Vol. 11, Special Issue 8 (2022)

Author(s):
Ranveer Ujala and Rajesh Bajaj

Abstract:
Whey is a protein rich liquid obtained as a y-product during heat and acid-coagulated products preparation. However, lack of membrane processing plants results into improper utilization of whey as most of it is discarded as waste. This not only contributes to losses of valuable nutrients, but also adds to environmental pollution. A possible strategy could be to utilize the whey for preparation of fruit extract added functional beverages. The present study was undertaken to evaluate the storage stability of cranberry fortified whey beverage. The samples were packaged in glass bottles and stored under refrigerated conditions for 21 days. It was observed that the anti-oxidant activity of the cranberry extract fortified whey beverage remained stagnant during the first three weeks of storage at refrigerated temperature, but on fourth week, it decreased significantly using FRAP method. Sensory scores for cranberry fortified whey beverage appeared to be higher at earlier stages of storage than later. Flavor score remained higher for fortified sample throughout the storage period, but color and appearance and overall acceptability scores were lower for fortified beverage than plain beverage at the later stages of storage.