Functional Food Product Development and Quality Analysis of Whey Based Fruit Herbal Beverage
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Abstract
This study focuses on development of herbal fruit beverage based on whey. Whey was mixed with pineapple juices along with mentha flavor in the ratio 8:2:1. This study evaluated the physicochemical, sensory and microbial analysis of the developed product periodically till a period of 20 days. The analyzed physico-chemical parameters in the product reported a decline from 0.02 to 2% as the storage period increased. 0.18% of fat reduced to 0.16% during the study period. Protein content reduced up to 0.13%. Lactose content was reduced to 0.2% at the end of 20 days. Sensory evaluation had a high reading of 8.32 for taste and a least value of 6.64. The hedonic scale reading drastically decreased after ten days of storage. Whey based pineapple beverage can serve as a best alternative functional food in the present-day scenario.
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