Abstract:
The utilization of pineapple (Ananas comosus (L.) Merr. Family: Bromeliaceae) in the development of whey based beverage showed a great benefit to the dairy industry. The aim was to develop whey based pineapple beverage utilizing design expert® (v 7.0) under mixed condition. Eight formulations of beverage were obtained with varying levels of whey and pineapple in the range of 50-100% and 0-50% respectively. Formulated samples were analyzed by sensory evaluation and the beverage sample with 50% whey and 50% pineapple juice were found to be superior. However, sensory parameters viz. appearance, color, flavor, taste and overall acceptability of different formulations were significantly affected (p<0.05) by variation of whey and pineapple beverage. The beverage was pasteurized at 82.5°C for 20 min and stored in 250 mL plastic bottles at normal (25±5◦C) and refrigeration (7±1°C) for 20 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity, reducing sugar, ascorbic acid) and microbial (TPC, yeast & mold count) properties were evaluated.
Total soluble solids, pH and reducing sugar increased while acidity and ascorbic acid content decreased with progressing storage time in both storage condition. During the storage analysis TSS, pH, acidity, reducing sugar and ascorbic acid content ranged from 12.8-13.43%, 4.43-4.37, 0.41-0.49%, 5.09-5.71% and 26-22.3 mg/100 g respectively under refrigerated condition and from 12.8-13.77%, 4.43-4.31, 0.41-0.60%, 5.09-5.44% and 26-17.36 mg/100 g respectively under normal storage condition. From all the analysis, it can be observed that the juice beverage can be kept unspoiled for 20 days without preservatives.
