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Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage

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Title Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage
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Creator Saxena, D., Chakraborty, S.K., Sabikhi, L., Singh, D.
 
Subject Whey, Watermelon juice, Sucralose, Dietary fiber
 
Description Not Available
Whey is a nutritious by product of some traditional Indian processed milk products and it needs to be utilized in an effective way in order to reduce environmental hazards associated with its untreated disposal. Low calorie watermelon beverage appears to be a simple, attractive and economic method of whey disposal. The experiment was designed by Central Composite Rotatable Design of Responce Surface Methodology. Three independent variables whey, Innova ® fiber and sucralose were chosen at five levels within the respective ranges of 40–60 %, 2.0–5.0 % and 0.01–0.03 %. The effect of the variables on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) was observed. These three were the independent variables whose effect on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) were evaluated. Quadratic model fitted well to all dependent variables. The R2 values for flavour, mouthfeel, aftertaste, viscosity, sedimentation and TSS were 95.57, 98.71, 95.50, 97.87, 99.26 and 98.17 %, respectively. Response surface methodology was used to optimize the level of processing parameters. Maximum scores for flavour (7.46), mouthfeel (7.49), after-taste (7.72), viscosity (13.55 cp) and total soluble solid (15.34°Brix) and minimum score for sedimentation (1.55 ml/10 ml) were obtained when the formulation contained 51.46 % whey, 3.84 % Innova® fiber and 0.021 % sucralose.
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Date 2021-09-06T04:28:43Z
2021-09-06T04:28:43Z
2013-06-25
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/61332
 
Language English
 
Relation Not Available;
 
Publisher Journal of Food Science and Technology