Development ofGuduchi-Whey based beverage

Abstract

Guduchi (Tinospora cordifolia) also known as Amritballi is one of the most valued herbs in the Ayurvedic medicine. Similarly, whey a byproduct of cheese and paneer industry has biologically active and nutritious whey proteins, which can be exploited for developing a nutritious beverage. In the present study, an attempt was made to develop Guduchi-whey based beverage by incorporating Gudichi at various levels. The Guduchi extract was blended to pre treated whey at various levels viz., 5, 7 and 10 per cent. Sensory evaluation of the beverage revealed that addition of 5 per cent level of Guduchi with whey was found to be optimum. The final optimized beverage sample was pasteurized and was stored at ambient (30±1 o C) and refrigerated temperatures (7±1 o C) to study the effect of temperature on the keeping quality of the beverage. It was observed that Guduchi treated whey beverage had significantly increased keeping quality both at ambient and refrigerated temperatures when compared to the control sample, thus clearly indicating the effect of the Guduchi on the shelflife of the product.

Tinospora Cordifolia: A Literature Review on Therapeutic uses and Pharmacological Actions

“…Its addition boosts the amount of protein, fibre, beta-carotene, calcium, and iron in cookies, as well as increasing radical scavenging activity [118]. Drinking Amritabased whey is a great keeping quality at both ambient and refrigerated temperatures [119]. Besides, Tinospora cordifolia has been shown to hasten wound healing and reduce the number of days required for Excision wound epithelization [120].…”