Development and Characterization of a Functional Fermented Whey-Based Beverage Flavored with Beetroot and Ginger
DOI:
https://doi.org/10.69660/jmpt.v2i2.130Keywords:
acid whey, Beetroot juice, ginger juice, flavor, functional fermented beverageAbstract
TWhey, a nutrient-rich by-product of the dairy industry, is often underutilized despite its high nutritional value, thus requires proper utilization through value-added products. The aim of this study was to develop and characterize a functional fermented whey-based beverage flavored with beetroot juice and ginger, and to evaluate its quality during storage. Sensory evaluation identified the optimal formulation, with the 80:20 whey-to-beetroot ratio (T04) showing the highest acceptability in terms of color, flavor, taste, and overall quality. The selected formulation also contained 1% ginger and 10% sugar. Nutritional analysis showed that the formulated beverage had higher protein (3.33%), lactose (4.67%), and total solids (9.50%) compared to the control (acid whey), while fat content remained low. During 14 days of refrigerated storage, physicochemical and microbiological changes were observed. The pH decreased while titratable acidity increased, indicating ongoing fermentation. Total soluble solids and reducing sugars increased over time, whereas total phenolic content and antioxidant activity showed a slight decline. Microbial counts, including total bacteria, yeast, and molds, increased during storage, reflecting microbial activity in the beverage. Overall, the study demonstrated that the whey–beetroot–ginger beverage possesses good sensory acceptability, improved nutritional composition, and functional properties, highlighting its potential as a value-added functional beverage for industrial application.
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