Development and Storage Stability of Whey Sugarcane Based Functional Beverage. Issue 1 (31st December 2023)

• Record Type: Journal Article
• Authors: Zaman, Qamar U; Sahar, Amna; Sameen, Aysha; Ahmad, Muhammad Haseeb; Muhammad, Niaz; Huma, Nuzhat; Afzal, Muhammad Faizan; Khalid, Waseem; Al-Farga, Ammar
• Is Part Of: International journal of food properties. Volume 26:Issue 1(2023)
• Page Start: 752
• Page End: 763
• Publication Date: 2023-12-31
• Subjects: Whey -- functional beverage -- antioxidants -- total phenolic contents; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2023.2183170
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Whey and sugarcane juice contain many functional components like immunoglobulins and antioxidants, which are very beneficial for human health. Pakistan is the world's 4 th and 5 th largest producer of milk and sugarcane, but we are still importing dairy products and sugar from foreign countries. Using whey and sugarcane juice to make value-added functional drinks can enhance its consumption and ultimately be exported to foreign markets. In this research, sugarcane juice was incorporated in whey in five different Blends; 10, 20, 30, 40, and 50%. The product was subjected to different physicochemical analyses at 0-day, 7-day, 14 days, 21 days and 28 days of storage. Results were analyzed through two-way factorial under CRD, which indicated that there was a highly significant effect ( p < .01) of blends on all the proximate analyses (fat, protein, total solids, and ash) of the product, while the effect of storage (days) was non-significant ( p > .05). Moreover, the interaction effect (Blends*storage days) was non-significant ( p > .05) on all the test parameters. However, the individual effect of days and Blends on other physiochemical tests; pH, acidity (%), sedimentation (%), viscosity (c.p), and antioxidants (µg/mL) was highly significant ( p < .01). While density (g/ml) and total phenolic contents were significantly affected ( p < .01) by Blends with a non-significant ( p > .05) effect of storage (days). Apart from that, the sensory analysis indicated that all the parameters were affected by both Blends and storage (days) with a highly significant effect ( p < .01). Conclusively this whey-based sugar cane beverage is an innovative and newly emerged functional drink with a lot of nutrition and health-promoting effects. However, it needs further research to evaluate the proper storage conditions and the use of different preservatives to enhance its keeping quality.