Formulation of tomato juice enriched whey beverage using response surface methodology
2011
Rajoria, Avneet | Chauhan, Anil K. | Kumar, Jitendra
The commercial production of paneer, chhana, chakka and different varieties of cheeses has increased the availability of whey in recent years. There is an enhanced scientific evidence proving the nutritional significance of various whey components. The antioxidative and anticarcinogenic role of lycopene in tomato juice is well recognized. Realizing the importance of whey and tomato juice in human health, this study was conducted to formulate whey beverage enriched with tomato juice which could serve as a therapeutic and athletic beverage besides promoting value addition and product diversification in dairy industry. The optimization of product mix was achieved using Response Surface Methodology (RSM) engaging Central Composite Rotatable Design (CCRD). The amounts of ingredients used in the formulation varied between: tomato juice 20–44%, paneer whey 50–70%, sugar 6–10% and guar gum 0.1–0.4%. The average chemical composition of the optimized beverage was: Total Solids 16.3%, Protein 0.74%, Fat 0.2%, Total Sugar 14.58%, Ash 0.68%, Ascorbic acid 12.08 mg/100g, Lycopene 8.35 mg/100g and acidity 0.76%. The average overall acceptability of the optimized product was 8.5 on 9 point hedonic scale.
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