Formulation of Whey Based Pineapple Herbal Beverages and Its Storage Conditions

Whey is the liquid remaining after the production of cheese or the removal of fat and casein (80 % of the proteins) from milk only 8% of this amount is produce directly as the by-product from skimmed milk during the production of the casein or fresh culture cheese. Whey still contains about 50% of the nutrients present in milk comprising milk sugar (lactose), serum proteins (whey proteins), minerals, a small amount of fat , and most of the water soluble minor nutrients from milk such as vitamins. Whey and whey products are used by the food industry in a wide variety of application on the basis of their excellent nutritional and functional properties. Composition and characteristic of whey are depending on the production technology of the end product and the quality of the use milk liquid. Whey consist approximately 93% of water and contains almost 50% of total solid present in the milk of which lactose in the main constituent. Lactose is the main constituent of whey while proteins present less than 1% of total solid. The proteins present in whey comprise of about 50% β-lactoglobulin 25% ɑ-lactoalbumin and 255 other proteins with a balance spectrum of amino acid in fewer also minerals and vitamins are present. Whey is the yellow, watery liquid that separates from the curd during the cheese making process and contains nearly half of all solids found in whole milk [1]. It is estimated that during the production of one pound of cheese, approximately nine pounds of whey are produced [2]. Whevit, an orange, pineapple, lime, mango flavoured alcoholic drink from whey was developed at national dairy research institute by [3]. Whey proteins and amino acid supplements have a strong position in the sports nutrition market based on the purported quality of proteins and amino acid they provide. Recent studies employing stable isotope methodology demonstrate the ability of whey proteins or amino acid mixtures of similar composition to promote whole body and muscle protein synthesis. Studied by the [4] Whey proteins are used as replacements for egg proteins in confectionaries and bakery products, as well as milk replacers in dairy products such as ice cream. Reported by [5] that milk fat was previously the most important economic component of milk, the increased awareness in the nutritional value of whey protein has resulted in the protein becoming the most highly valued component. Abstract The investigation was aimed to develop a delicious and nutritious beverage from the ripe pineapple juice and milk whey. The M. arvensis extract was used as a natural flavoring agent. Whey-based pineapple mint beverage was prepared with the incorporation of Mentha arvensis extract (0 to 3%). The storability of the beverage was studied at refrigerated, BOD and room temperature storage and changes were determined during storage at 15 days intervals up to 2 months. pH, TSS and acidity during storage was measured by standard method. Whey quantity varied from 80 to 83ml for 100ml of the beverage depending upon the concentration of Mentha extract. The organoleptic scores and overall acceptability of the beverage improved with increase in Mentha extract from 0 to 1%. Addition of 2 and 3% Mentha extract decreased the beverage quality as beverage scored lower organoleptic scores. Acidity and TSS (Total Soluble Solids) content increased while pH decreased during storage. Whey based beverage prepared from pineapple with edible extract of herbal medicinal plants like Mentha arvensis will not have only excellent nutritional properties but will also posses therapeutic, prophylactic, antibacterial and organoleptic properties.