Whey-carrot based functional beverage: Development and storage study

Abstract

The current study was designed to prepare whey-carrot-based functional beverages and to study the effect on physicochemical properties during the 28-day storage period. Different ratios of whey and carrot juice were selected for the preparation of the six formulations, out of which based on the sensory acceptance only three were selected for further storage studies (sample 1 = 45:55, sample 2 = 50:50, and sample 3 = 55:45 of carrot juice to whey ratio). During 28 days of storage, the developed beverage samples revealed a significant increase in reducing sugars, total phenolic content, and acidity. The pH, sweetness, and acceptance percentage of the beverage were found to be decreased with the storage period. It was also found that there is no change in the properties of the beverage storage with and without the preservative. It was revealed that beverage with less proportion of carrot juice is more acceptable quality. The results also suggest that whey can be used with fruit and vegetable to create the whey-based beverage.