Study of Formulation, Sensory Evaluation, Antioxidant Potential and Storage Study of Watermelon Based Whey Beverage from Camel and Buffalo Milk

Present study was based on whey, obtained by acid coagulation of camel and buffalo milk, mixed in a ratio of 70: 30. Further this whey was used to prepare watermelon based; ready-to-serve (RTS) whey beverage using different levels of watermelon juice in which sugar (4.5%) and black salt (1.0%) was added replacing whey and on the basis of whey, 4 different treatments viz. T₁, T₂, T₃ and T₄ respectively were prepared. Control treatment (T₀) was the whey. Sensory evaluation was carried out by a group of panellists on the basis of 8 point hedonic scale. The proportion which has 74.5% whey and 20% watermelon juice (T₄) had highest overall acceptability. On the basis of sensory evaluation, further storage study was carried out for the treatment T₄ with different parameters like pH, TA (Titratable acidity), DPPH (2, 2′-diphenyl-1-picrylhydrazyl), ABTS(2, 2′-azinobis (3-ethylbenzthiazoline-6-sulphonic acid) and TBA (2-Thio Barbituric Acid) over a period of 12 days. Among storage period increase in TA and TBA whereas decrease in pH, DPPH and ABTS value were noted. Results of storage revealed that whey beverage have its highest functional properties and accessibility when consume in fresh state.