Development of Whey Drink Enriched with Vitamin C & Antioxidants

Divya Gandhi, Manisha Bhagat

Abstract: The present investigation was aimed to develop whey drink with incorporation of amla juice, honey and basil juice, was assessed on the sensory quality and physio-chemical parameters of drink. The whey-amla drink was prepared by using four different levels of amla juice, honey and basil leaves juice. Formulated samples were analysed by sensory evaluation and the beverage sample with 70ml whey, 20ml amla juice, 7ghoney and 3ml basil leaves juice were found to be superior. However, sensory parameters viz. colour, flavour, smell, mouth feel and overall acceptability of different formulations were significantly affected by variation of whey and amla juice. In bottle pasteurization was done at 85?C for 15min and stored in refrigeration (4?C). Antioxidant activity of the amla juice, basil leaves juice and whey-amla drink was assayed by DPPH method.

Keywords: whey, amla juice, vitamin C, antioxidants, sensory attributes, beverage