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Asian Journal of Dairy and Food Research, volume 41 issue 3 (september 2022) : 278-282

Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk

Nitesh Chand Sharma1,*, Basant Bais1, Jayesh Vyas2, Ajay Sharma1
1Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner-334 001, Rajasthan, India.
2Department of Animal Genetics and Breeding, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner-334 001, Rajasthan, India.
Cite article:- Sharma Chand Nitesh, Bais Basant, Vyas Jayesh, Sharma Ajay (2022). Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk . Asian Journal of Dairy and Food Research. 41(3): 278-282. doi: 10.18805/ajdfr.DR-1742.

ABSTRACT

Background: Aloevera juice, coconut water, honey and whey may be used to form a medicinal, prophylactic and nutritionally rich product, which might boost its demand in the food and beverage business. 

Methods: The purpose of the research was to formulating the different types of whey beverages and estimate the sensory quality of whey beverages which prepared from camel and goat milk (70%, 30%). The formation of whey beverages blended in various combinations of whey, alovera juice (5%, 10% and 15%), coconut water (5%, 10% and 15%), honey (5%) and black salt (1%). 

Result: On the basis of sensory evaluation such as appearance/colour, flavour, taste and overall acceptability the preparation of alovera based whey beverages with a composition of 79% whey and 15% alovera juice (T1A3) had obtained maximum overall acceptability (7.54±0.050), whereas for coconut water-based whey beverage the composition of 79% whey and 15% coconut water (T2C3) had obtained maximum overall acceptability (7.29±0.032). In comparison to control whey beverage, fortified whey aloevera beverage and whey coconut water beverage was found to be more acceptable because it had a good flavour and taste, as well as overall acceptability.

INTRODUCTION

Whey is the watery liquid left after milk has been curdled and strained. It contains approximately half of the total milk solids and is a source of essential nutrients such as whey proteins, lactose, milk salts and most of the vitamins that are water soluble (Naik et al., 2009). Whey has preventive and healing components and is particularly used to treat a wide range of disorders, such as arthritis, anaemia and liver complaints (Cruz et al., 2009).
      
The camel (Camelus dromedarius) has significant socioeconomic importance in arid and semiarid regions (Rajasthan) of the world and its milk constitutes an important component of human diets in these regions (Rajasthan). More recently, studies have reported that camel milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, antihepatitis, paratuberculosis, hypoglycaemic function, anticancer, aging prevention and autoimmune disease remedy (Sharma and Singh, 2014).
       
Goat (Capra hircus) milk is used to treat various conditions including stomach disorders, vomiting, colic, diarrhoea, constipation and breathing problems (Getaneh et al., 2016). Goat milk is vital for the prevention and immune stimulation of cardiovascular diseases, cancers, allergies and microorganisms. For children, an elderly and convalescent person, goat milk is recommended (Zenebe et al., 2014).
       
The aloevera (Aloe barbadensis) gel is an important for type-2 diabetes as an antihyperglycemic agent. It decreases the amount of blood glucose without disturbing the usual level of blood lipids and liver/kidney function (Huseini et al., 2012). Whereas, it contains a variety of antioxidants, such as alpha-tocopherol, carotenoids, ascorbic acid, flavonoids, vitamin C and E, tannins (Radha and Laxmipriya, 2015).
       
Coconut (Cocos nucifera) water can help for regulating the level of blood sugar, prevent diabetes, improve cardiovascular health and lower the risk of serious cardiovascular disease by lowering the cholesterol/ triglyceride levels. It can be beneficial for blood pressure control and helps to lower the risk of heart diseases and help in balancing the electrolytes of the body (Bhagya et al., 2010).
       
Honey has many antioxidants that are protective against the development of cancer. It is anti-bacterial, anti-viral and anti-fungal and it is suitable for wound healing with all of these properties. Asthmatic people will benefit from taking honey every day as well (Kumar et al., 2010).
       
Looking at the health benefits of aloevera juice, coconut water and whey, the aim of study was to produce whey beverages that are nutritious as well as palatable with different proportions of aloevera juice and coconut were developed.

MATERIALS AND METHODS

Whey obtained during process of paneer preparation by using 70% of camel milk and 30% of goat milk was used to prepare control whey beverage (T0) and treatment whey beverages. The following treatment combinations were formulated (Table 1 and 2):
 
T0 (Control)- Whey beverage contains 94% plain whey, 5% honey and 1% black salt.
T1A1- Aloevera based whey beverage contains 89% whey, 5% aloevera juice, 5% honey and 1% black salt.
T1A2- Aloevera based whey beverage contains 84% whey, 10% aloevera juice, 5% honey and 1% black salt.
T1A3- Aloevera based whey beverage contains 79% whey, 15% aloevera juice, 5% honey and 1% black salt.
T2C1- Coconut water based whey beverage contains 89% whey, 5% coconut water, 5% honey and 1% black salt.
T2C2- Coconut water based whey beverage contains 84% whey, 10% coconut water, 5% honey and 1% black salt.
T2C3- Coconut water based whey beverage contains 79% whey, 15% coconut water, 5% honey and 1% black salt.
 

Table 1: Formulation for preparation of 100 ml of aloevera based whey beverages (ABWB).


 

Table 2:Formulation for preparation of 100 ml of coconut water based whey beverages (CBWB).


       
A jury of five judges evaluated prepared drinks using an 8-point hedonic scale to determine sensory characteristics such as appearance/color, flavour, taste and overall acceptability. The sensory assessment involved eight semi-trained panelists (Randomly selected members from college these are like Assistant Professors, Professors, Students and other persons). Under fluorescent light, the control whey beverage, as well as all of the aloevera-based whey beverages and coconut water-based whey beverages, is delivered in clear plastic bottles. All samples were labeled and the order in which they were shown to each panelist was randomized and after properly examined panelists give their result of given parameter of 8-point hedonic scale.

RESULTS AND DISCUSSION

Sensory evaluation
 
On the basis of this above sensory assessment we prepared the final table of sensory evaluation of whey beverages which has been presented in Table 3 and depicted in Fig 1. The average point for appearance/color, taste and flavor for different whey beverages varies from 6.10 to 7.70. The average point for appearance/ color of control or plain whey beverage (T0) was found to be 6.14±0.032 and for aloevera based whey beverage i.e. for T1A1, T1A2 and T1A3, it was found to be 6.63±0.028, 7.02±0.017 and 7.56±0.052, respectively and for coconut water based whey beverage i.e. T2C1, T2C2 and T2C3 the average point for appearance/ color were observed to be 6.43±0.027, 6.74±0.029 and 7.44±0.038, respectively.
 

Fig 1: Sensory evaluation of whey beverages. T0- Control, T1A3- Aloevera based whey beverage, T2C3- Coconut water based beverage.


       
It may be observed that T1A3 scored maximum point (7.56±0.052) for appearance/color by the panelists whereas control or plain whey beverage obtained minimum point (6.14±0.032) for appearance/color. So, it may be concluded that the inclusion of aloevera and coconut water improve appearance/color of treatment whey beverages as compared to control whey beverage.
 
The average point for flavor of T0 was observed to be 6.23±0.027, whereas for T1A1, T1A2 and T1A3 were observed to be 6.73±0.048, 7.13±0.063 and 7.70±0.049, respectively and for coconut water-based whey beverages i.e., T2C1, T2C2 and T2C3 were observed 6.12±0.026, 6.71±0.031 and 7.32±0.026, respectively. Thus, from the results obtained for flavor of different treatment beverages, it may be observed that T1A3 obtained maximum (7.70±0.049) for flavor by the panelists whereas control or plain whey beverage scored minimum point (6.23±0.027). Thus, it may be concluded that inclusion of aloevera and coconut water improve flavor of treatment whey beverages as compared to control whey beverage.
       
The average point for taste of T0 (control) or plain whey beverage without addition of aloevera juice or coconut water was observed to be 6.10±0.052 whereas for T1A1, T1A2 and T1A3 were found 6.53±0.032, 6.95±0.038 and 7.38±0.027, respectively and for T2C1, T2C2 and T2C3 were observed 6.23±0.023, 6.63±0.044 and 7.11±0.043, respectively. From the results obtained for taste of different treatment beverages it may be observed that T1A3 scored maximum point (7.38±0.027) for taste by the panelists whereas control or plain whey beverage obtained minimum point (6.10±0.052). Thus, it may be concluded that inclusion of aloevera and coconut water improve taste of treatment whey beverages as compared to control whey beverage.
       
On the basis of data presented in Table 3 whey beverages with a composition of 79% whey and 15% aloevera juice (T1A3) had obtained maximum overall acceptability (7.54±0.050) whereas for coconut water based whey beverage the composition of 79% whey and 15% coconut water (T2C3) had obtained maximum overall acceptability (7.29±0.032).
 

Table 3: Sensory evaluation of prepared whey beverages.


       
All the parameters of sensory evaluation are highly significant from each other (P£0.01) for the all treatments of whey beverages. The variation in the sensory scores awarded for various fruit juice blends whey beverages on Overall acceptability can be due to customers’ personal preferences for certain colours, flavours and tastes. The results of present investigation related to appearance/ color, taste, flavor and overall acceptability are agreement with the results of (Gorachiya, 2018) who also reported that control or plain whey beverage obtained minimum score for appearance/color, taste, flavor and overall acceptability than the treatment whey beverages. Similar study of sensory analysis was also conducted by Bhavsager et al., (2010), Kumar (2015), Abdulalim et al., (2018), Rohit et al., (2020) and Sharma et al., (2020).
 
Antioxidant properties
 
The determination of the ABTS activity (% inhibition) was done to test the antioxidant properties of aloevera based whey beverages and coconut water based whey beverage as compared to control whey beverage. The analysis of ABTS activity (% inhibition) of whey based beverage was done under refrigerated storage condition (0, 3, 6, 9 and 12 days).

The data of ABTS activity (% inhibition) has been shown in Table 4 and depicted in Fig 2. The present investigation of ABTS activity are in accordance of significant decrease with respect to the storage period were reported by Baba et al., (2016); Sady et al., (2013); Tak, (2017); Singh, (2017); Gorachiya (2018); Prajapat (2019); Singh (2020) and León-López et al., (2020).
 

Table 4: ABTS activity (% inhibition) (mean±SE) of prepared whey beverages.


 

Fig 2: ABTS (% inhibition) of prepared whey beverages. T0- Control, T1A3- Aloevera based whey beverage,T2C3- Coconut water based beverage.


 
Proximate analysis
 
The data of proximate analysis of whey beverages which included moisture, dry matter, crude protein, ether extract and total ash has been presented in Table 5 and depicted in Fig 3. Present investigations are variable with the findings of (Rohit et al., 2019) reported the moisture content of kiwi fruit whey drinks was 90.31, 86.35, 84.49 and 83.14%, 0.47, 0.51, 0.56 and 0.58% protein, 0.38, 0.47, 0.52 and 0.57% ash for T1, T2, T3 and T4 treatment, respectively. Whereas the treatments T0 (control), T1 (5%), T2 (10%) and T3 (15%) of the pineapple flavoured chhana whey beverage containing protein 0 57, 0.66, 0.73 and 12.67%, ash 0.44, 0.60, 0.76 and 0.78 per cent and moisture 86.71, 86.20, 85.62 and 85.50 per cent, respectively, these findings were reported by Bhavsager et al., (2010).
 

Table 5: Proximate analysis (mean±SE) of prepared whey beverages.


 

Fig 3: Proximate analysis of prepared whey beverages. T0- Control, T1A3- Aloevera based whey beverage, T2C3- Coconut water based beverage.


 
Cost of whey beverages
 
The cost of production per liter of plain whey beverage (control or T0) was worked out as Rs. 25 whereas aloevera based whey beverage (T1A3) was worked out as Rs. 36.2 and coconut water based whey beverage (T2C3) was worked out as Rs. 54.2.

CONCLUSION

The main contribution of this study was to provide new knowledge about whey and whey-based beverages with its health benefits and nutritious properties. Whey beverages prepared from camel and goat milk (70% and 30%) with addition of different levels of aloevera juice and coconut water added with constant level of honey and black salt was found to be highly acceptable. In comparison to control whey beverage, fortified whey-aloevera beverage and whey coconut water beverage was found to be more acceptable as it gave good flavour and taste and overall acceptability. It is therefore concluded, among all the beverages, T1A3 obtained maximum acceptability, antioxidant property [as per mean ABTS activity 25.23±2.522 (at 0 to 12 days)] and lower cost (Rs. 36.2) and best for production. Since the beverage was made from discarded whey water, it contributes to a lower cost and has thus proved to be commercially viable.

CONFLICT OF INTEREST

None.

REFERENCES


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