Vol. 12, Issue 1 (2023)

Author(s):
Navdeep JP, Ramesh V, Amit Kumar, Smita Singh, Manoj Kumar Jaipal and Ashish Dixit

Abstract:
The study was carried out to develop and to evaluate the antioxidant potential of whey-based bael beverage fortified with whey protein. Bael fruit pulp was analysed for physico-chemical characteristics and antioxidant activity. The TS, TSS, pH, titratable acidity and vitamin C content of pulp was 40.26%, 38.4°Brix, 4.82, 0.32% as citric acid and 65.32 mg/100 g, respectively. The ABTS, DPPH and TPC content of bael fruit pulp was 11.63 µmol TE/g, 7.28 µmol TE/g and 14.16 µmol GAE/g, respectively. The antioxidant activity of hydrophilic extract measured by ABTS and DPPH method was 8.65, 5.32 µmol TE/g, respectively, which was significantly (p<0.05) higher than lipophilic extract (2.98, 1.96 µmol TE/g). For optimization of the level of bael fruit pulp, whey-bael beverages were prepared by incorporation of bael pulp at 6.0, 8.0, 10.0, 12.0, 14.0%, keeping sugar constant at 10.0%. The protein content of the whey was adjusted to 1.0% using WPC 80. The sensory analysis revealed that the beverage prepared with 14.0% bael pulp and 10.0% sugar secured highest scores for sensorial attributes. The TS, protein, fat, ash, carbohydrate, TSS, pH and titratable acidity of the developed beverage was 21.29, 1.23, 0.54, 0.87, 18.65%, 19.8⁰brix, 4.0 and 0.35% as citric acid, respectively. Thus, it may be concluded that bael fruit has potential to be incorporated in protein enriched healthy whey-based beverage.