Characterization
and development of Novel Whey-based Fermented Fruit Beverages
Perumal Aparna Kumar and Chunduri Jayaprada Rao
International Journal of Agricultural Sciences and
Veterinary Medicine;
Vol. 11(4); 9-16;
doi: https://doi.org/10.25303/1104ijasvm09016; (2023)
Abstract
Fermented beverages are developed from fruits or cereals or nuts. The development
of the beverage changes with the composition of the ingredient, the inoculum and
the fermentation conditions. Milk-based fermented beverages are also available commercially.
Whey is one of the waste milk products rich in proteins and can be considered for
the development of beverages using fruits with rich medicinal value. The current
study aims at developing a whey-based fruit-mixed fermented beverage (WFFB). Blueberry,
kokum and pomegranate fruit pulps have been considered to prepare whey-based fermented
beverages. The characteristic parameters are assessed prior to and post-development
of beverages including organoleptic analysis.
The results indicated concentration and type of the fruit mixture influence the
beverage characteristics and richness with phytochemical composition. The organoleptic
studies indicated that whey-based plum and pomegranate beverages are in consumer
demand. These novel beverages with increased nutritional value, attractive colors,
fruity smells, low alcoholic concentration, eco-friendly and best from waste play
a significant role for preferred start-ups.
