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Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 301-306

Preparation of Fermented Beverage from Whey-Based Watermelon (Citrullus lanatus) Juice

Tahmina Begum, Md. Zakirul Islam, Mohammad Shohel Rana Siddiki, Raihan Habib, Md. Harun-ur-Rashid
1Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Cite article:- Begum Tahmina, Islam Zakirul Md., Siddiki Rana Shohel Mohammad, Habib Raihan, Harun-ur-Rashid Md. (2019). Preparation of Fermented Beverage from Whey-Based Watermelon (Citrullus lanatus) Juice. Asian Journal of Dairy and Food Research. 38(4): 301-306. doi: 10.18805/ajdfr.DR-150.

ABSTRACT

The study was aimed to develop a probiotic beverage using Chhana whey and watermelon juice. The blends of whey and watermelon juice were optimized based on physicochemical and sensory evaluation. The bacterial culture was used as per 1% Lactobacillus acidophilus NIAI L-54 as a probiotic culture. The 75:25 blend of whey and watermelon fermented for 5 h at 37 oC obtained the highest sensory scores for overall acceptability. The shelf-life of the selected blend was examined using titratable acidity, pH, microbiological analysis as well as sensory evaluation. The results suggested that probiotic beverages can be preserved for 21 days in refrigerated conditions (4 oC) with higher acceptability along with probiotic bacterial count 4.00 Log10CFU /mL. It could be concluded that the whey-based watermelon beverage enabled by-product utilization with excellent nutritional and functional value.

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