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

DOI: 10.18805/ajdfr.DR-150    | Article Id: DR-150 | Page : 301-306
Citation :- Preparation of Fermented Beverage from Whey-Based Watermelon (Citrullus lanatus) Juice.Asian Journal Of Dairy and Food Research.2019.(38):301-306
Tahmina Begum, Md. Zakirul Islam, Mohammad Shohel Rana Siddiki, Raihan Habib and Md. Harun-ur-Rashid zakirislam97@gmail.com
Address : Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Submitted Date : 30-10-2019
Accepted Date : 17-12-2019

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.

Keywords

Beverage Chhana whey Probiotic Shelf-life Watermelon

References

  1. Amaral GV, Silva EK, Cavalcanti RN, Martins CP andrade LG, Moraes J, Alvarenga VO, et al. (2018). Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile. Food Chemistry. 239: 697-703.
  2. AOAC. (2000). Official Methods of Analysis of the Association of Official Analytical Chemists (17th Ed.). Washington, D.C. USA: A.O.A.C. 
  3. APHA, Vanderzant C (1992). (Splits Toesser, Ed.) Compendium of methods for microbiological examination of foods. Washington. Amer Public Health Assoc. 14: 919-927.
  4. APHA (1983). Standard Method for the Examination of Dairy Products (12th Ed.) American Public Health Association, Inc. 1740 Broadway, New York, pp: 34-62, 224-242.
  5. Baljeet SY, Ritika BY, 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.
  6. Bligh EG, Dyer WJ (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37: 911-917.
  7. Brasil (2003). Resolução da Diretoria Colegiada nº 360, de 23 de dezembro de 2003. Aprova o Regulamento Técnico sobre Rotulagem Nutricional de Alimentos Embalados, tornando obrigatória a rotulagem nutricional. Available in: htpp://    www.anvisa.gov.br
  8. Choudhary BR, Haldhar SM, Maheshwari SK, Bhargava R, Sharma SK (2015). Phytochemicals and antioxidants in watermelon (Citrullus lanatus) genotypes under hot arid region. Indian Journal of Agricultural Sciences. 85: 122-125.
  9. Davoodi SH, Shahbazi R, Esmaeili S, Sohrabvandi S, Mortazavian AM, Jazayeri S, Taslimi A (2016). Health-related aspects of milk proteins. Iranian Journal of Pharmaceutical Research. 15: 573-591.
  10. De S (2005). In: Outline of Dairy Technology, 19th edition, Oxford Publishing Company, New Delhi.
  11. Devi MSS, Banumathi P, Jothi N (2004). Studies on development and evaluation of whey based fruit beverages. Beverage and Food World. 1: 44-46.
  12. Divya, Kumari A (2009). Effect of deferent temperatures, timings and storage periods on the physico-chemical and nutritional characteristics of whey-guava beverage. World Journal of Dairy and Food Sciences. 4: 118-122.
  13. Ghaly AE, Mahmoud NS, Rushton DG, Arab F (2007). Potential environmental and health impacts of high land application of cheese whey. American Journal of Agricultural and Biological Science. 2(2): 106-17.
  14. Holsinger VH. (1978). Fortification of soft drinks with protein from cottage cheese whey. In Nutritional Improvement of Food and Feed Proteins. Springer, Boston, MA, pp. 735-747.
  15. Hossain MM, Ram L, Ngupani PS, Bepary RH (2017). Development of Jackfruit-Aloe Vera Blended Ready to Serve (RTS) Functional Beverage at Refrigerated Condition. International Journal of Agriculture Innovations and Research. 6(2): 227-230.
  16. Kumar RS, Manimegalai G (2003). A study on storage behavior of whey based pineapple juice RTS beverage. Indian Food Packer. 7: 51-53.
  17. Magalhães KT, Dragone G, de Melo Pereira GV, Oliveira JM, Domingues L, Teixeira JA, e Silva JB, Schwan RF (2011). Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir. Food Chemistry 126(1) 249-53.
  18. Mendoza AH, Robles VJ, Angulo JO, Cruz JDL and Garcia HS (2007). Preparation of a whey based probiotic product with Lactobacillus reuterii and Bifidobacterium bifidus. Food Technology and Biotechnology. 45: 27-31.
  19. Oliveira, D.F., Granato, D. and Barana, A.C. (2018). Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design. Food Science and Technology (Campinas), in press, doi: 10.1590/1678 457X.07017.
  20. Pakseresht S, Tehrani MM, Razavi SM (2017). Optimization of low-    fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties. Journal of Food Science and Technology. 54(8): 2351-60.
  21. Panesar PS, Kennedy JF (2012). Biotechnological approaches for the value addition of whey. Critical Reviews in Biotechnology. 32(4): 327-48.
  22. Reddy GJ, Rao BVR, Reddy KRS, Venkayya D (1987). Development of a Whey beverage. Indian Journal of Dairy Science. 40: 445-450.
  23. Reddy G, Altaf MD, Naveena BJ, Venkateshwar M, Kumar EV (2008). Amylolytic bacterial lactic acid fermentation—a review. Biotechnology Advances 26(1) 22-34.
  24. Ritu PD, Divya, Ramakant D (2007). Effect of different treatments on the physicochemical and nutritional characteristics of whey-guava beverage. Indian Research Journal of Extension Education. 7(1): 27-29
  25. Routray W, Orsat V (2019). Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages. In Nutrients in Beverages Academic Press. 543-589. 
  26. Ryan MP, Walsh G (2016). The biotechnological potential of whey. Reviews in Environmental Science and Bio/Technology. 15(3) 479-98.
  27. Saeed M, Muhammad Anjum F, Rafiq Khan M, Issa Khan M, Nadeem M (2013). Isolation, characterization and utilization of starter cultures for the development of wheyghurt drink. British Food Journal. 115(8): 1169-86.
  28. Shah NP, Lankaputhra WE, Britz ML, Kyle WS (1995). Survival of Lactobacillus acidophilus and bifidobacterium bifidum in commercial yoghurt during refrigerated storage. International Dairy Journal. 5(5): 515-21.
  29. Shukla FC, Sharma A, Singh B (2004). Studies on the preparation of fruit beverages using whey and buttermilk. Journal of Food Science Technology. 41: 102-104.
  30. Shukla M, Jha YK, Admassu S (2013). Development of probiotic beverage from whey and pineapple juice. Journal of Food Processing and Technology. 4(206): 1-4.
  31. Shukla M, Jha YK, Admassu S (2013). Development of probiotic beverage from whey and pineapple juice. Journal of Food Processing and Technology. 4: 1-4.
  32. Singh D, Singh R, Bhatt F. (2014). Development, quality evaluation and shelf life studies of whey guava beverage. International Journal of Current Engineering and Technology. 4(3): 2171-2175.
  33. Smithers GW (2008). Whey and whey proteins - from gutter-to-    gold. International Dairy Journal. 18: 695-704.
  34. SPSS Inc. Released (2007). SPSS for Windows, Version 16.0. Chicago, SPSS Inc.
  35. Tunick MH (2008). Whey protein production and utilization: a brief history. Whey processing, functionality and health benefits. 1-3.
  36. Vasiljevic T, Shah NP. (2008). Probiotics - From Metchnikoff to bioactives. International Dairy Journal. 18: 714–728.
  37. Wani AA, Kaur D, Ahmed I, Sogi DS. (2008). Extraction optimization of watermelon seed protein using response surface methodology. LWT-Food Science and Technology. 41(8): 1514-20.
  38. Watts BM, Ylimaki GL, Jeffery LE, Elias LG. (1989). Basic sensory methods for food evaluation. The International Development Research Center, Ottawa, ON, CA. p. 59–100.

Global Footprints