Vol. 11, Special Issue 7 (2022)

Author(s):
Nitesh Chand Sharma, Basant Bais and Jayesh Vyas

Abstract:
Coconut water-based beverages are rich source of minerals and protein. Whey is major environmental pollutant and by-product from dairy industry but excellent source of proteins and calcium. Honey can be used for the development of low-calorie hypoglycaemic beverages because honey have good sugar. Preparation of whey beverages from different ratio (30:70, 70:30 and 50:50) of camel and goat milk but best result obtained on the basis of whey quality and nutritional, properties of camel milk obtained the combination of 70% camel milk and 30% goat milk. The formation of whey beverages blended in various combinations of whey, aloevera juice and coconut water was done under study. The selected whey beverages (T₀ and T₂C₃) were subjected to refrigerated (4 ± 1 °C) storage temperature and quality characteristics were evaluated at every 3 days’ interval up to a period of 12 days. The mean ± SE values of pH showed highly significant (P<0.01) decrease with increase in refrigerated storage. Titratable acidity was also found to be increased significantly (P<0.01) with increase in storage period. TBA values of whey beverages were found significantly (P<0.01) higher on the 3^rd, 6^th, 9^th and 12^th day of refrigerated storage. The statistical analysis of data revealed that there was a highly significant (P<0.01) decrease on storage in the ABTS % radical scavenging activity of all samples or the antioxidant value of whey beverages. As per result of study the 79% whey and 15% coconut water (T₂C₃) were found best for overall acceptability and antioxidant properties. These whey beverages have lots of nutritional quality and health benefits. They are good source of minerals, protein and used as a source of energy.