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Fruits and vegetables embrace an important status among the health foods as they provide significant amount of nutrients, especially vitamins, minerals, fiber sugars and antioxidants as well as it’s refreshing and thirst quenching behavior1. However, due to highly perishable nature and short shelf life of fruits and vegetables, immediate processing into preserved products becomes essential to avoid post-harvest losses. India contributes 42% of world production from 30% of the global area under papaya cultivation and is largest producer according to FAO report (2012). Papaya accounts for 6.6% of total crop and covers only 1.9% of the total area under fruit cultivation in India2. So Papaya was selected for preparation of fruit drink due to its reasonable price, Abstract Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization. Article history

Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage