Stabilization of Acidified Whey Drink Made from Buffalo (Bubalus bubalis) Milk with the Addition of Pectin from Mango (Mangifera indica) Peels

Abstract

Different levels (0.15, 0.20, and 0.25%) of commercial pectin (CP) and mango peel pectin (MPP) were used in the quality improvement of acidified whey drink (AWD) made from buffalo milk. Samples were evaluated for physico-chemical properties, microbiological qualities, sedimentation stability, and sensory characteristics. The treatment found to be the most acceptable and with the least percentage of sedimentation was subjected to product stability evaluation during storage for 27 d. No significant differences were observed among the treatments in terms of pH and total soluble solids (TSS), whereas viscosity increased as the level of pectin was increased. All the treatments for both CP and MPP had an aerobic plate count (APC) of < 10 cfu/mL, yeast and molds count of < 1cfu/mL, coliform count of < 1cfu/mL, and negative in E. coli. Moreover, both CP and MPP at the 0.25% level showed the lowest sedimentation with 0.76%. Results showed that AWD with 0.25% MPP can be stored for about 20 d at ambient temperature.