International Journal of Food Science and Nutrition

Authors
Kanchana N, Deepa S, Veeranan Arun Giridhari V, Saravana Pandian P, Vijayalakshmi R

Abstract
The objective of the study was framed to develop whey based isotonic fruit drinks to provide maximum effectiveness to the sports persons by preventing the dehydration during performance. The paneer whey was used for the formulation of drinks. The preliminary study was conducted to select the best sample from 18 formulated samples. Their osmolality ranged between 202.02–278.8mOsm/kg H₂O. The selected sample has 226.83mOsm/kg of osmolality. From the selected sample, three variations such as T1 (pineapple + whey), T2 (peach + whey) and T3 (pomegranate + whey) were further formulated. The TSS and osmolality of isotonic samples (T1, T2 and T3) were 6.8±0.12⁰B, 7.2±0.06⁰B, 6.4±0.11⁰B and 231mOsm/kg, 239 mOsm/kg, 232mOsm/kg respectively. The energy values (kcal/100g) of formulated drinks are T1 (36.98±0.52), T2 (29.01±0.29), T3 (26.66±0.67). The physiochemical parameters such as pH, TSS, acidity, Osmolality, moisture, protein, lactose, fat, ash and total carbohydrates of accepted sample T1 are 4.41±0.06, 6.8±0.12⁰Brix, 0.25±0.00%, 231 mOsm/kg, 92.2±0.75%, 0.12±0.00%, 1.07±0.03%, 1.26±0.0%, 0.13±0.00% and 6.29±0.13% respectively.