are typically dairy-based beverages with consistency similar to milk. They are consumed for digestive health. The addition of probiotics to whey will enhance the properties and benefits to several folds. Addition of orange juice gives it better sensory properties and mainly increases the shelf life of the drink or beverage. The overall goal of the research work was to develop a probiotic beverage from whey and orange juice, to determine the physicochemical properties and to check the shelf-life stability of the juice. The probiotic beverage was prepared by blending whey and orange in five different ratios viz. 80:20, 75:25, 70:30, 65:35 and 50:50. The different blends were inoculated by 1% inoculum of Lactobacillus acidophilus and Bifidobacterium bifidium and the fermentation time was optimized for 24 hours. The 65:35 blend ratios of whey and orange juice fermented for 24 hr gave desirable results with highest sensory scores for overall acceptability and maximum viable counts in both fermented with Lactobacillus acidophilus and Bifidobacterium bifidium. There was no significant difference in results fermented with Lactobacillus acidophilus and Bifidobacterium bifidium but the results of probiotic beverage with Bifidobacterium bifidium showed a little better result as comparison to probiotic beverage fermented with Lactobacillus acidophilus.

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

“…It is a source of proteins, which have the highest biologic value among all proteins present in food [126]. e uses of fermented whey and fruit beverages as a carrier for probiotic bacteria are the subject of a large number of publications in recent years [127,128]. Furthermore, adding whey to juice allowed enhancing the beneficial bacteria growth and increased the probiotic properties of the end products.…”

Changes of Nutritional Characteristics of Whey Fermented with Kefir Grains - A Preliminary Results

“…Nutritional value and the growing awareness of consuming food with health promoting additives qualify whey as a healthy functional food. Liquid fermented whey can be a carrier of probiotics with low cholesterol and lactose content, which is an appropriate beverage for most of the human population because 5-15% of European population and up to 80% of the population from central Asia and Africa are lactose intolerant (Shukla and Kushwaha, 2017).…”

“…Characteristics of the fermented whey using kefir grains has been investigated by different authors (Londero et al, 2011(Londero et al, , 2012Balabanova and Panayotov, 2011;Megalhães et al, 2011;Shukla and Kushwaha, 2017) indicating that fermented whey beverages can be interesting alternative for cheese whey utilization. Kefir grains are a symbiotic association of lactic acid bacteria, yeasts and acetic acid surrounded by kefiran, water soluble polysaccharide matrix (Megalhães et al, 2011).…”

Revealing new promoters in whey fermentation leads to a new research concept

“…Also, it has been found that the use of whey in mixtures with low-cost raw materials and the application of a continuous process promote effectively its fermentation by kefir, leading to the potential production of novel alcoholic drinks (Reddy et al., 1987; Kourkoutas et al., 2002; Athanasiadis et al., 2002; Paraskevopoulou et al., 2003; Athanasiadis et al., 2004). Similarly, proviotic beverages were previously prepared by blending whey and orange or pineapple juice in different ratios using Lactobacillus acidophilus and/or Bifidobacterium bifidium for mixtures fermentation (Shukla et al., 2013; Shukla and Kushwaha, 2017). At the same time there is serious reducing of various agro-industrial wastes polluting the environment.…”