Preparation of herbal whey drink added with extracts of Bacopa monnieri

DOI: 10.18805/ajdfr.DR-1302    | Article Id: DR-1302 | Page : 132-137
Citation :- Preparation of herbal whey drink added with extracts of Bacopa monnieri.Asian Journal Of Dairy and Food Research.2018.(37):132-137

J. Suresh Kumar, Joe Joseph, S.N. Rajakumar and Sajna Nazar

J. Suresh Kumar, Joe Joseph, S.N. Rajakumar and Sajna Nazar
Address : Department of Dairy Technology, College of Dairy Science and Technology, KVASU, Mannuthy, Thrissur-680 656, Kerala India.
Submitted Date : 8-09-2017
Accepted Date : 6-03-2018


An herbal whey beverage was prepared with extracts of Bacopa monnieri which has the properties of rejuvenating the brain and prevents from Alzheimer’s. Thus the work aimed at improving and stimulating the activity of brain with addition of Bacopa monnieri extract at various levels (1.5%, 2.5% and 3%) to whey. Herb contains alkaloids of Brahmine and herpestine, which aids in brain development.  Also, the wastage of whey and environmental issues can be reduced. The product was optimized with 3% Bacopa monnieri, 16% sucrose and 0.4% calcium gluconate of the whey based on the sensory evaluation with overall acceptability score of 7.10±0.06(3%), 8.65±0.02(16% Sucrose) and 0.95±0.02(0.4% Calcium gluconate). Calcium gluconate has been fortified as source of calcium. Bacopa monnieri extracts acts as brain stimulator and sucrose impart flavour, acts as preservative and thicker. Proximate analysis of final herbal beverage reported an increase in acidity and microbial content. The study summaries that whey based herbal beverage imparts therapeutic, prophylactic, antibacterial, organoleptic properties as well as excellent pharmaceutical properties. 


Brahmi Brain stimulation Herbal whey Prevent Alzheimer’s.


  1. Ahmed, Mamoun and Asmahan Ali(2011). Microbiological and chemical evaluation of whey-based mango beverage. Advance Journal of Food Science and Technology 3(4):250-253.
  2. AOAC. (1995).Official Methods of Analysis (16th Edn.), Association of Official Analytical Chemists, Washington, DC.
  3. Baljee, S. Y., Ritika, B.Y. and Sarita, R. (2013). Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. International Food Research Journal 20(2): 607-612. 
  4. Bina Shukia, Khanna N.K. and Godhwani J.L. (1987) Effect of Brahmi Rasayan on the central nervous system. Journal of Ethonopharmacol 21(1):65-74.
  5. BIS. (1977). IS: 1224: Part – II, Determination of fat by Gerber’s method-Milk products. Bureau of Indian Standards, New Delhi.
  6. Craig, W.J. (1999). Health-promoting properties of common herbs. American Journal of Nutrion. 70(suppl):491S–499S. 
  7. De Wit J.N. and Moulin,J(2001) “Whey protein isolates manufacture composition and applications’ Industrial Protein 9(3): 6-8
  8. Mark S Cooper and Neil J L Gittioes,(2008). Diagnosis and management of hypocalcaemia. BMJ. Jun 7; 336(7656): 1298–1302.
  9. National Dairy Council, (2003). 
  10. Natthawut Charoenphon, Nanthida Anandsongvit, Piya Kosai, Kanjana Sirisidthi, Niwat Kangwanrangsan and Wannee Jiraungkoorskul (2016). Brahmi (Bacopa monnieri): Up-to-date of memory boosting medicinal plant: A review. Indian Journal Of Agricultural Research., 50(1)., 1-7
  11. Pareek, Ankita,N., Gupta and R Sengar,(2014). Preparation of healthy fruit based carbonated whey beverages using whey and oange juice. Asian Journal of Dairy & Food Research., 33 (1) : pp.5 – 8.
  12. Perasiriyan and Vaishnavi, (2015).Solanum trilobatum herbal extract based whey beverage. International Journal of Applied Engineering and Technology 5 (1) January-March, pp.56-58
  13. Raju, P.N., K.H. Rao and N.L. Devi, 2005. Whey proteins and their uses in food industry. Indian Food Ind., 24(5): pp.19-27.
  14. Sawale, P.D., Singh, R.R.B. and Arora, S. (2013a). Stability and quality of Herb (Pueraria tuberosa) milk model system. Journal of Food Science and Technology, DOI: 10.1007/s131970131067y.
  15. Trevelyan, J. (1993). Herbal medicine. Nursing Times 89:36–38.
  16. Yonis, A.A.M, Rasha M. Nagib and Lobna, A.AboNishouk (2014). Utilization sweet whey in production of whey guava beverages. Journal of Food and Dairy Science. 5 (10): 731 – 739.

Global Footprints