Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Tanvir Ahmed, Ashfak Ahmed Sabuz, Anirudha Mohaldar, H. M.Sazzad Fardows, Baskaran Stephen Inbaraj, Minaxi Sharma, Md Rahmatuzzaman Rana, Kandi Sridhar

Research output: Journal PublicationArticlepeer-review

10 Citations (Scopus)

Abstract

The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02–0.64 ± 0.03%), TSS (17.15 ± 0.01–18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01–3.67 ± 0.01%); moisture (74.50 ± 0.02–87.02 ± 0.03%); protein (5.67 ± 0.02–7.58 ± 0.01%); fat (0.97 ± 0.01–1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02–3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages.

Original languageEnglish
Article number237
JournalFoods
Volume12
Issue number2
DOIs
Publication statusPublished - Jan 2023
Externally publishedYes

Keywords

  • functional beverage
  • mango
  • physico-chemical properties
  • shelf-life
  • whey

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

Fingerprint

Dive into the research topics of 'Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis'. Together they form a unique fingerprint.

Cite this