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Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

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Asian Journal of Dairy and Food Research, volume 41 issue 2 (june 2022) : 242-246

Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage

S.H. Terde1,*, S.R. Lande1, S.S. Ramod1, N.A. Suryawanshi1, V.S. Dandekar1
1Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415 712, Maharashtra, India.
Cite article:- Terde S.H., Lande S.R., Ramod S.S., Suryawanshi N.A., Dandekar V.S. (2022). Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage . Asian Journal of Dairy and Food Research. 41(2): 242-246. doi: 10.18805/ajdfr.DR-1760.

ABSTRACT

Background: Whey is the major by-product in dairy industry obtained during production of coagulated milk products like paneer, chaana, casein and cheese. Whey beverages are pure water containing sugar, flavour, edible acids and pigments and sometimes it was carbonated with carbon dioxide gas. 

Methods: In, present investigation kokum whey beverage was manufactured with different levels of honey and kokum syrup viz., 14 and 16 per cent level of honey and 10, 12.5 and 15 per cent level of kokum syrup incorporated with chhana whey. 

Result: The finished product was objected to physico-chemical analysis such as total solids, fat, protein, total sugar, ash and pH. Kokum whey beverage prepared with 14 per cent honey and 12.5 per cent kokum syrup found superior over rest of the treatments.

INTRODUCTION

Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production of these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present in large amount. (1) In the absence of systematic surveys/statistics, the predicted value of whey production in India is estimated at 4.84 million tonnes per annum. (2) The chhana and paneer whey give the major contribution (about 80%) in total whey production. (3) Considerable work has been done throughout the world to utilize whey for production of Whey Protein Concentrate (WPC), whey powder, lactose, lactic acid, whey paste etc. (4) The total solid present in whey is about 6.5-7.0 per cent in addition to water soluble vitamins and proteins. The conversion of whey into beverages through fermentation or without fermentation is one of the most attractive avenues for the utilization of whey for human consumption. Beverages based on fruit and milk products are currently receiving considerable attention as their market potential is growing.
       
Kokum (Garcinia indica) is a fruit tree of culinary, medicinal, nutraceutical and industrial importance in South India, especially in the Konkan region of Maharashtra state. The syrup is much appreciated as a health drink while the dried fruit peel is used as a spice and condiment. The fruit rind is a rich source of benzophenone garcinol, which has potential biological activities, especially antioxidant and cytotoxic. Cyanidine-3-glucoside and cyanidine-3- sambubioside were identified as the main red pigments in the fruit rind. Traditionally, kokum is used in herbal medicine to treat diarrhoea, inflammatory diseases, vitiligo, intestinal problems and rheumatism, and to prevent hyper perspiration. The fruit is used as an anthelmintic and cardio tonic. Kokum juice from rind is used against piles, colic problems, dysentery and diarrhoea (Baliga et al., 2011; Watt, 1890).
       
Codex alimentrius commission (CAC) reported honey as a natural sweetener produced by honey bees (Buba et al., 2013). For centuries, honey has been a common sweetener and a powerful medicinal tool. Honey is widely used on an industrial scale to add sweetness and special flavour to foods such as sweets, fruits, candies, marmalades, jams, spreads, breakfasts, cereals, beverages, dairy products and many other preserved products. Honey is an important and unique food product that contains bioactive compounds made from bees and plants. The bioactive ingredients in honey include many flavonoids, phenolic acids, ascorbic acid, tocopherols, alkaloids, number of aromatic acids and carotenoids.

MATERIALS AND METHODS

Ingredients
 
For preparation of Kokum whey beverage, chhana whey was received from Dairy Science Lab., College of Agriculture, Dapoli. Both kokum syrup and honey were purchased from local market of Dapoli.
 
Preparation
       
For preparation of kokum whey beverage chhana whey was prepared as per the method given by Kadam et al., (2017). Fresh cow milk was preheated to 30-40°C and cow milk was strained through muslin cloth. Then milk was pasteurized for at 90 for 5 mimutes. Then milk was allowed to coo at temperature 70-72. The coagulant i.e. citric acid @ 2.0 per cent was added slowly and stirred so that it was mixed well. Coagulated milk strained through muslin cloth for separation of chhana and whey. The pure clean whey is collected in vessel. The clear yellowish green whey was then used for the preparation of kokum whey beverage.
 
Preparation of herbal kokum whey beverage
       
For the preparation of kokum whey beverage the collected chhana whey was filtered with four fold muslin cloth for removal of fat traces and other particles. Then chhana whey is heated for 75 for 5 minutes, after heating whey was cooled at room temperature, then sweetening agent i.e. honey (14 per cent and 16 per cent) and kokum syrup (10 per cent, 12.5 per cent and 15 per cent) was added as per the treatment into the whey. Then all ingredients are mixed thoroughly. The final product kokum whey beverage was bottled, cooled at room temperature and then stored in refrigerator at temperature 72.
 
Flow chart for preparation of kokun whey beverage
 
A) Preparation of chhana whey
 
Chhana whey was prepared as per the procedure given by Kadam et al., (2017), as follows, (Fig 1):
 

Fig 1: Preparation of chhana whey.


 
B) Preparation of kokum whey beverage
 
The whey beverage blended with kokum syrup (Garcinia idicia) was prepared as per flow diagram given below, (Fig 2):
 

Fig 2: Preparation of kokum whey beverage.


       
The total solids and protein content was determined by gravimetric method as per IS: 1479 (Part II), 1961. The fat content was determined by using standard Gerber method as described in IS: 1224 (Part I), 1977. The total sugar content was determined as per the method described IS: 1479 (II) 1961. The ash was determined as per the Procedure of AOAC (1975). The pH was determined by using pH meter according to procedure of IS: 1479 (Part-I), 1960 The data were statistically analysed with FCRD- factorial completely randomized design using eight treatment combination and five replications.
 
Treatment combinations
 
Honey H1=14%, H2= 16% and Kokum K1=10%, K2= 12.5%, K3= 15%.
H1K0=    14% Honey + 00% of kokum syrup
H2K0=    16% Honey + 00% of kokum syrup
H1K1=    14% Honey + 10% of kokum syrup
H1K2=    14% Honey + 12.5% of kokum syrup
H1K3=    14% Honey + 15% of kokum syrup
H2K1=    16% Honey + 10% of kokum syrup
H2K2=    16% Honey + 12.5% of kokum syrup
H2K3=    16% Honey + 15% of kokum syrup
 
Plate 1 of kokun whey beverage with different levels of honey and kokum syrup are presented.
 

Plate 1: Kokum whey beverage prepared with different levels of honey and kokum syrup.

RESULTS AND DISCUSSION

The chemical analysis given in (Table 1) indicated that the whey used for preparation of kokum whey beverage had as average of 0.36 per cent fat, 6.70 per cent total solids, 0.54 per cent protein, 0.85 per cent acidity, 5.10 per cent total sugar, 1.1 per cent ash, and 5.6 pH. Honey had 0.30 per cent fat, 82.95 per cent total solids, 0.55 per cent protein, 2.10 per cent acidity, 78.8 per cent total sugar, 0.28 per cent ash and 3.85 pH and kokum syrup had 0.07 per cent fat, 82.5 per cent total solids, 0.50 per cent protein, 1.85 per cent acidity, 58.75 per cent total sugar, 1.85 per cent ash and 2.96 pH. The results are formulated in (Table 2) and graphically presented in (Fig 3).
 

Table 1: Average chemical quality of whey, honey and kokum syrup.


 

Table 2: Average chemical quality of kokum whey beverage.


 

Fig 3: Chemical composition of Kokum whey beverage (mean of five replication).


 
Chemical analysis of kokum whey beverage
 
Total solid content
 
The total solids content was significantly increased with the increase in the level of honey and kokum syrup. The average total solids content of kokum whey beverage was 16.05% (H1K0), 17.25% (H2K0), 21.40% (H1K1), 22.60% (H1K2), 23.75% (H1K3), 22.40% (H2K1), 23.58% (H2K2) and 24.70% (H2K3). The highest total solids content was noticed at H2K3 (24.70%) i.e. kokum whey beverage manufactured with 16 per cent honey and 15 per cent kokum syrup, while lowest total solids content was observed at H1K0 (16.05%) i.e. kokum whey beverage manufactured with 14 per cent honey and 0 per cent kokum syrup. The average values for total solids content in beverage are more or less similar to figures reported by Yadav et al., (2016) and Bhalekar et al., (2018).
 
Fat content
 
The fat content decreased significantly with the increase in the level of honey and kokum syrup. The average fat content of kokum whey beverage was 0.352% (H1K0), 0.351% (H2K0), 0.329% (H1K1), 0.324% (H1K2), 0.320% (H1K3), 0.329% (H2K1), 0.325% (H2K2), and 0.320% (H2K3). The highest fat content was noticed at H1K0 (0.352%) i.e. kokum whey beverage manufactured with 14 per cent honey and 0 per cent kokum syrup, while lowest fat content was observed at H1K3 (0.320%) i.e. kokum whey beverage manufactured with 14 per cent honey and 15 per cent kokum syrup and H2K3 (0.320%) i.e. kokum whey beverage manufactured with 16 per cent honey and 15 per cent kokum syrup.. The fat content decreased significantly with the increase in the level of honey and kokum syrup. The values of present investigation for fat content of beverages corroborate well with the values reported by Ingale et al., (2018) and Dhumale (2016).
 
Protein content
 
The protein content increased significantly with the increase in the level of honey and kokum syrup. The average protein content of kokum whey beverage was 0.541% (H1K0), 0.541% (H2K0), 0.641% (H1K1), 0.57% (H1K2), 0.536% (H1K3), 0.538% (H2K1), 0.537% (H2K2) and 0.538% (H2K3). The highest protein content was noticed at H1K1 (0.641%) i.e. kokum whey beverage manufactured with 14 per cent honey and 10 per cent kokum syrup, while lowest protein content was observed at H1K3 (0.536 %) i.e. kokum whey beverage manufactured with 14 per cent honey and 15 per cent kokum syrup. These results are quite comparable with the values reported by Chavan et al., (2015) and Gond (2015).
 
Total sugars
 
The sugar content increased significantly with the increase in the level of honey and kokum syrup. The average total sugar content of kokum whey beverage was 14.14% (H1K0), 15.25% (H2K0), 17.75% (H1K1), 18.55% (H1K2), 19.30% (H1K3), 18.71% (H2K1), 19.48% (H2K2) and 20.23% (H2K3). The highest total sugar content was noticed at H2K3 (20.23%) i.e. kokum whey beverage manufactured with 16 per cent honey and 15 per cent kokum syrup, while lowest total sugar content was observed at H1K0 (14.14%) i.e. kokum whey beverage manufactured with 14 per cent honey and 0 per cent kokum syrup. These results are quite comparable with the values reported by Gond (2015) and Ingale (2018).
 
Ash content
 
The ash content increased significantly with the increase in the level of kokum syrup but increase in level of honey shows slight decrease in ash. The average ash content of kokum whey beverage was 0.999% (H1K0), 0.990% (H2K0), 1.007% (H1K1), 1.009% (H1K2), 1.010% (H1K3), 1.023% (H2K1), 1.001% (H2K2) and 1.003% (H2K3). The highest ash content was noticed at H2K1 (1.023%) i.e. kokum whey beverage manufactured with 16 per cent honey and 10 per cent kokum syrup, while lowest total solids content was observed at H2K0 (0.990%) i.e. kokum whey beverage manufactured with 16 per cent honey and 0 per cent kokum syrup. The ash content increased significantly with the increase in the level of kokum syrup but increase in level of honey shows slight decrease in ash. The values of present investigation for ash content of beverages coroborate well with the values reported by Bhavsagar et al., (2010) and Gond (2015).
 
pH content
 
The pH decreased significantly with the increase in the level of honey and kokum syrup.The average pH of kokum whey beverage was 5.55 (H1K0), 5.45 (H2K0), 5.40 (H1K1), 5.40 (H1K2), 5.35 (H1K3), 5.35 (H2K1), 5.30 (H2K2) and 5.30 (H2K3). The highest pH was noticed at H1K0 (5.55) i.e. kokum whey beverage manufactured with 14 per cent honey and 0 per cent kokum syrup, while lowest pH was observed at H2K2 (5.30) i.e. kokum whey beverage manufactured with 16 per cent honey and 12.5 per cent kokum syrup and H2K3 (5.30) i.e. kokum whey beverage manufactured with 16 per cent honey and 15 per cent kokum syrup. The results of present investigation in respect of pH are well comparable with the values for pH of whey beverage reported by Yadav Ritika (2010), Girisha (2011), Yadav et al., (2016) and Bhalekar (2018).

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