Proximate and Microbial Analysis of Developed Hydrolyzed Carbonated Whey Beverage with Pomegranate Peel Extract and Guava Leaves Extract

Author: Fathimath Naurin K.A., Marx Nirmal R., Ayyavoo Preamnath Manoharan and Karthikeyan N.

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Abstract

The present study aim on the proximate and microbial analysis of developed carbonated beverage using lactose hydrolyzed whey by lactase enzyme at pH 6.6. Proper utilization of whey can be considered as a big challenge in dairy industry. Whey beverages were prepared by blending sugar (10%), pomegranate peel extract (3%) and guava leaves extract (3%) to the hydrolyzed whey. Carbonation was done by the injection of CO2. The proximate analysis such as moisture, protein, fat, total solids, lactose and ash (%) content in the developed whey beverage was analyzed and the values were 89.94, 0.98, 0.064, 11.12, 0.79 and 0.53 respectively. Proximate analysis of product shows that the developed beverage is a protein rich, low fat and low lactose. Microbial analysis was carried out for carbonated whey beverage and results showed that there was no growth of aerobic bacteria up to 28th day of storage, no growth of yeast and mold up to 14th day of storage and no growth of coliform throughout the storage period at 4°. The low microbial growth in the product may be attributed by the effect of carbonation and antimicrobial properties of pomegranate peel and guava leaves extract. The developed beverage is protein rich with low lactose and low fat and the antibacterial properties of pomegranate and guava leaves helped in extending the shelf life. This study will be helpful in proper utilization of whey in dairy industry.

Keywords

Pomegranate peel extract, Guava leaves extract, Proximate analysis, Protein, Microbial analysis, Coliforms, Whey beverage

Conclusion

The proximate and microbial analysis showed that the developed beverage is a protein rich and nutritious and acceptable by lactose intolerant people and it as shelf stable upto 56 days of storage at 4°. The antibacterial property of the pomegranate peel and guava leaves enhanced the microbial quality of the product. The developed product is healthy protein rich. Low microbial growth in the product may be attributed by the effect of carbonation and antimicrobial properties of pomegranate peel and guava leaves extract. Since carbonated beverages are new trend in beverage industry, the project will have vast scope.

References

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How to cite this article

Fathimath Naurin K.A., Marx Nirmal R., Ayyavoo Preamnath Manoharan and Karthikeyan N. (2023). Proximate and Microbial Analysis of Developed Hydrolyzed Carbonated Whey Beverage with Pomegranate Peel Extract and Guava Leaves Extract. Biological Forum – An International Journal, 15(5): 994-998.