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2012 (Vol. 4, Issue: 2)
Article Information:

Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology

Alak Kumar Singh and Karunakar Singh
Corresponding Author:  Alak Kumar Singh 

Key words:  Hydrolyzed lactose beverage, instant energy beverage, mango fortified whey, RTS whey beverage, sports drink, value added product,
Vol. 4 , (2): 103-111
Submitted Accepted Published
February 02, 2012 March 10, 2012 April 20, 2012
Abstract:

Whey is obtained from dairy industries. It is generally disposed into sewage which creates major problem of pollution besides the loss of valuable nutrients. The process of whey utilization involves higher processing cost. Therefore, the aim of the present work was to develop low cost nutritious whey beverage for hard working group of people. Instant energy Ready To Serve (RTS) whey beverage was prepared by hydrolyzing lactose with immobilized β-galactosidase enzyme, isolated from yeast culture Kluyveromyces marxianus. Sensory attributes, appearance, taste, aroma, overall acceptability and viscosity were the quality control parameters employed for beverage evaluation. Mango pulp concentration, stabilizer and sucrose added in beverage were optimized by the utilization of Response Surface Methodology (RSM). Based on contour plots and variance analysis, optimum values for mango pulp, stabilizer and sucrose were found to be 17.72, 0.17 and 12.0% respectively. The final product exhibited viscosity 1.753 cp. The energy value of prepared beverage was 3223.08 KJ per 100 mL of product. The electrolyte composition was also found to be almost similar to the desired level.
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  Cite this Reference:
Alak Kumar Singh and Karunakar Singh, 2012. Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology.  Advance Journal of Food Science and Technology, 4(2): 103-111.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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