Development and Physicochemical Quality Assessment of Whey- Based Pineapple (<i>Ananas comosus</i>) Beverage

The present investigation was aimed to develop a value added whey based pineapple beverage with acceptable sensory and nutritional characteristics along with its storage stability. The beverage samples were prepared using five different proportions (0%, 15%, 25%, 35% and 45%) of pineapple juice in cheese whey. Amount of sugar was fixed at 5g per 100 ml of prepared beverage. The best formulation was selected through sensory evaluation and the physicochemical parameters of prepared beverages were determined at 7 ± 1°C within 28 days of storage period. Whey beverage with 35% pineapple juice has scored the highest mean value (118.05) for overall acceptability in sensory evaluation. The storage studies were observed that total sugar content had a non-significant effect during storage period (p>0.05). Based on the results of sensory analysis and storage studies, it can be concluded that a whey beverage combination with ripe pineapple juice can be prepared successfully by using the tested levels of, T3 (35% pineapple juice + 65% whey) and T4 (45% pineapple juice + 55% whey) as compared to other proportions used.