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Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice

Simarjit Kaur (Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)
Suresh Rajabhau Bhise (Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)
Amarjeet Kaur (Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)
K.S. Minhas (Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 8 July 2019

Abstract

Purpose

The present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product.

Design/methodology/approach

Beverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period.

Findings

There was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages.

Originality/value

The refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO2, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.

Keywords

Citation

Kaur, S., Bhise, S.R., Kaur, A. and Minhas, K.S. (2019), "Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice", Nutrition & Food Science, Vol. 49 No. 4, pp. 528-547. https://doi.org/10.1108/NFS-07-2018-0183

Publisher

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Emerald Publishing Limited

Copyright © 2018, Emerald Publishing Limited