Comparative of Rose and Cocoa Flavored Whey-based Drink and its Physicochemical, Textural and Sensory Profile

Author: Sohan Lal Bajya, Yazhini C.R., Yogeshwari R., Ramachandran, Mahendra Kumar and Shankar Lal

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Abstract

Ready-to-drink beverages provide convenience and portability for today’s busy consumers. Whey proteins are often favored for these beverages due to their excellent nutritional value, neutral flavor, easy digestibility, and unique functional properties in beverage formulations. Whey, the liquid protein component of milk, makes up about 20% of milk's protein content and includes albumins, globulins, most of the lactose, and water-soluble nutrients. The disposal of whey, which remains after milk fat and casein are separated from whole milk, poses a significant challenge for the dairy industry, necessitating simple and cost-effective solutions. Utilizing whey to create valuable products could address this issue. A whey-based beverage was developed by blending rose essence and cocoa with whey, including a control of 150 ml of whey extract, and adding 2.5 g of cocoa powder along with 2 to 3 drops of rose extract. Each 150 ml beverage contained a fixed 10 g of sugar and was evaluated for various physicochemical and sensory characteristics to determine overall acceptability. The acidity and TSS (Total Soluble Solids) content was not affected. The study concluded that the beverage made by blending whey with rose milk essence was superior in most physicochemical, microbial, and sensory quality parameters.

Keywords

Whey, Physicochemical Analysis, Microbial Analysis, Sensory Evaluation, rose

Conclusion

The study successfully developed a whey-based beverage with desirable taste and nutritional value. The physical properties were not affected. The study concluded that the beverage made by blending whey with rose milk essence was superior in most physicochemical, microbial, and sensory quality parameters. The addition of cocoa improves the fibre and protein content of drink. The rose flavoured whey drink slightly improves the protein content and colour of the final product. The flavoured extracts have so much impact on antioxidant potential of the final product. The flavoured beverages were more advantageous in physicochemical nature which maintains the stable acidity value. This product shows promise for commercialization using the same production process. By transforming whey, a dairy byproduct, into a nutritious drink, the study offers a solution to dairy industry waste management. Future research can explore additional product variations and further processing of the remaining whey. The shelf life and sedimentation of the whey beverage was considerable limitation

References

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How to cite this article

Sohan Lal Bajya, Yazhini C.R., Yogeshwari R., Ramachandran, Mahendra Kumar and Shankar Lal (2024). Comparative of Rose and Cocoa Flavored Whey-based Drink and its Physicochemical, Textural and Sensory Profile. Biological Forum – An International Journal, 16(8): 96-100.