Abstract
Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage. Addition of hydrolysed whey protein at all the three levels did not significantly change the flow behaviour of the beverage. Native whey protein fortification resulted in precipitation; however, addition of hydrolysed whey protein led to stable beverage formulation at all the three levels. Hydrolysed whey protein imparted slight bitter taste to the RTS beverage, which was masked by β-cyclodextrin @ 0.15% of total protein. The mango RTS beverage with 3.0% hydrolysed whey protein was found acceptable with good sensory appeal and stability during thermal processing as well storage in glass bottles.
Similar content being viewed by others
References
AOAC (1990) Official methods of analysis, 15th edn. Association of official analytical chemists, Washington
Beuchat LR (1977) Functional and electrophoretic characteristics of succinylated peanut flour protein. J Agric Food Chem 25:258–261
Chobert JM, Bertrand HC, Nicolas MG (1988) Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. J Agric Food Chem 36:883–892
DoAC (2015) Agricultural statistics at a glance. Directorate of Economics and Statistics, Department of Agriculture and Cooperation, Ministry of Agriculture, Government of India, New Delhi
Flanagan J, FitzGerald RJ (2002) Physicochemical and nitrogen solubility properties of Bacillus proteinase hydrolysates of sodium caseinate incubated with transglutaminase pre-and post-hydrolysis. J Agric Food Chem 50:5429–5436
Foegeding EA, Davis JP, Doucet D, McGuffey MK (2002) Advances in modifying and understanding whey protein functionality. Trends Food Sci Technol 13(5):151–159
Goudarzi M, Madadlou A, Mousavi ME, Emam-Djomeh Z (2015) Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. Int J Dairy Technol 68(1):70–78
Graessley WW (1974) Advances in polymer science. Springer-Verlag, New York
Harringan WF, McCance ME (1976) Laboratory methods in food microbiology. Academic Press, London
Hosseini-Parvar HS, Matia-Merino L, Goh KKT, Razavi SMA, Mortazavi SA (2010) Steady shear flow behaviour of gum extracted from Ocimum basilicum L. Seed: effect of concentration and temperature. J Food Eng 101:236–243
Jeewanthi CR, Paik HD, Kim MH, Lee NK, Kim SY, Yoon CY (2014) Characteristics of whey protein hydrolysates from cheese whey, favours on various food applications. Chem Ind Chem Eng 20:503–509
Jeewanthi RKC, Lee NK, Paik HD (2015) Improved functional characteristics of whey protein hydrolysates in food industry. Korean J Food Sci Anim Resour 35(3):350–359
Kneifel W, Seiler A (1993) Water-holding properties of milk protein products-A review. Food Struct 12(3):297–308
Larmond E (1977) Laboratory methods for sensory evaluation of foods. Canada Dept of Agric Publication, Ottawa, pp 1637–1662
Lee CA, Vickers ZM (2008) The astringency of whey protein beverages is caused by their acidity. Int Dairy J 18:1153–1156
Marcotte M, Taherian AR, Ramaswamy HS (2001) Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Res Int 34:695–704
Rittmanic S (2006) US whey proteins in ready-to-drink beverages. US Dairy Export Council, Arlington
Ryan KN, Vardhanabhuti B, Jaramillo DP, van Zanten JH, Coupland JN, Foegeding EA (2012) Stability and mechanism of whey protein soluble aggregates thermally treated with salts. Food Hydrocoll 27:411–420
Segall K (2009) Protein fortification of acidic beverages: a clear opportunity. Food and Beverage Asia August/September, pp 31–33
Sharma SK, Zhang QH, Chism GW (1998) Development of a protein fortified fruit beverage and its quality when processed with pulsed electric field treatment. J Food Quality 21:459–473
Silvestre MP, Silva MR, Silva VD, Souza MW, Junior L, de Oliveira C, Afonso WD (2012) Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity. Braz J Pharma Sci 48:747–757
Sizer FS, Whitney EN (1994) The proteins and amino acids: nutrition concepts and controversies. West Publishing Co, New York, pp 180–212
Sopade PA, Halley PA, Cichero JAY, Ward LC (2007) Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: water and cordial. J Food Eng 79:69–82
Stoliar M (2009) Whey products in baked goods applications monograph—Bakery US Dairy Export Council. Arlington, VA, pp 1–8
USP (1989) Inc: The United States Pharmacopeia, 22nd Revision. Mack Publishing Company, Easton, Pennsylvania
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Yadav, D.N., Vishwakarma, R.K., Borad, S. et al. Development of protein fortified mango based ready-to-serve beverage. J Food Sci Technol 53, 3844–3852 (2016). https://doi.org/10.1007/s13197-016-2395-5
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-016-2395-5