Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage

Abstract

Whey is a nutritious by product of some traditional Indian processed milk products and it needs to be utilized in an effective way in order to reduce environmental hazards associated with its untreated disposal. Low calorie watermelon beverage appears to be a simple, attractive and economic method of whey disposal. The experiment was designed by Central Composite Rotatable Design of Responce Surface Methodology. Three independent variables whey, Innova ® fiber and sucralose were chosen at five levels within the respective ranges of 40-60 %, 2.0-5.0 % and 0.01-0.03 %. The effect of the variables on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) was observed. These three were the independent variables whose effect on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) were evaluated. Quadratic model fitted well to all dependent variables. The R(2) values for flavour, mouthfeel, aftertaste, viscosity, sedimentation and TSS were 95.57, 98.71, 95.50, 97.87, 99.26 and 98.17 %, respectively. Response surface methodology was used to optimize the level of processing parameters. Maximum scores for flavour (7.46), mouthfeel (7.49), after-taste (7.72), viscosity (13.55 cp) and total soluble solid (15.34°Brix) and minimum score for sedimentation (1.55 ml/10 ml) were obtained when the formulation contained 51.46 % whey, 3.84 % Innova® fiber and 0.021 % sucralose.

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

“…Pectin as an emulsifier was added to prevent sedimentation in the Cape gooseberry RTS beverage. The pertinacious material can possess higher water holding capacity and develop a cohesive network structure [37,38] and pectin is known to be highly hygroscopic in nature so it will imbibe with water to form a gel-like network [39]. Along with other ingredients like citric acid and sugar, pectin may also play a vital role to modify the rheology of the Cape gooseberry RTS beverage.…”

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

“…Whey constituents have indispensable value as human food. Due to its high nutritional profiling whey can be used in beverages, geriatric and athletic foods (Baljeet et al 2013;Saxena et al 2015). Whey and its biological components have also been proven effective in treatments of several chronic diseases like diarrhea, bile illness, skin problems, scales in the urinary tract, cancer, hypertension and cardiovascular disorders (Ashoush et al 2013;Kerasioti et al 2014).…”

Characterization and Sensory Evaluation of a Novel Grapefruit Beverage Made with Lactose‐Free Demineralized Milk Permeate

“…in Table ), the cheese whey (as an ingredient of fruit beverage) has an insoluble property (most probably because of its fermentation) and hence a negative effect on the Brix (as reported by Saxena et al . ). According to SUNECE (Standards of United Nations Economic Commission for Europe and the CAC or Codex Aliment‐Arius Commission, No.…”

“…3 in Table ), but the cheese whey has a negative effect on the viscosity of the fruit beverage (as reported by Saxena et al . ). The increase of viscosity was due to the bond creation (two‐dimensional gel formation) between HMPS and WCS in acidic conditions of the beverage.…”

“…Saxena et al . () formulated a watermelon beverage with cheese whey powder and found similar relationship between its mouthfeel and different levels of this ingredient.…”