Chemical quality of whey beverage prepared with different fruit juices and its shelf-life

Abstract

Investigated the formulation and quality evaluation of whey-based beverages using three different fruit juices—Pineapple, Pomegranate, and Sweet Lime at varying juice concentrations (15%, 20%, 25%, and 30%) and sugar levels (6%, 8%, and 10%). The study analyzed the impact of these variables on the nutritional composition (Moisture %, Fat %, Protein %, Total Sugar %, Ash %) ANOVA results highlighted that factors such as the type of fruit juice, juice concentration, sugar level, and storage duration significantly affected the quality and acceptability of the beverages. The study concluded that optimal formulation and storage conditions are key to developing nutritious and consumer-appealing whey-based beverages, with the potential for large-scale commercialization due to their competitive pricing and sustainable use of dairy by-products.