Development of Whey Beverages from Paneer Preparation Using Fruit Coagulants: A Comparative Study on Physicochemical and Sensory Properties

Abstract

Whey is a by-product of milk generated during the preparation of coagulated milk products. However, whey disposal results in serious environmental pollution due to its high biological oxygen demand. Therefore, whey generated from the preparation of Indian soft cheese (paneer) by coagulating heated milk with 2% citric acid solution (control) lemon or Indian gooseberry (amla) extracts was collected and mixed with sugar, colour, and flavour were used to develop whey beverages. The whey and whey beverages were analysed for physicochemical and sensory properties. Whey from lemon extract contained higher total solids, fat and protein content than citric acid and amla extract. The ascorbic acid content was higher in amla (56.5 mg/100g) than in lemon whey (6.76 mg/100g) and was not detected in control. The total phenols (GAE mg/100g) and tannins (mg/100g) respectively were higher in amla (550; 394.45) than in lemon (69.23; 4.08) and citric acid (5.86; 0.00). The antioxidant activity was higher in whey from lemon extract (88.77%) than amla (81.38%) and citric acid (14.39%). The whey beverages from both fruit extracts were highly acceptable. Therefore, whey generated from paneer preparation can be used to make beverages with improved health benefits, hence minimising environmental pollution.