Vol. 11, Special Issue 7 (2022)

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

Abstract:
Aloe vera juice, honey, black salt and whey may be used to form a medicinal, prophylactic and nutritionally rich product, which might boost its demand in the food and beverage business. The purpose of the research was to formulating the different types of whey beverages and estimate the Storage Study of whey beverage which prepared from camel and goat milk (70%:30%). The formation of whey beverages blended in various combinations of whey, Aloe vera juice (5%, 10%, 15%), honey (5%) and black salt (1%). On the basis of sensory evaluation or overall acceptability the preparation of 79% whey and 15% Aloe vera juice (T₁A₃) was further selected as whey beverage for storage study with different parameters like pH, TA (Titratable acidity), DPPH (2, 2′-diphenyl-1-picrylhydrazyl), ABTS (2, 2′-azinobis (3-ethylbenzthiazoline-6-sulphonic acid) and TBA (2-Thio Barbituric Acid) over period of 0, 3, 6, 9 and 12^th day. Between storage period drop in pH, DPPH and ABTS value whereas increase in TA and TBA were measured. Whey beverage has the most antioxidant and functional characteristics when consumed fresh, according to storage study.