Impact of sensory attributes in protein enriched ready to serve Papaya - Beverage during storage

This study investigated the development and assessment of a protein-fortified ready-to-serve (RTS) beverage from papaya juice, enriched with milk and soy protein isolates. Different proportions of milk protein isolate (MPI) and soy protein isolate (SPI) were used to enhance the protein content. Among the formulations tested, the RTS beverage with 5% milk protein isolate and 10% soy protein isolate resulted in the highest sensory acceptability. Throughout a 60d storage period in PET bottles at room temperature, no microbial spoilage was observed, indicating good shelf stability. Sensory quality parameters, such as appearance, colour, flavour, taste and overall acceptability remained basically unaffected by the protein levels even as slight increases in titratable acidity and total soluble solids (TSS) were observed, alongside a reduction in pH, ascorbic acid, and protein content. Final protein levels in the RTS beverage were 4.7 g/100 ml for the 5% MPI formulation and 9.8 g/100 ml for the 10% SPI formulation. These results support the feasibility of commercially producing protein-fortified papaya RTS beverages are offering an innovative and nutrient-enriched option for consumers.