FORMULATION OF TOMATO JUICE ENRICHED WHEY BEVERAGE USING RESPONSE SURFACE METHODOLOGY

Article Id: ARCC1183
Citation :- FORMULATION OF TOMATO JUICE ENRICHED WHEY BEVERAGE USING RESPONSE SURFACE METHODOLOGY.Asian Journal Of Dairy and Food Research.2011.(30)
Avneet Rajoria1, Anil K. Chauhan2 and Jitendra Kumar
Address : Department of Horticulture, Choudhary Charan Singh University, Meerut - 125 001, India.

Abstract

The commercial production of paneer, chhana, chakka and different varieties of cheeses
has increased the availability of whey in recent years. There is an enhanced scientific evidence
proving the nutritional significance of various whey components. The antioxidative and
anticarcinogenic role of lycopene in tomato juice is well recognized. Realizing the importance
of whey and tomato juice in human health, this study was conducted to formulate whey beverage
enriched with tomato juice which could serve as a therapeutic and athletic beverage besides
promoting value addition and product diversification in dairy industry. The optimization of
product mix was achieved using Response Surface Methodology (RSM) engaging Central
Composite Rotatable Design (CCRD). The amounts of ingredients used in the formulation varied
between: tomato juice 20-44%, paneer whey 50-70%, sugar 6-10% and guar gum 0.1-0.4%. The
average chemical composition of the optimized beverage was: Total Solids 16.3%, Protein 0.74%,
Fat 0.2%, Total Sugar 14.58%, Ash 0.68%, Ascorbic acid 12.08 mg/100g, Lycopene 8.35 mg/
100g and acidity 0.76%. The average overall acceptability of the optimized product was 8.5 on
9 point hedonic scale

Keywords

Whey utilization Tomato juice Whey beverage Lycopene.

References

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