Physico: Chemical analysis of Probiotic/Synbiotic whey drink with orange juice

Abstract

The present investigation was carried out for formulation of functional Probiotic/Synbiotic whey drink with orange juice and also to study their physico-chemical analysis. Whey based functional drinks were in two different forms; A [whey + sugar @ 10 % (w/v) + orange juice@ 10 % (v/v)], B [A + inulin@ 3 % (w/v)], and inoculated with probiotic culture Lb. rhamnosus @ 2.0% v/v. The two blends (A and B) developed were subjected to chemical analyses initially for the fresh (0 day) and up to 28 days of stipulated refrigerated storage at an interval of 7 days at 4 ± 1oC. The average chemical composition (% w/w) for the whey used to manufacture whey drink was moisture 93.56, T.S.; 6.4, fat 0.50; protein, 0.7; ash, 0.40 and carbohydrate (by difference), 4.80. In case of blends A and B, the T.S. increased to (A) 9.38 and (B) 12.11. The increase in protein, carbohydrates content of the blends (A and B) was 0.21 to 0.27; 9.39 to 12.17 respectively. during all the periods (0 to 28 days); the changes were found statistically non-significant, Similarly the increase in tyrosine content (0.51 to 0.67 µg/5ml) for the treatments (A and B) was relatively very low during entire length of storage period.