Preparation and Nutritional Evaluation of Cheese- Whey and Soya-Whey Based Fruit Beverages

Whey contains 40 per cent of milk solids including lactose, minerals, water-soluble vitamins and 20 per cent of milk proteins with high biological value. In the present study, cheese- whey and soya -whey was blended with 50 per cent pulp of Jamun fruit for the development of squash as per FPO specifications. The values for TSS, pH and acidity were found to be 46.43 and 45.40 degree Brix; 4.35 and 4.30 and 1.19 and 1.17 per cent in cheese -whey and soyawhey blended with Jamun pulp, respectively whereas, ascorbic acid content was found to be 11.52 and 10.41 mg/100 g. The values for total sugars, reducing-sugars and non-reducing sugars were calculated as 39.94, 36.57; 20.21, 20.48 and 19.72, 16.09 per cent respectively in cheese-whey and soya-whey based Jamun squash. Organoleptically soya-whey based squash obtained maximum scores (7.78) for over-all acceptability as compared to cheese-whey based (7.30) Jamun squash. During storage, acidity, reducing sugars and total sugars increased and pH, TSS and ascorbic acid decreased but both the products remained acceptable up to 3 months of storage at ambient temperature.