Volume: 54 Issue: 2
Year: 2023, Page: 571-578, Doi: https://doi.org/10.51966/jvas.2023.54.2.571-578
Received: April 11, 2023 Accepted: June 15, 2023 Published: June 30, 2023
Chhana whey is a nutritious by product of dairy industry and its usage for formulation of whey beverages will facilitate its economic utilisation and prevent environmental pollution. Amla or Aonla is the richest source of vitamin C with many health benefits. In the present study Amla juice was used to enrich vitamin C content and enhance nutritional value of chhana whey. Amla whey drink was prepared by blending amla juice at 5, 10 and 15 per cent of chhana whey. Sugar was added at 10 per cent. Based on sensory evaluation and physico- chemical characteristics like pH, acidity, ascorbic acid, total soluble solids, total solids, viscosity the best level was selected. The effect of different heat treatments like 63°C/ 30 min, 72°C/1 min, 80°C/5 min on sensory characteristics and vitamin C stability of Amla whey drink was also analysed. The beverage prepared from 10 per cent blend had highest overall acceptability scores (8.27). There was 5 times increase in ascorbic acid content of whey when amla juice was added at 10 per cent. The heat treatment at temperature of 72°C /1min was found to be the best as it retained more ascorbic acid.
Keywords: Amla juice, chhana whey, vitamin C, whey beverage
Bhavsagar, M.S., Awaz, H.B. and Patange, U.L. 2010. Manufacture of pineapple flavoured beverage from chhana whey. J. Dairy. Foods Home Sci. 9:110-113.
De, S. 1991. Outlines of Dairy Technology. Oxford University Press, 540p.
Devi, L.S., Singh, D. and Chandra, R. 2017. Study on sensory quality evaluation of whey-based fruit juice beverages. The Pharma Innov. J. 6(9): 310-314.
Divya and Kumari, A. 2009. Effect of different temperatures, timings and storage periods on the physico-chemical and nutritional characteristics of whey-guava beverage. World J. Dairy Food Sci. 4: 118-122.
Djuric, M., Caric, M., Milanovic, S., Tekic, M. and Panic, M. 2004. Development of whey-based beverages. Eur. Food Res. Technol. 219(4): 321-328.
Ganachari, A., Thangavel, K., Mazara Ali, S., Nidoni, U. and Ananthacharya, A. 2010. Physical properties of Aonla fruit relevant to the design of processing equipments. Int. J. Eng. Sci. Technol. 2(12): 7562-7566.
Ghatak, P.K. and Bandyopadhyay, A.K. 2007. Practical Dairy Chemistry, Physical Properties of Milk. Kalyani Publishers, pp: 247-248.
Goyal, R.K., Patil, R.T., Kingsly, A.R.P., Walia, H. and Kumar, P. 2008. Status of post-harvest technology of aonla in India- A review. Am. J. Food Technol. 3: 13-23.
Holsinger, V.H., Posati, L.P. and DeVilbiss, E.D. 1974. Whey beverages: A Review. J. Dairy Sci. 57(8): 849-859.
ISI, S. 18 (Part XI), 1981. Handbook of Food Analysis Part XI Dairy Products. Bureau of Indian Standards, Manak Bhavan, New Delhi.
Jain, S.K. and Khurdiya, D.S. 2004. Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn.) juice. Plant Foods Hum. Nutr. 59: 63-66.
Jain, V., Singh, S. and Singh, A.K. 2006. Screening of aonla cultivars for making squash. Indian J. Arid Hort. 1: 44-46.
Kalra, C.L., 1988. The chemistry and technology of Amla (Phyllanthus emblica)- A resume. Indian Food Packer. 42(4): 67-82.
Khamrui, K. 1998. Making profits from whey. Indian Dairyman. 50(6): 13-18.
Kimball, D.A., 2012. Citrus Processing: Quality Control and Technology. Springer Science and Business Media, 450p.
Mehta, U. and Rathore, H. 1976. Storage studies of pressed juice from amla (Phyllanthus emblica). Indian Food Packer. 30: 9-11.
Mobasseri, R. 2004. Amalaki-the wonder fruits of ayurveda. Ayurveda News. 5: 2-3.
Parekh, J.V. 2006. Emerging new technologies in the dairy industry in India. Available: http://www.fnbnews.com/Dairy-Products/Emerging-new-technologies-in-the-dairy-industry-in-India [25 Nov. 2006].
Pathak, R.K. 2003. Status report of genetic resource of Indian gooseberry aonla (Emblica officinalis Gaertn.) in South and South-East Asia, IPGRI, New Delhi. pp.1-96.
Ranganna, S. 2004. Handbook Of Analysis and Quality Control for Fruit and Vegetable Products. (2nd Ed.). Tata Mc. Graw Hill Publication, New Delhi, pp. 105-106.
Sarvanakumar, R. 2005. Whey beverage - A Review. Bev. Food World. 58-60.
Shendurse, A.M., Arora, S., Patil, M.R., Gawande, H.M. and Khedkar, C.D. 2009. Low calorie whey beverages: a better option for the modern world. Indian Dairyman. 61(7): 52-58.
Singh, I.S. and Kumar, S. 1995. Studies on processing of Aonla fruits -Aonla-Products. Progressive Horticulture. 27: 39-47.
Sundararaj, N., Nagraju, S. and Ramu, M.V. 1972. Design and Analysis of Field Experiments. University of Agricultural sciences, Bangalore. 434p.
© 2023 Rashmi et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Rashmi, K.G. and Rao, H.G.R. 2023. Development of Vitamin C enriched Amla Whey drink. J. Vet. Anim. Sci. 54(2):571-578
DOI: https://doi.org/10.51966/jvas.2023.54.2.571-578