Comparative Studies on Physico-chemical and Sensory Attributes of Natural and Artificial Whey Protein Beverages

Abstract

Whey, the liquid remaining after the precipitation of milk casein was used and there physicochemical properties were measured. The aim of the study was to utilise the valuable nutrients present in whey by preparing a ready-to-serve modified whey beverage. Two types of beverages were prepared i.e., natural whey beverage using Himsagar mango and other one was artificial beverage using artificial colours and flavours. Shelf life of these beverages were studied (0-11th day) and compared on the basis of acidity, viscosity, ph and organoleptic properties. Student t-test was applied here and found that the natural whey beverage was curdled on the 7th day but the artificial whey beverage remained normal till 11th day of the study. From this observation, it was concluded that the natural whey beverage tasted better initially but curdled on the 7th day and in case of artificial whey beverage, though the taste of the beverage initially was not acceptable but gradually it improved its taste on storage and it remained in good condition till the 11th day.

Keywords: Whey beverage, Channa, Paneer, Casein, Serum albumin, β-lactoglobulin.

Cite this Article
Debasree Ghosh, Deep Biswas. Comparative Studies on Physico-chemical and Sensory Attributes of Natural and Artificial Whey Protein Beverages. Research & Reviews: Journal of Food Science & Technology. 2020; 9(1): 1–6p.