| Research Article |
Open Access |
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| Studies on the Development and Storage of Whey based RTS Beverage
from Mango cv. Kesar |
| Sakhale BK1, Pawar VN2 and Ranveer RC3* |
| 1Food Technology Division, Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (MS), India |
| 2Department of Food Science and Technology, M. A. U., Parbhani (MS), India |
| 3Department of Food Science and Technology, Shivaji University, Kolhapur (MS), India |
| *Corresponding author: |
Ranveer RC
Department of Food Science and Technology
Shivaji University, Kolhapur (MS), India
E-mail: rahul.ranveer@gmail.com |
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| Received February 13, 2012; Accepted March 12, 2012; Published March 15,
2012 |
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| Citation: Sakhale BK, Pawar VN, Ranveer RC (2012) Studies on the Development
and Storage of Whey based RTS Beverage from Mango cv. Kesar. J Food Process
Technol 3:148. doi:10.4172/2157-7110.1000148 |
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| Copyright: © 2012 Sakhale BK, et al. This is an open-access article distributed
under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the
original author and source are credited. |
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| Abstract |
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| Whey and juice of mango (Cv. Kesar) were utilized at various combinations (70:30, 75:25 and 80:20) for
preparation of nutritious ready-to-serve (RTS) beverages and evaluated for various physico-chemicals and sensory
attributes during storage. The study revealed that the RTS beverage prepared with 70% whey and 30% mango
juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall
acceptability and also found highest in ascorbic acid content (9.80mg/100g). A reducing trend was observed in
total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the
storage of beverage at refrigeration temperature over a period of 30 days. The beverage remained unchanged with
respect to TSS content along the storage period. |
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| Keywords |
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| Whey; Mango; RTS beverage; Sensory characteristics;
Storage |
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| Introduction |
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| Soft beverage industry has made significant progress during last
several years in terms of production, but there is only a limited range
of flavors available in India. Many types of syrups, sherbets and soft
drinks containing artificial fruit flavors are well known throughout
the world. The basic factor considered is the nutritive and therapeutic
values, which make them popular and acceptable. At present fruit
beverages are generally synthetic flavored, bottled and sold in the
market. If this could be substituted with fruit juice and dairy whey, it
will be more beneficial to the consumer, dairy industries and beverage
manufacturers and fruit growers. |
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| Beverages based on whey continue to receive a considerable amount
of attention reflecting a growing awareness of the potential of these
products in the market place. These beverages have high nutritional
quality and increased energy value. These could be particularly useful
in place where there is lack of food and improper nutrition leading to
deficiencies of certain nutrients. Whey is the watery liquid remaining
after milk has been curdled and strained. It contains about half of
the total solids of milk and source of precious nutrients like whey
proteins, lactose, milk salts and most of water-soluble vitamins [1].
Whey possesses preventive and curative elements and is especially
used to treat a wide variety of ailments such as arthritis, anemia and
liver complaints [2]. In India, whey is obtained as a by-product in the
preparation of channa, paneer, cheese and casein. About 3 million
tonnes of whey is produced annually in India containing about 2 lakh
tonnes of valuable milk nutrients [1]. |
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| Therefore, conversion of whey into fermented or non-fermented
beverages is one of the most attractive avenues for utilization of whey
for human consumption. The development of any process for its
economical utilization would be of great benefit to the dairy industry. At
this stage, product diversification using whey as a partial replacement
of water without much change in the existing infrastructure is quite
feasible. |
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| The development of nutritionally value added product could
therapeutically help on improving the health of consumers. Mango
pulp and dairy whey can be utilized to make the product therapeutic, prophylactic and nutritionally rich which may increase its demand in
food and beverage industry. Introduction of new types of value added
beverages might improve socio-economic status of the country. |
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| Mango (Mangifera indica L.) is one of the favored fruits in the
tropical and sub-tropical regions. It has an excellent flavor, attractive
fragrance, delicious taste and high nutritional value that have made it
one of the best fruits [3]. |
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| Many attempts have been reported on utilization of whey in the
formulation of various dairy products but still there is a lot of scope
to explore the possibility of its utilization in beverage industries. The
researchers reported preparation of fruit flavored beverages using whey
obtained from coagulation of cow milk [4]. Singh et al. [5] formulated
a whey based mango beverages with 15% pulp and 78% whey. Soft
beverage from paneer whey and guava was developed [6], while Sikder
et al. [7] formulated different blends of whey beverages by using various
levels of mango pulp (8-12%) of four different varieties. |
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| Indian dairy industry is looking for new product ideas and
technologies to meet consumers’ requirements and to increase
profitability of the products. Product diversification is quite
feasible using whey as a water replacer without much change in the
infrastructure. India has plenty of fruits that are a good source of
vitamins and minerals. As production of fruits is seasonal, there is
a glut in the market during a particular season. Mango fruits are
an excellent source of vitamin A and C, as well as a good source of
potassium and contain beta-carotene. Mangos are high in fiber, but low
in calories (approx. 110 per average sized mango), traces amount of
fat and sodium. During market glut in the season, the pulp/juice from mangoes can be stored by proper treatment for utilization in the lean
season. |
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| Beverages based on fruits and milk products are currently receiving
considerable attention as their market potential is growing. Besides
being delicious, these beverages are highly nutritious. They may be
particularly useful in places where there is inadequate nutrition, which
could lead to nutritional deficiency diseases. Therefore, to make the best
use of dairy whey and mango fruit, the present study was conducted to
develop delicious and nutritious beverages from the combinations of
fruit pulp and milk products. |
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| Materials and Methods |
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| Preparation of milk whey |
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| The standardized milk was heated to 82°C and acidified by adding 2
% citric acid with continuous stirring, which resulted in the coagulation
of milk protein (casein). The liquid (whey) was separated by filtration
as per the standard method [8]. The filtered whey was centrifuged at
45°C to remove the fat (Figure 1). The whey obtained was stored at 4 ±
1°C and heated to 60°C before preparation of the beverage. |
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Figure 1: Process flow chart for the preparation of paneer whey. |
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| Preparation of mango pulp |
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| The fresh fully ripened mangoes of Cv. Kesar were procured from
the local market. The mango pulp was extracted by standard method
[9] and stored at 4 ± 1°C until use. |
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| Preparation of whey based mango RTS |
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| The whey based mango beverages were prepared by blending of
whey and mango pulp in different proportions like C1 (70:30), C2 (75:25)
and C3 (80:20) respectively (Figure 2). The recipe for preparation of
1000 ml beverages with addition of pulp in varying proportions is
presented in table 1. The sugar 10% and 0.1% (w/v) sodium alginate
were dissolved in whey by heating to 60ºC and then filtered through
muslin cloth. The fruits pulp was added to whey and homogenized.
Thus prepared beverages was filtered and filled in previously sterilized
glass bottles (200 ml) leaving 2.5 cm head space and sealed airtight
by crown corking. Then in bottle sterilization was done at 105ºC for
10 min and cooled to room temperature and stored at 7 ± 1°C for
storage studies. Samples were drawn at a regular interval of 7 days and
evaluated for various quality attributes. |
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Table 1: Recipe for preparation of whey based mango beverages (1000 ml). |
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Figure 2: Process flow chart for the preparation of whey based mango
beverage. |
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| Proximate analysis |
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| The proximate analysis of whey, mango pulp and beverages were done for different parameters. The total soluble solids (TSS), protein,
ash, ascorbic acid and total and reducing sugars were estimated by the
standard methods [10]. The total acidity was calculated in terms of
lactic acid for whey and citric acid for mango pulp by titrating against
0.1 N NaOH [11]. Fat content was determined by Gerber’s centrifuge
method as described in the BIS [12]. Solids not fat of milk and whey
were estimated by measuring the density of the sample with the help of
lactometer and the readings were converted into % SNF as per BIS [13]. |
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| Organoleptic evaluation |
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| The fresh and stored beverage samples prepared with varying
levels of mango pulp and whey were served chilled for organoleptic
evaluation and it was carried out by semi-trained panel of ten judges
on a 9.0 point Hedonic scale [14]. |
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| Microbial Analysis |
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| Microbial analysis were carried out by taking 10 mL representative
samples and aseptically mixed with 90 mL distilled water and
homogenized by shaking. Subsequent decimal dilutions were prepared
with the same diluents and in all cases duplicate-counting plates were
prepared of appropriate dilutions [15]. Total viable count was carried
out using the pour plate method [16], whereas yeasts and mould were
enumerated by surface plating on malt extract agar (Oxoid) with 0.01%
chloramphenicol as bacterial inhibitor and incubated aerobically at
25ºC for 2-3 days [15]. |
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| Statistical analysis |
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| The data generated in the experiments were recorded and subjected
to statistical analysis using standard procedure [17]. The standard
errors (SE) and critical differences (CD) at 5% level of significance were worked out for comparison of treatments and presented in the
respective tables. |
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| Results and Discussion |
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| Proximate analysis of whey and mango pulp |
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| The data pertaining to the various chemical characteristics of
whey and mango pulp are presented in table 2. It clearly indicates that
whey and mango pulp were as expected rich in SNF and ascorbic acid
respectively. Mango pulp was found better in TSS, total and reducing
sugars contents whereas whey was better in protein, SNF, fat and total
solids. The results obtained with respect to chemical characteristic are
in agreement with the earlier studies [7,18-20]. |
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Table 2: Proximate analysis of whey and mango pulp*. |
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| Effect of storage on physico-chemical parameters of whey
base mango RTS |
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| Effect of addition of mango pulp on physic-chemical parameters of
whey based mango RTS and changes during storage was studied and
obtained results is presented in table 3. Physico-chemical properties of
beverages such as total sugars, reducing sugars, pH, ascorbic acid and
overall acceptability were affected significantly by the level of mango
pulp whereas it did not affect TSS and acidity [21]. |
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Table 3: Effect of storage on physico-chemical characteristics of whey based
mango RTS*. |
|
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| A reducing trend was observed in total sugars and ascorbic acid
whereas an increasing trend was observed in reducing sugars and
acidity content during storage. No significant change was observed
in TSS content of the beverages during 30 days of storage. Decreasing
trend in total sugar and increasing trend in reducing sugar and titrable
acidity was observed during 30 days storage. Increase in reducing sugars
may be due to the conversion of sugar into reducing sugar in presence
of citric acid. Also increase in per cent acidity might be due to the slight growth of micro-organism in the beverage. The results obtained are in
conformity with those of earlier results [19] with respect to whey-based
papaya pulp blended RTS beverage stored at refrigeration temperature
for the period of three months. Also results pertaining to ascorbic acid
showed decreasing trend. This might be due to loss of ascorbic acid
during storage due to auto-oxidation and light. Noted decline in the
ascorbic acid content of muskmelon RTS beverage during six months
storage [22]. |
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| Sensory evaluation |
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| The beverages prepared by blending of whey and pulp in different
combination were analyzed for various sensorial attributes for
their acceptance by using 9 point hedonic scale. The sensory scores
obtained with respect to color, flavor, taste and overall acceptability are
presented in figure 3. It is observed that beverage sample (C3) prepared
by addition of 30% pulp was liked most by sensory panel members as
compared to the other combinations. The color, flavor and taste of C1
beverage maintained the highest organoleptic score other than the C2
and C3 beverages respectively. The result revealed that decrease in level
mango pulp lower down the sensory score of beverage. Shekilango
et al. [23] also found that a blend of three parts (w/w) acid whey to
two parts (w/w) banana was the most acceptable formula in terms of
flavor. The storage study of whey based mango beverage revealed that
all the characteristics i.e. appearance, colour, flavor, taste and overall
acceptability of sensory evaluation was in decreasing trend. This might
be due to changes occurred during storage of beverage. |
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Figure 3: Effect of storage on organoleptic characteristic of whey based
mango RTS. |
|
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| Microbial analysis |
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| The beverage samples were analysis periodically for total plate count
and yeast and mold count. The data obtained with respect to microbial
load are summarized in table 4. Total plate counts of fresh beverage
samples i.e. C1, C2 and C3 was 2.00×104 CFU/mL, 1.93×104 CFU/mL
and 2.05×104 CFU/mL respectively. As the storage period proceed the total plate count increases and after the completion of one month (30
days) storage it reaches to 2.66×104 CFU/mL, 2.73×104 CFU/mL and
2.62×104 CFU/mL in the beverage samples C1, C2 and C3 respectively.
Yeast and mould count was not detected in all three samples (C1, C2
and C3) at zero day storage whereas it increases to 21, 19 and 24 CFU/g
respectively after 30 days of storage. Similar results of total plate count
were reported for whey-based mango beverage [24]. In spite of the
potential benefits offered by fruit juices, concerns over their safety and
quality have been raised; as freshly prepared juices have no process or
steps to minimize the microorganisms if they are contaminated [25]. |
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Table 4: Microbial analysis of whey based mango RTS. |
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| Conclusion |
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| It can be concluded that whey can be found successful for the
development of whey based mango beverages with optimum sensory
characteristics. The nutritious beverages with better storage life could be
developed by addition of whey up to certain extent. Mango based whey
beverage have excellent color, flavor and stability was estimated to be
high which means that mango pulp covered unpleasant taste of whey
very successfully. An increase of both fruit and sucrose concentration
might improve the characteristics of the blends. The sweetness of the
product seems to be highly appreciated characteristic that must be
related to the consumer habits. |
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