Preparation and techno-economic feasibility of whey based watermelon beverage using betel leaves distillate

Abstract

In the present study, efforts have been made to develop whey based watermelon beverage with the addition of betel leaves distillate viz., 0 – 3%. Storage study was undertaken for a period of 30 days at 7±10C at the regular interval of 10 days. The prepared beverage was evaluated using 9 point Hedonic scale for overall acceptability. Techno-economic feasibility of beverage on small scale (250 liter/day) was worked out. The study revealed that the beverage prepared with the addition of 2% betel leaves distillate scored high i.e. 8.5 on 9-point Hedonic scale. It was prepared from watermelon juice containing 14.20% TSS, 8% total sugar, 0.15% acidity, 1.0% ascorbic acid and pH 5.1. Chhana whey used for beverage preparation contained 6.30% Total Solid, 0.24% acidity, pH 4.6, 4.80% Lactose, 0.10% Protein and 0.10% Fat. The fresh beverage (2% betel leaves distillate) contained 21.13% TSS, 0.16% acidity, pH 5.1, 0.78 mg/100 gm ascorbic acid, 2.92% reducing sugar and 16.29% total sugar. After 30 days interval slight variation in various parameter have been observed i.e. 21.66%TSS, 0.163% acidity, pH 5.05, 0.76 mg/100 gm ascorbic acid, 3.82% reducing sugar and 16.11% total sugar having average sensory score 8.4. It was observed that betel leaves distillate worked as a natural preservative. Techno-economic feasibility analysis suggested that beverage prepared from 2% betel leaves distillate was costing Rs 6.12/250 ml which is much lower than other similar type of drinks.