Development of Carrot – Ginger Whey Beverage

Author: V. Ignatia Malarmary, V. Nithyalakshmi, P. Selvan and M. Esther Magdalene Sharon

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Abstract

The current investigation was carried out for the standardization of carrot extract, ginger oleoresin and whey protein concentrate (WPC) for the development of functional beverage. Different formulations of ginger oleoresin, carrot extract and WPC were evaluated based on sensory scores. Eight different combinations of ginger oleoresin were incorporated into the carrot extract and WPC solution, considering ginger oleoresin as a flavour-enhancing ingredient for the beverage. The major constraint of the study was the homogenisation of the ginger oleoresin uniformly despite its characteristic. The concentration of ginger oleoresin used were 0.25%, 0.5%, 1%, 1.25%, 1.5%, 1.75%, and 2% in carrot extract incorporated with 50% of WPC solution and control was fixed as a beverage without the addition of ginger oleoresin. The beverage was standardised based on sensory scores. The colour, taste, flavour, appearance and overall acceptability of the beverage were analysed on the 9-point hedonic scale by the 15 semi-trained panel members. The proximate and physiochemical analysis such as TSS, protein, fat, acidity, pH, ash content, moisture content, etc were determined by standard procedure. The data obtained from the sensory evaluation, physiochemical and proximate analysis were computed and analysed statistically. Among the various combinations 1% ginger oleoresin in carrot extract incorporated with 50% of the WPC solution showed the highest overall acceptability based on the sensory scores. The pH, TSS, acidity, specific gravity, ash content, moisture content, carotenoid and gingerol content was estimated for the optimized sample by statistical methods and inferred for the characteristic properties of the carrot- ginger whey beverage. Carrot – ginger-based whey beverage could be an ideal functional beverage besides being delicious and refreshing it is highly nutritious and could be recommended for large-scale production in industries as a functional beverage.

Keywords

Carrot, Ginger oleoresin, Whey protein concentrate, functional beverage, beverage standardisation

Conclusion

Development and standardisation of functional beverage by using carrot extract, ginger oleoresin and whey protein concentrate was the objective of this study. The beverage prepared from various combinations were assessed by sensory analysis and the standardised combination was determined as WT4. The pH, acidity, viscosity, moisture content, gingerol and carotenoid content etc, were evaluated for the qualitative and quantitative evaluation of the beverage. The results were in accordance with the researches earlier conducted for similar type of beverage preparations. The resultant carrot – ginger whey beverage was found to be a better alternative as a healthy functional beverage when compared to the beverage prepared with the same raw materials individually. Henceforth this study confirms the fact that carrot ginger whey beverage can be healthy alternative among the various other functional beverages. Carrot – ginger-based whey beverage could be an ideal functional beverage besides being delicious and refreshing it is highly nutritious and could be recommended for large-scale production in industries as a functional beverage.

References

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How to cite this article

V. Ignatia Malarmary, V. Nithyalakshmi, P. Selvan and M. Esther Magdalene Sharon (2023). Development of Carrot – Ginger Whey Beverage. Biological Forum – An International Journal, 15(2): 586-592.