Studies on Preparation of Probiotic Whey Beverage Using Coconut (Cocos nucifera) Sugar as Sweetener
Vaibhav Patil *
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
V. B. Kadav
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
S. S. Ramod
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
N. N. Prasade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
N. H. Khobragade
Department of Soil Science and Agricultural Chemistry, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
S. G. Shirsath
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
V. N. Patil
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
A. J. Mayekar
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
Samanata Sapkal
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
Dwij Sawant
Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
The present study was undertaken to develop a value added probiotic whey beverage by utilizing coconut sugar as a natural sweetener. Paneer whey, a by-product of paneer production, is rich in nutrients yet underutilized, often discarded despite its environmental burden. This study aimed to optimize the formulation of a functional beverage that combines the health benefits of whey and probiotics with the nutritional value of coconut sugar a low glycemic index, mineral rich sweetener.
The experiment was carried out in two phases at the Department of Animal Husbandry and Dairy Science, College of Agriculture, Dapoli. In Phase I, different concentrations (1.0%, 1.5%, 2% and 2.5%) of Lactobacillus acidophilus (NCDC-16) were evaluated to determine the optimum inoculum level based on sensory attributes. The most acceptable level (1.5%) was then used in Phase II, where coconut sugar was incorporated in five concentrations (2.5%, 5%, 7.5%, 10% and 12.5%) to assess its effect on sensory, physico-chemical and microbial quality.
Results revealed that the beverage with 7.5 per cent coconut sugar (T3) showed significant improvements in total solids, protein, ash and total sugar content. Microbial analysis confirmed the product remained safe and organoleptically acceptable for up to 11 days under refrigeration temperature (5-7°C). Cost analysis indicated a production cost of Rs. 35.05 per litre for the optimum formulation (T3).
The findings highlight that probiotic whey beverage enriched with 7.5 per cent coconut sugar offers a nutritious, cost effective and sustainable dairy based functional drink. It effectively utilizes whey and addresses whey disposal challenges.
Keywords: Probiotic whey beverage, coconut sugar, Lactobacillus acidophilus, low glycemic index sweetener, paneer whey utilisation