Characterization and development of Novel Whey-based Fermented Fruit Beverages

Abstract

Fermented beverages are developed from fruits or cereals or nuts. The development of the beverage changes with the composition of the ingredient, the inoculum and the fermentation conditions. Milk-based fermented beverages are also available commercially. Whey is one of the waste milk products rich in proteins and can be considered for the development of beverages using fruits with rich medicinal value. The current study aims at developing a whey-based fruit-mixed fermented beverage (WFFB). Blueberry, kokum and pomegranate fruit pulps have been considered to prepare whey-based fermented beverages. The characteristic parameters are assessed prior to and post-development of beverages including organoleptic analysis. The results indicated concentration and type of the fruit mixture influence the beverage characteristics and richness with phytochemical composition. The organoleptic studies indicated that whey-based plum and pomegranate beverages are in consumer demand. These novel beverages with increased nutritional value, attractive colors, fruity smells, low alcoholic concentration, eco-friendly and best from waste play a significant role for preferred start-ups.