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VOL. 10, ISSUE 5 (2025)
Standardisation and quality evaluation of whey incorporated mango RTS beverage
Authors
Aiswarya T S, Dr. Lakshmi P S, Dr. Seeja Thomachan Panjikkaran, Dr. K Surendra Gopal, Dr. Sharon C L, Dr. K Surendra Gopal
Abstract
Whey, a protein-rich by-product of dairy processing, was incorporated
into mango ready-to-serve (RTS) beverages to enhance their nutritional and
functional properties. Beverages were formulated with varying proportions of
whey (20-100%), while mango juice (50%), sugar (43.75 g), citric acid (1.25 g),
and potassium metabisulphite (0.06 g) remained constant. Sensory evaluation
using a nine-point hedonic scale identified the 70% whey and 30% mango juice
formulation (T5) as the most acceptable with respect to appearance,
flavor, taste, texture, and overall acceptability. Physicochemical parameters
including acidity, pH, TSS, total sugar, reducing sugar, non-reducing sugar,
energy, protein, beta-carotene, vitamin C, total ash, calcium, iron, sodium,
potassium, phosphorus was monitored over 30 days of refrigerated storage. Whey
addition significantly increased protein and mineral levels, while minor
declines in vitamin C and beta-carotene were noted due to oxidative
degradation. Storage related changes, such as increased acidity, decreased pH,
and sugar transformations, were consistent with biochemical interactions
between whey and fruit components. The results demonstrate that whey enriched
mango RTS beverages retain enhanced nutritional and sensory qualities during
storage, indicating their potential as protein fortified, functional beverages
for health-conscious consumers.
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Pages:43-50
How to cite this article:
Aiswarya T S, Dr. Lakshmi P S, Dr. Seeja Thomachan Panjikkaran, Dr. K Surendra Gopal, Dr. Sharon C L, Dr. K Surendra Gopal "Standardisation and quality evaluation of whey incorporated mango RTS beverage". International Journal of Food Science and Nutrition, Vol 10, Issue 5, 2025, Pages 43-50
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