Vol. 11, Special Issue 9 (2022)

Author(s):
Suneel S Koti and Gayathri D

Abstract:
This study was conducted to utilize whey which is the main dairy by-product during cheese production. As proteins are the building blocks of the body, it is very essential for body to get nourished. The DRI of protein intake recommended is 0.8 g of per kg mass of body. The main raw materials used in this beverage are whey which is rich in protein and coconut water which is rich in electrolytes. Combining these two with added flavours gives a beverage which is refreshing property and also of minimal processing along with low processing cost. This study focuses on preparing whey based beverage with three different flavours. The obtained beverage was subjected to different quality tests, proximate test and microbial tests in order to know the behaviour of the beverage in different flavours. The beverage was prepared with food grade raw materials and contains class 1 preservatives. The study was conducted to know the self-storage period of beverage without adding the chemical preservatives. Study on proximate composition revealed that the beverage contains 0.85 to 0.93g of protein/ 100ml of beverage. Observation was conducted till Week 2. The results were decrease pH and increase in titratable acidity along with microbial contamination.