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Effect Of Different Stabilizers On Physio-Chemical And Microbiological Properties And Storage Stability Of Whey Drink

By: Israr Hussain | Prof.Dr.Muhammad Abdullah.
Contributor(s): Dr.Saima | Prof.Dr.Muhammad Ayaz.
Material type: materialTypeLabelBookPublisher: 2011Subject(s): Department of Dairy TechnologyDDC classification: 1244,T Dissertation note: The main objective of this research work was to develop mango flavored drink from cheddar cheese whey by using stabilizers at different concentrations and to investigate the effect of stabilizers on the stability of mango flavored whey drink by using different concentrations of stabilizers and effect of stabilizer on mango flavored whey drink quality. Carageenan and guar gum was incorporated in whey drink at five different levels i.e. T1 (100% Carrageenan), T2 (75% Carrageenan and 25% guar gum), T3 (50% Carrageenan and 50% guar gum), T4 (25% Carrageenan and 75% guar gum) and T5 (100% guar gum). All these treatments were compared with a control which did not contain any addition of stabilizer. Whey was pasteurized, then the ingredients were mixed and stored at 4°C in the refrigerator for 28 days. Mango flavored whey drink was analyzed for chemical parameters like pH, acidity, fat, protein, lactose, ash, total solids, total plate count and sensory evaluation at 0, 7, 14, 21 and 28 days of storage period. The pH of mango flavored whey drink decreased after 28 days of storage. It decreased from (5.22) to (5.10) during 28 days of storage period. The acidity of the mango flavored whey drink increased during the 28 days of storage. It increased from (0.24%) to (0.31%) during the storage period. The highest acidity was noted in T4 (0.29 %), followed by T1 (0.28%) while the lowest acidity was found in T0, T2. T3 and T5 (0.27%). The means values of fat content of mango flavored whey drink differed momentously and T4 contained the highest value (0.31%) followed by (0.30%) in To and 0.29% in T1, T2 and T5 and T3 (0.28%), respectively. The protein content was not influenced by the addition of stabilizers in mango flavored whey drink during the storage period of 28 days. Lactose content ranged from (4.49%) to (4.62%) from beginning to end of the study. Decreasing trend was observed throughout the storage period. The addition of stabilizers in different treatments of mango flavored whey drink along with control tended to decrease the total solids. The highest total solids were recorded in T3 (12.85%) followed by T1, T2, T4 and T5 (12.84%) whereas the lowest total solids were found in case of T0 (12.58%). No significant changes were recorded in ash contents of mango flavored whey drink after 28 days of storage. It ranged from (0.59%) to (062%) from initiation to end of the study. The total plate count of the mango flavored whey drink increased during the 28 days of storage. The highest TPC value was noted in T5 (2.87x105 cfu/mL), whereas the lowest TPC was found in T0 (2.75 x105 cfu/mL). Mango flavored whey drink samples were found coliform negative and none of the samples showed positive results for coliform test. Organoleptic evaluation of mango flavored whey drink showed that treatments had significant effect on all sensory parameters. Sweetness scores assigned to T3 was highest (8.4), while scores given To (7.0) was lowest from all other treatment scores. Storage and treatments has significant effect on sweetness of mango flavored whey drink. The scores for sourness of mango flavored whey drink prepared from different stabilizers combination showed that whey drink sample T3 obtained the highest score (7.3) followed by T2 and T4 that were assigned (6.8) and (6.6) scores, respectively. The lowest score (5.6) was allocated to T1. Storage resulted significant effect on sourness of mango flavored whey drink. Thickness slightly decreased throughout storage period of 28 days in all treatments. The mean scores for thickness in different treatments of mango flavored whey drink showed that maximum level of score was in T3 (8.1) and minimum in T1 and T5 (4.8). Storage and treatments resulted significant effect on thickness of mango flavored whey drink. Flavor of different treatments of mango flavored whey drink varied significantly among each other and the maximum score for flavor was in T3 (8.0) and minimum in To (5.4). Flavor slightly decreased throughout storage period of 28 days in all treatments. Statistical data for flavor of different treatments of mango flavored whey drink indicated that all treatments varied significantly among each other. Overall acceptability scores were affected significantly with different treatments of mango flavored whey drink and storage interval were also significant. Judges placed T3 (7.6) at the top which differed significantly with different treatments of mango flavored whey drink while the lowest mean overall acceptability scores were assigned to T5 (5.5). Storage also had significant effect on overall acceptability scores; decreased from 7.0 at the start of the study to 6.6, 6.2, 5.9 and 5.6 at 0, 7, 14, 21 and 28 days of storage interval, respectively. The overall acceptability score of T3 (8.2 out of 9) was 91.22% as compared to control which is 64%. After 28 days of storage a slight decline was observed in overall acceptability scores in all mango flavored whey drink samples. Hence it was concluded that mango flavored whey drink can be made by using carageenan and guar gum at 50:50% level with acceptable sensory quality.
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The main objective of this research work was to develop mango flavored drink from cheddar cheese whey by using stabilizers at different concentrations and to investigate the effect of stabilizers on the stability of mango flavored whey drink by using different concentrations of stabilizers and effect of stabilizer on mango flavored whey drink quality. Carageenan and guar gum was incorporated in whey drink at five different levels i.e. T1 (100% Carrageenan), T2 (75% Carrageenan and 25% guar gum), T3 (50% Carrageenan and 50% guar gum), T4 (25% Carrageenan and 75% guar gum) and T5 (100% guar gum). All these treatments were compared with a control which did not contain any addition of stabilizer. Whey was pasteurized, then the ingredients were mixed and stored at 4°C in the refrigerator for 28 days. Mango flavored whey drink was analyzed for chemical parameters like pH, acidity, fat, protein, lactose, ash, total solids, total plate count and sensory evaluation at 0, 7, 14, 21 and 28 days of storage period.

The pH of mango flavored whey drink decreased after 28 days of storage. It decreased from (5.22) to (5.10) during 28 days of storage period. The acidity of the mango flavored whey drink increased during the 28 days of storage. It increased from (0.24%) to (0.31%) during the storage period. The highest acidity was noted in T4 (0.29 %), followed by T1 (0.28%) while the lowest acidity was found in T0, T2. T3 and T5 (0.27%). The means values of fat content of mango flavored whey drink differed momentously and T4 contained the highest value (0.31%) followed by (0.30%) in To and 0.29% in T1, T2 and T5 and T3 (0.28%), respectively. The protein content was not influenced by the addition of stabilizers in mango flavored whey drink during the storage period of 28 days. Lactose content ranged from (4.49%) to (4.62%) from beginning to end of the study. Decreasing trend was observed throughout the storage period. The addition of stabilizers in different treatments of mango flavored whey drink along with control tended to decrease the total solids. The highest total solids were recorded in T3 (12.85%) followed by T1, T2, T4 and T5 (12.84%) whereas the lowest total solids were found in case of T0 (12.58%). No significant changes were recorded in ash contents of mango flavored whey drink after 28 days of storage. It ranged from (0.59%) to (062%) from initiation to end of the study. The total plate count of the mango flavored whey drink increased during the 28 days of storage. The highest TPC value was noted in T5 (2.87x105 cfu/mL), whereas the lowest TPC was found in T0 (2.75 x105 cfu/mL). Mango flavored whey drink samples were found coliform negative and none of the samples showed positive results for coliform test.
Organoleptic evaluation of mango flavored whey drink showed that treatments had significant effect on all sensory parameters. Sweetness scores assigned to T3 was highest (8.4), while scores given To (7.0) was lowest from all other treatment scores. Storage and treatments has significant effect on sweetness of mango flavored whey drink. The scores for sourness of mango flavored whey drink prepared from different stabilizers combination showed that whey drink sample T3 obtained the highest score (7.3) followed by T2 and T4 that were assigned (6.8) and (6.6) scores, respectively. The lowest score (5.6) was allocated to T1. Storage resulted significant effect on sourness of mango flavored whey drink. Thickness slightly decreased throughout storage period of 28 days in all treatments. The mean scores for thickness in different treatments of mango flavored whey drink showed that maximum level of score was in T3 (8.1) and minimum in T1 and T5 (4.8). Storage and treatments resulted significant effect on thickness of mango flavored whey drink. Flavor of different treatments of mango flavored whey drink varied significantly among each other and the maximum score for flavor was in T3 (8.0) and minimum in To (5.4). Flavor slightly decreased throughout storage period of 28 days in all treatments. Statistical data for flavor of different treatments of mango flavored whey drink indicated that all treatments varied significantly among each other. Overall acceptability scores were affected significantly with different treatments of mango flavored whey drink and storage interval were also significant. Judges placed T3 (7.6) at the top which differed significantly with different treatments of mango flavored whey drink while the lowest mean overall acceptability scores were assigned to T5 (5.5). Storage also had significant effect on overall acceptability scores; decreased from 7.0 at the start of the study to 6.6, 6.2, 5.9 and 5.6 at 0, 7, 14, 21 and 28 days of storage interval, respectively.
The overall acceptability score of T3 (8.2 out of 9) was 91.22% as compared to control which is 64%. After 28 days of storage a slight decline was observed in overall acceptability scores in all mango flavored whey drink samples.

Hence it was concluded that mango flavored whey drink can be made by using carageenan and guar gum at 50:50% level with acceptable sensory quality.

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