Vol. 11, Special Issue 7 (2022)

Author(s):
Tanuj Kumar Tanwar, RV Wagh, Nitin Mehta, OP Malav, Simranjeet Kour and Pavan Kumar

Abstract:
Aiming for the utilization of whey, the project was undertaken involving blends of mango juice, Asparagus racemosus powder and paneer whey. The purpose of the study was to develop a novel functional beverage using Paneer whey and mango juice. The 1% Asparagus racemosus powder was used as an antioxidant. Whey contains about half of the solids present in the original whole milk, which include whey proteins, lactose, vitamins, minerals and some fat. Therefore, whey blended with 30, 40 and 50% of mango juice along with control (100% whey) was studied to explore the potency of these mango and Asparagus racemosus on antioxidant activity and storage quality of whey on 0, 3^rd , 6^th and 9^th day in refrigerated (4±1⁰C) condition. The 40:60 blends of mango and whey were adjudged to the best among all, based on sensory attribute. The shelf-life of the different blend was examined using physiochemical, microbiological analysis as well as sensory evaluation. The results suggested that functional beverages can be preserved for 9 days in refrigerated condition (4 ^oC). It could be concluded that the whey based mango beverage enabled by-product utilization with excellent nutritional and functional value.