Study on optimisation of level of grape (Vitis vinifera) juice for preparation of paneer whey beverage

Introduction

India has the largest dairy industry in the world and contributes nearly 25% of global milk production. In 2023-24, India produced about 239.3 million metric tonnes of milk, which increased to nearly 247 million tonnes in 2025. The dairy sector contributes around 3.5% to the national economy and forms about 65% of the livestock sector's total output. India's per capita milk availability reached around 485 grams per day in 2024-25, showing continuous growth in milk consumption. (DAHD, 2025) Paneer whey can be defined as the yellow-green watery part of milk (serum) that remains after the coagulation of milk during paneer (Indian cottage cheese) production. It accounts for about 85-90% of the volume of milk and retains approximately 55% of the original milk nutrients. The average composition of paneer whey dry matter is about 70% lactose (depending on the acidity of the whey), 14% proteins, 9% minerals, 4% fats and 3% lactic acid (Elizabeta, 2021) [1] . Paneer whey contained 6.06% TS, which was about 50% of the milk solids, 0.13% fat, 0.38% protein, 5.08% lactose and 0.62% ash. The pH and acidity of paneer whey were 5.43 and 0.24% lactic acid, respectively. The results obtained in the present investigation are in agreement with (S Raghavendra et al., 2017) [2] . The fruit of the grape is one of the most palatably edible foods, having many established nutritional and medicinal properties for consumers. The grape is a good source of water (82%), carbohydrates (12-18%), proteins (0.5-0.6%) and fat (0.3-0.4%). Additionally, the grape contains significant amounts of potassium (0.1-0.2%), vitamin C (0.01-0.02%) and vitamin A (0.001-0.0015%). Grape also has a small amount of calcium (0.01-0.02%) and phosphorus (0.08-0.01%). A grape berry is primarily composed of three major structural components the outer skin, the fleshy pulp and the seeds, each contributing to its overall nutritional and physicochemical characteristics. Nutritional analysis per serving of grapes gives 78 calories of energy, 0.3 g of protein, 19 g of carbohydrate, 0.23 g of fat (3% calories from fat), 0.18 mg of sodium, 155 mg of potassium, 0.4 g of fiber, 20 nanogram of calcium, 30 nanogram of phosphorus and 1 mg of vitamin C (Yadav et al., 2009) [3] .

Material and Methods

Flow-diagram for manufacture of paneer whey beverage Treatment details used for the study

The whey beverage is prepared by formulating different levels of grape juice and whey as control T 1 (100:0)%, T 2 (96:04)%, T 3 (92:08)%, T 4 (88:12)% and T 5 (84:16)% with the addition of 10% sugar in all treatments. The finished product level were finalised by sensory evaluation by using 9 point Hedonic Scale given by (Nelson and Trout) and analysed for physicochemical properties of the product.

Statistical analysis

The data obtained during different phases of this study were analysed using CRD (Completely Randomized Design) with five treatments and four replications.

Sensory evaluation

Sensory evaluation for all the parameter (flavour, body and texture, colour and appearance and overall acceptability) carried out by the trained panel of judge by using 9 point hedonic scale as suggested by Nelson and Trout (1964).

Result and Discussion

The present study and investigation were analysed for the sensory evaluation focused on flavour, body and texture, colour and appearance, as well as overall acceptability as per the method suggested by Nelson and Trout (1964). The results in accordance with the investigation of Sharma et al., (2020) [4] observed that the flavour scores of the chhana whey beverage were 7.4, 7.7, 8.2, 8.3 and 7.9 for treatments without ginger powder (T 0 ) and with 0.1% (T 1 ), 0.2% (T 2 ), 0.3% (T 3 ) and 0.4% (T 4 ) ginger powder, respectively. The flavour of the chhana whey beverage was significantly influenced (P < 0.05) by the incorporation of ginger powder. The flavour score increased progressively with the addition of ginger powder up to 0.3%, where the highest score (8.3) was recorded. However, a further increase in ginger powder to 0.4% resulted in a decline in flavour score (7.9). Tidake et al., (2023) [5] stated that the mean flavour scores of T 1 , T 2 , T 3 and T 4 were 8.18, 8.21, 8.11 and 7.91, respectively. T 2 recorded the highest flavour score (8.21), while T 4 showed the lowest (7.91). The results indicate that increasing bottle gourd extract beyond 30% gradually reduced the flavour acceptability of the whey beverage.

Body and texture

It is observed from Table that, the score for body and texture was 7.78, 8.12, 8.54, 7.60 and 7.40 for beverage samples prepared with grape juice in the proportions of 100:0 (T 1 ), 96:4 (T 2 ), 92:8 (T 3 ), 88:12 (T 4 ) and 84:16 (T 5 ) paneer whey to grape juice, respectively. The body and texture of the beverage was significantly affected by the addition of grape juice. The significantly highest score (8.54 out of 9) was obtained by the beverage prepared with 8 per cent grape juice. The body and texture score of beverage in treatment T 3 (8.54) was superior over the rest of the treatments. The results in accordance with the investigation of Khodake et al., (2017) [6] observed that, the body and texture scores of the whey based custard pulp beverage were 6.75, 7.00, 8.50, 7.50 and 7.75 for T 1 to T 5 , respectively. The treatments significantly affected (P < 0.05) the body and texture of the beverage. The score improved with increasing treatment level and reached the maximum value of 8.50 in T 3 . Further increase in the treatment level caused a reduction in the score, although a slight improvement was observed in T 5 . Yelne et al., (2025) [7] reported that the body and texture scores were 6.3, 7.0, 8.5 and 6.5 for T 1 , T 2 , T 3 and T 4 , respectively. T 3 (92:8 paneer whey:tomato juice) recorded the highest score (8.5), indicating better body and texture, while T 1 showed the lowest score (6.3). The results suggest that 8% tomato juice improved the body and texture of the beverage.

Colour and appearance

It is observed from Table that, the score for colour and appearance were 7.90, 8.19, 8.33, 7.74 and 7.50 for beverage samples prepared in the proportions of 100:0 (T 1 ), 96:4 (T 2 ), 92:8 (T 3 ), 88:12 (T 4 ) and 84:16 (T 5 ) paneer whey to grape juice. The colour and appearance of the beverage was significantly affected due to the addition of grape juice. The significantly highest score (8.33 out of 9) was obtained by the beverage prepared with 8 parts of grape juice. The colour and appearance score of beverage in treatment T 3 (8.33) was superior over the rest of the treatments.

The results in accordance with the investigation of Sharma et al., (2020) [4] reported that the experimental treatments were without ginger powder (T 0 ), addition of 0.1% (T 1 ), 0.2% (T 2 ), 0.3% (T 3 ), 0.4% (T 4 ) ginger powder and the average colour and appearance scores were 7.5, 7.8, 8.0, 8.0 and 7.4. The colour and appearance of chhana whey beverage significantly differed (P < 0.05) due to addition of ginger powder in the chhana whey. As the level of addition of ginger powder in the CWB increased the colour and appearance increased. Then colour and appearance started decline. The colour of whey beverage gradually become darker (creamish yellow) as level increased. Tidake et al., (2023) [5] stated that the mean scores for colour and appearance of the control (T 1 ) and paneer whey beverages with bottle gourd extract (T 2 , T 3 and T 4 ) were 8.04, 8.08, 8.01 and 7.90, respectively. T 2 recorded the highest score (8.08), while T 4 had the lowest (7.90). The scores decreased with increasing levels of bottle gourd extract, indicating that higher incorporation levels slightly reduced the visual appeal of the beverage.

Overall acceptability

It is observed from Table that, the overall acceptability scores of paneer whey beverage prepared with different levels of grape juice ranged from 7.30 to 8.43 out of 9. The mean overall acceptability scores were 7.74, 7.95, 8.43, 7.54 and 7.30 for T 1 (0%), T 2 (4%), T 3 (8%), T 4 (12%) and T 5 (16%) grape juice, respectively. The overall acceptability of the beverage was significantly influenced by the addition of grape juice. The highest overall acceptability score (8.43 out of 9) was recorded for the beverage containing 8% grape juice (T 3 ), indicating that this level provided the most acceptable product among all the treatments. The results in accordance with the investigation of Sharma et al., (2020) [4] reported that the overall acceptability scores of the chhana whey beverage were 7.4, 7.8, 8.2, 8.4 and 7.5 for treatments without ginger powder (T 0 ) and with 0.1% (T 1 ), 0.2% (T 2 ), 0.3% (T 3 ) and 0.4% (T 4 ) ginger powder, respectively. The overall acceptability of the chhana whey beverage was significantly influenced (P < 0.05) by the incorporation of ginger powder. The overall acceptability increased with increasing levels of ginger powder up to 0.3%, at which the highest score (8.4) was obtained. However, further addition of ginger powder to 0.4% resulted in a decline in overall acceptability (7.5). Tidake et al., (2023) [5] stated that the overall acceptability scores of T 1 , T 2 , T 3 and T 4 were 8.14, 8.29, 8.09 and 7.91, respectively. Treatment T 2 (30% bottle gourd extract) recorded the highest acceptability (8.29), slightly higher than the control. However, acceptability decreased with increasing levels of bottle gourd extract, with T 4 (50%) receiving the lowest score (7.91).

Conclusion

Paneer whey can be effectively utilized for the preparation of a value added beverage by incorporating grape juice at different levels of 0, 4, 8, 12 and 16 per cent and with 10 per cent sugar maintained in all formulations. Among all the treatments, the beverage containing 8 per cent grape juice (T 3 ) with a paneer whey to grape juice ratio of 92:8 showed the best sensory performance. It obtained the highest scores for flavour, body and texture, colour and appearance, as well as overall acceptability. T 3 recorded an overall acceptability score of 8.43 out of 9, indicating that the 8 per cent level of grape juice provided the most desirable balance of sensory characteristics for preparation of whey beverage with grape juice.

References

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9. How to cite this article: Ugalkar PY, Undratwad D, Atkare V, Wankhade BR, Munnarwar S, Shewale R, et al. Study on optimisation of level of grape (Vitis vinifera) juice for preparation of paneer whey beverage. International Journal of Advanced Biochemistry Research. 2026;SP-10(9):2402-2404. doi: https://w ww.doi.org/10.33545/26174693.2026.v10.i9Sad.10187