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Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

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Abstract

Whey, a dairy byproduct offers a challenging task in terms of its disposal. Two functional beverages were produced by blending pineapple juice with cheese whey (W1B) and paneer whey (W2B) at different concentrations (10 %, 20 % and 30 %). The beverages were compared for physico-chemical, microbial and nutraceutical properties over a period of 60 days. Whey addition significantly improved various physico-chemical parameters of the beverages. Higher protein content in W1B and a higher mineral content in W2B without any adverse effects on antioxidant activity was seen because of blending. Whey based beverages showed higher microbial content, sedimentation values and serum separation values than control at all levels of blending. Although, W1B showed highest protein and microbial count but W2B showed highest mineral content and improved shelf life due to significantly lower values of serum separation and sedimentation. It could be concluded that paneer whey based pineapple beverage enable byproduct utilization with excellent nutrition and nutraceutical quality.

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Acknowledgments

The author is thankful to Department of Biotechnology, Govt. of India.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Waqas N. Baba, Safoora Din, Hilal A. Punoo, Touseef A. Wani, Mudasir Ahmad & F. A. Masoodi

Authors
  1. Waqas N. Baba
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  2. Safoora Din
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  3. Hilal A. Punoo
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  4. Touseef A. Wani
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  5. Mudasir Ahmad
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  6. F. A. Masoodi
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Corresponding author

Correspondence to Hilal A. Punoo.

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Authors have no conflict of interest.

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F. A. Masoodi is the mentor of article.

Research Highlights

• Cheese and paneer whey was blended with pineapple juice and beverages were studied for physico-chemical, antioxidant properties and storage stability for a period of 60 days. Paneer whey based beverages showed consumer acceptability up to 20 % level of addition while in cheese whey addition was acceptable only up to 10 % level of blending. This is an important implication for industrial utilization of paneer whey for beverage production.

• Antioxidant properties were studied using different assays such as DPPH, Reducing power, ABTS, FRAP and Total phenolic content.

• Storage stability was studied by serum separation, sedimentation percentage, color index (ΔE*) and microbial count.

• Both paneer as well as cheese whey based pineapple beverage showed potent antioxidant properties, high protein and mineral content that can impart status of a functional beverage to the blended beverages.

• Microbial analysis showed that Whey addition results in greater survival of microbes during storage.

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Baba, W.N., Din, S., Punoo, H.A. et al. Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life. J Food Sci Technol 53, 2558–2568 (2016). https://doi.org/10.1007/s13197-016-2218-8

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  • DOI: https://doi.org/10.1007/s13197-016-2218-8

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