Development of Whey with Apple Juice and Appraisal of their Nutritional Qualities

DOI: 10.18805/ajdfr.DR-1455    | Article Id: DR-1455 | Page : 163-166
Citation :- Development of Whey with Apple Juice and Appraisal of their Nutritional Qualities.Asian Journal Of Dairy and Food Research.2019.(38):163-166
Address : Department of food science and nutrition Banasthali Vidyapith, Tonk, Rajasthan, India, Krishi Vigyan Kendra (SKRAU) Bikaner, Rajastan, India.
Submitted Date : 1-06-2019
Accepted Date : 1-08-2019


This study was conducted at the Department of Food Science and Nutrition, Banasthali Vidyapith, Newai, Tonk, Rajasthan, India in 2006. A dairy by-product can be used to enrich fruit juices to enhance their therapeutic and nutritional value. This study was carried out to develop beverages using apple juice and incorporating whey at various percentage level and to conduct nutritional analysis. Protein value was varied between 0.72–1.9. Fat content was 0.50–1.10. The ascorbic acid level in the juices ranged between 2.97–0.85 and it was found to be decreasing with an increasing amount of whey. Acidity ranged was 0.20–0.34, it was increasing with the increasing amount of whey. Ash content level was also increased, the range was 0.20–1.50.


Apple Beverages Juice Nutrients Whey


  1. Barth CA, Behnke U (1997). Nutritional physiology of whey and whey component, nahrung (    9157293.htm). 41(1):2-12.
  2. Barwal V S (1999). Development and significance of low calorie fruit products. The Ind J Nutr Dietet. 36(8): 364.
  3. Bounous G and Gold P (1991). The biological activity of under natured whey proteins. Role of glutathione. Clin Invest Med. 14: 296-309. 
  4. Djuari M, Cari M, Milanori S, Teki M, Pani M (2004). Development of whey based beverages. European Food Research and Technology. 219(4): 321-328.
  5. Gagrani R I, Rathi S D and Ingle U M (1987). Preparation of fruit flavoured beverages from whey. J Food Sci. Technol. 24: 93-94.
  6. Goudarzi M, Madadlou A, Mohammad E M, Djomeh Z E (2015). Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. International Journal of Dairy Technology. 68: 70-78.
  7. Hacker L (2004). Eating apple and drinking apple juice today may protect brain health tomorrow. Jn of Nut Health and Ageing. 16: 1104-1106 ( 
  8. Jakhar Manju, Jain Monika (2018). Development of whey incorporated with orange juice and appraisal of their sensory and nutritional qualities: International journal of chemical studies. 6(6):725-730. 
  9. Juha J Hulmi, Christopher M Lockwood and Jeffrey R Stout (2010). Effect of protein/ essential amino acids and resistance training on skeletal muscle hypertrophy: A case of whey protein. Nutrition and Metabolism. (
  10. Kar T, Mishra A K (1998). Utilization of whey as a fermented drink with therapeutic properties. The IND. J. Nitr. Dietet. 35:180.
  11. Lowell S and Mass P (2006). Age related memory improvement linked with consumption of apple products. (www. Best    healthylindex.html).
  12. Lui R H (2005). Apple may reduce breast cancer risk. Journal of Agricultural and Food Chemistry.(
  13. Prendergast K (1985). whey drink- technology, processing and marketing. Int. J Dairy Technol. 38:103-105.
  14. Patil S, Valdramidis V P, Tiwari B K, Cullen P J, Bourke P, (2011). Quantitative assessment of the shelf life of ozonated apple juice. European Food Research and Technology. 232(3): 469-477.
  15. Purnendu C. Vasavada, (2003). Microbiology of fruit juices and beverages. Institute of food technologists, CRS Press, Washington DC, 95-96.
  16. Shukla M, Jha Y K, Admassu S (2013). Development of probiotic beverage from whey and pineapple juice. Journal of Food Processing and Technology. 4:206. (doi 10.4172/2157-7110.1000206).
  17. Singh S, Singh A K, Patil G R (2015).Whey utilization for health beverage. Indian food industry. 21: 38-41.
  18. Sarvana K R, Manimegalai G (2005). Studies on storage stability of whey based papaya juice blended RTS beverage. Journal of Food Science and Technology. 42(2):185-188.
  19. Srivastava M K, Trimurtulu N, Lohani P P (1985). Utilization of by-product by dairy industries- whey and buttermilk. Ind Food Packer. 7: 51-53.
  20. Qi Dai M D, Amy R.Borenstein, Yougui Wu, James C. Jackson, Eric B, Larson M D (2006). Fruits and vegetable juices and Alzheimer’s disease. The kame project, The American Journal of Medicine. 119 (9): 751-759.

Global Footprints