Optimization of Fructooligosaccharide Fortified Low Calorie Apple-Whey Based RTS Beverage and Its Quality Evaluation during Storage
Rakesh Sharma *
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
Richa Choudhary
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
N. S. Thakur
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
Rohit Bishist
Department of Silviculture and Agroforestry, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
Abhimanyu Thakur
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
*Author to whom correspondence should be addressed.
Abstract
Apple based beverages are rich source of sugars and dietary fibres but deficit in proteins and some minerals like calcium. Whey- a major environmental pollutant from dairy industry is an excellent source of proteins and calcium. Non-nutritive sweeteners can be used for the development of low calorie hypoglycaemic beverages. Therefore, the present work was planned to optimize and evaluate the effect of fructooligosaccharide (FOS) incorporation on physico-chemical, nutritional and sensory characteristics of apple-whey blended ready-to-serve beverage. Herbal apple-whey blended beverage was prepared by using 75% apple juice+25% whey with 2.5% jaljeera extract and 13oB TSS. Results revealed that the beverage with 75% sweetos (mixture of fructooligosaccharide and sucralose) was found most acceptable with overall acceptability score of 8.59±0.26. Selected beverage had 12.20±0.01oBrix TSS, 0.30±0.01% acidity, 6.28±0.03% reducing sugar, 9.43±0.06% total sugars, 10.57±0.05 mg/100 g ascorbic acid, 37.84±0.03 mg/100 g total phenols, 15.64±0.02 mg/100 mL calcium, 0.28±0.03% protein and 1.59±0.03% FOS thus depicting enhanced nutritional value. Beverages were stored successfully for a period of 60 days under ambient and refrigerated conditions. However, various quality parameters of RTS beverage were retained higher under refrigerated storage conditions. Conclusively, this creates a scope for better health beverage as well as efficient utilization of whey.
Keywords: Apple, whey, fructooligosaccharide, low calorie beverages, RTS, storage