International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:6, June, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 3212-3228

Development of the Process for Whey Based Pineapple Beverage
Ashutosh Pandey*, Atul Anand Mishra, R.N. Shukla, Praveen Kumar Dubey and Rahul Kumar Vasant
Department of Food Process Engineering, Vaugh Institute of Agriculture Engineering and Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, SHIATS University P.O Naini, Allahabad, U.P-211007, India
*Corresponding author

Whey is the aqueous (serum) protein of the milk. It compromises approximately 20% of the protein in milk, albumins and globulins, majority of lactose and the water soluble nutrients. The disposal of whey, the liquid remaining after the separation of milk fat and casein from the whole milk, is a major problem for the dairy industries, which demands simple and economic solutions. The usage of whey to valuable products could overcome the issue. Whey-based pineapple beverage was prepared by blending Pineapple juice with whey in different proportions such as 10:90, 20:80, 30:70, 40:60, 50:50 and 100 ml juice as control, 3 g of sugar were fixed per 100 ml of the beverage and analyzed for various physic- chemical and sensory characteristics for its overall acceptability. Acidity and TSS (Total Soluble Solids) content increased while pH decreased during storage. A significant decrease in ascorbic acid content was also observed during storage. The overall acceptability of the beverage was desirable up to 20 days of storage at refrigeration temperature. The study revealed that beverage prepared by blending the whey and Pineapple juice in proportion 30:70 (T3) & sterilized at 850C for 15 min, was found better in almost all physic-chemical, microbial properties and sensory quality parameters as compared to other combination.

Keywords: Whey, Pineapple juice, Whey beverage, Sensory Quality, Physico-chemical qualities

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How to cite this article:

Ashutosh Pandey, Atul Anand Mishra, R.N. Shukla, Praveen Kumar Dubey and Rahul Kumar Vasant. 2019. Development of the Process for Whey Based Pineapple Beverage.Int.J.Curr.Microbiol.App.Sci. 8(6): 3212-3228. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.