UTILIZATION OF POMEGRANATE JUICE FOR THE PREPARATION OF CHAKKA WHEY BEVERAGE

J. Dairying, Foods & H.S., 27 (2) : 87-93, 2008 UTILIZATION OF POMEGRANATE JUICE FOR THE PREPARATION OF CHAKKA WHEY BEVERAGE R.B. Babar, D.D. Salunkhe, K.D. Chavan and V.M. Thakare Dept. of Animal Husbandry and Dairying, PDKV, Akola - 444 104, India ABSTRACT The investigation was conducted on utilization of pomegranate juice for the preparation of Chakka Whey Beverage (CWB), with a view to assess the possibility of Chakka whey beverage using pomegranate juice in the preparation of beverage. Pomegranate juice @ 0 (T 1 ), 10 (T 2 ), 15 (T 3 ) and 20 ( ) per cent with 10 per cent sugar was mixed in chakka whey for manufacture of beverage. The different levels of pomegranate juice had a definite effect on improving the sensory quality of the beverage. The beverage prepared by utilizing chakka whey with 15 per cent pomegranate juice (T 3 ), had secured the highest sensory score (8.81) and ranked as most acceptable product followed by T 2 with 8.65 points sensory score. The percentage of protein total sugar, ash and acidity (% LA) of the product increased with increase in the levels of pomegranate juice. INTRODUCTION Whey is the serum or watery part of the milk that separates from the curd in the manufacturing process of chakka, cheese, chhana and paneer. The whey is obtained as a by-products in the production of above products. It is rich in degradable materials and exert a high oxygen demand. Data say that, about 2.5 million tones of milk is being processed in nearly 200 dairy plants in India, and processing of 1 litre of milk generates about 8 to 10 litres of waste water depending on the type of products manufactured (Puranik, 1999). Out of industrial waste particularly whey and butter washings are relative highly concentrated effluent. Whey contains more than half of the total solids present in the whole milk. In India it is estimated that about 100 million kg of whey annually derived as a by product which may cause substantial loss of whey solids. In addition, it is adding B. O. D. load to the effluent (approx. 35,000 to 45,000 mg/lit). A study shows that 100 litres of whey has a polluting strength equivalent to the sewage produce by 45 people (Puranik, 1999). However, fermentation of whey produces some value added commercial products like ethanol, single cell protein, lactose, backers yeast, methane etc. Ammonium lactate can we produced by the addition of liquid ammonia to the fermentation broth during lactic acid production by Lactobacillus bulgaricus. Biogas production was about 35 litres per litre of whey processed and has a methane content of 55-65% (Puranik et al., 1997). Indian dairy industry is looking for new product ideas and technologies to meet consumers requirements and increased profitability. At this stage, product diversification using whey components without much change in the existing infrastructure is quite feasible. Fruit whey beverage have high nutritional and therapeutic value. Whey, obtained as by product in preparation of various products, is used as base material in beverages viz., alcoholic, nonalcoholic, fermented, non-fermented, carbonated (Holsinger et al.,1974). Whey and whey proteins can be successfully blended with other dairy or non-dairy ingredients for use in bakery, candy, soup and sauce and ready to serve soup manufacture (Singh et al., 1994 b ). Chakka whey from cow milk contained minerals like Ca, Mg, P, Na, K, Cl, Cu, Fe and Zn at 113.50, 10.76, 73.62, 38.36, 130.20, 115.27, 0.0119, 0.057 and 0.370 mg/100 g, respectively. Buffalo milk chakka whey has higher concentration of Na, P and Cu and lower

88 J. DAIRYING, FOODS & H.S. concentration of K and Cl than cow milk chakka whey. Total mineral contents of products ranged from 0.32 per cent for cow milk chakka whey to 0.65 per cent for buffalo milk chakka whey (Boghra et al., 1998). Lactic acid or lactate is being used in the food and feed, pharmaceutical, plastic and chemical industries. About 50 per cent of it is produced by fermentation and rest is manufactured by chemical synthesis. By the process of fermentation, the lactic acid can be derived from different sugar sources obtained from agro-based residues like molasses milk sugar and corn steep liquid (CSL) whey lactose, the milk sugar constitutes about 70 per cent of total solids of whey (Vyas, 1980). Since whey and whey permeate are byproducts of dairy industries and are promising source of lactose, the lactic acid can be taped most economically through bioprocessing of whey using fermentative lactobacilli (Gandhi, 2002). In India many workers worked in the line of beverage preparation from chakka whey, cheese whey, paneer whey and got marked success (Kulkarni, 1984, Shrivastava et al, 1985 and Singh et al, 1994 a ). Shrikhand is popular in Maharashtra and Gujarat states. Chakka is used as a base for shrikhand, large quantity of chakka whey would be available in this area. Chakka whey contains most of the lactose, water soluble vitamins originally present in milk along with little quantity of fat and proteins. The addition of different pulps or juices would increase the acceptability of beverage. Keeping these aspects in view the present investigation was planned. MATERIAL AND METHODS Collection of milk samples : Cow milk samples were obtained from institute s research dairy farm maintained at Department of Animal Husbandry and Dairying, P.K.V., Akola. Inoculation of culture for curd preparation : The fresh growing Str. cremoris culture inoculated @ 1 per cent in milk at a temperature of 37±1 0 C. The inoculated milk was then incubated at 37±1 0 C in incubator for setting of curd for a period of 14-16 hrs. The pure starter culture was obtained from National Dairy Research Institute, Karnal (India). Separation of whey : The set curd was then hanged in muslin cloth and the chakka whey was separated by straining through the muslin cloth. The curd was hanged for complete separation and straining of whey from the chakka. Standardization of whey : The whey obtained was then standardized to a predefined acidity level of 0.6 to 0.7 per cent by addition of water, as per the procedure standardized by Yawalikar (1981). This whey was used for preparation of beverage. Heat treatment of whey : The whey was then subjected to heat treatment in a boiling water bath to near about 80-90 0 C in order to restrict further microbial activity. Then, it is cooled to room temperature. Preparation of beverage : The beverage was then prepared from the whey as per following flow diagram. Receiving of milk Heating of milk (80 0 C) Cooling of milk Inoculation of culture @ 1% (Streptococcus cremoris) Incubation (37±1 0 C / 14 to 16 hours) Setting of curd Draining of whey (5 to 6 hrs) Chakka

Vol. 27, No. 2, 2008 89 Chakka whey Standardization of whey (0.6 to 0.7% acidity) Heat treatment to whey (85 0 C) Filtration Cooling of chakka-whey at room temperature Addition of sugar (10%) Addition of pomegranate juice filtration Bottling and corking Pasteurization (63 0 C) Storage (5-10 0 C) Addition of sugar : The cane sugar @ 10% of whey in each treatment was added in the whey. The sugar was then completely dissolved by stirring the whey. The sugar was added as per the procedure laid down by Singh et al. (1994 a ). Addition of pomegranate juice : The manufactured pomegranate juice was then added to the whey with pre-determined levels viz., 0(T 1 ), 10(T 2 ), 15( T3 ) and 20 ( ) per cent of the beverage to be produced. Heat treatment : The content then heated to 80 0 C for 15 minutes to destroy the spoilage organisms and pathogens. Filtration and bottling : Heated content then filtered through muslin cloth to get the clean and clear beverage and bottled aseptically. Pasteurization : Bottles were then subjected to pasteurization at 63 0 C temperature. Sensory evaluation of beverage : The samples were subjected to sensory evaluation for colour flavour, consistency and overall acceptability by a panel of five judges using the method containing a 9 point Hedonic scale as described in BIS : 6273 Part II (1971). Chemical analysis of beverage : The samples prepared were analysed for chemical constituents using standard procedures. Fat, protein, ash content and titratable acidity (%LA) of beverage samples were determined using the procedure given in BIS (1981). Total sugar was estimated by addition of % lactose in chakka whey plus % total sugar in pomegranate juice plus percent added sugar. The experimental data was statistically analyzed using randomized block design (Panse and Sukhatme, 1978). Cost structure of beverage : Cost was calculated as per prevailing market rates of all the ingredients used for preparation of the beverage. RESULTS AND DISCUSSION It is observed from Table 1 that, the mean values for chemical constituents of chakka whey were 0.226, 0.416, 4.514 and 0.422 per cent for fat, protein, lactose and ash respectively. Chemical composition of pomegranate juice : Pomegranate juice contain 87.20 per cent moisture, 0.46 per cent fat, 1.46 per cent protein, 10.00 per cent total sugar and 0.31 per cent acidity (Table 2). Sensory Evaluation : Colour : The data pertaining to colour of chakka whey beverage as affected by different levels of pomegranate juice are presented in Table 3. It is observed that, the mean score for colour of the product prepared were 8.71, 8.62, 8.82 and 8.35 for treatment T 1 respectively. The highest for colour score (8.82) was received to treatment T 3 chakka whey beverage prepared with 15 per cent pomegranate juice for colour. The lowest score received to 8.35 treatment CWB prepared with 20 per cent pomegranate juice level. The colour of CWB was significantly influenced due to addition of pomegranate juice. Chakka whey beverage in treatment T 3 was found to be superior in colour attribute over other

90 J. DAIRYING, FOODS & H.S. Table 1. Average chemical composition of chakka whey Constituents Composition (%) Fat 0.226 Protein 0.416 Lactose 4.514 Ash 0.422 Table 2. Average chemical composition of pomegranate juice Constituents Composition (%) moisture 87.20 Fat 0.46 Protein 1.46 Total sugar 10.00 Acidity 0.31 treatments tried in the study. In general all the samples of CWB were acceptable so far as colour attribute is concerned. Yalcin et al (1994) observed that in chhana whey beverage, increased concentration of mango juice (due to colour) into the drink increased its acceptability. Singh et al (1994 a ) studied the sensory evaluation of guava whey beverage and preferred lemon colour with highest sensory score. Whereas, Sanap (2004) observed the highest score for colour attribute of beverage with 6 per cent mango concentrate and 10 per cent sugar level. Flavour : The data pertaining to flavour attribute of CWB as influenced by different levels of pomegranate juice are presented in Table 3. The mean score for flavour were 8.53, 8.70, 8.81 and 7.74 for treatment T 1 and respectively. The highest flavour score (8.81) recorded to treatment T 3 while the lowest score (7.74) recorded was to the treatment. Treatment T 3 was found significantly superior over rest of the treatments tried. The lowest score was obtained to the treatment with 20 per cent pomegranate juice. However, pomegranate juice proportion at more than optimum level of 20 per cent imparted the strong flavour to the product and hence decrease its acceptability. In general all the samples of CWB were acceptable so far as flavour attribute is concerned. Yalcin et al (1994) prepared the chhaka whey drink with incorporation of orange, pineapple and mango concentrate and preferred orange concentrate for flavour improvement. Ranade (2003) concluded that the chakka whey beverage with incorporation of pineapple juice increased its flavour acceptability with increase in proportion of pineapple juice upto 20 per cent level. Sanap (2004) reported that mango pulp level had scored significantly highest points (8.50) while, without mango pulp scored lowest points (6.25) for flavour attributes of the product. Consistency : It is observed that the mean score for consistency of CWB prepared with different levels of pomegranate juice are 8.47, 8.65, 8.82 and 8.36 in treatment T 1 respectively (Table 3). The highest consistency was noticed in treatment T 3 (8.82) with 15 per cent pomegranate juice and lowest was in treatment with 20 per cent pomegranate juice in CWB. The consistency of CWB significantly increased with increase in the levels of pomegranate juice but beyond 15 per cent pomegranate juice level Table 3. Effect of different levels of pomegranate juice on sensory quality of CWB. Treatment Colour Score flavour Consistency Overall acceptability T 1 8.71 8.53 8.47 8.56 T 2 8.62 8.70 8.65 8.65 T 3 8.82 8.81 8.82 8.81 8.35 7.74 8.36 8.14 F Test Sig. Sig. Sig. Sig. S.E. ± 0.026 0.033 0.038 0.027 C.D. 5% 0.075 0.093 0.108 0.077

consistency was lowered. In general, the samples of CWB were acceptable for consistency attribute. Overall acceptability : It is revealed that, the mean score for overall acceptability were 8.56, 8.65, 8.81 and 8.14 for treatment T 1 respectively. The average score for treatments T 1 and T 3 were higher than. The overall acceptability of CWB was significantly affected by addition of pomegranate juice. Chakka whey beverage with 15 per cent pomegranate juice in T 3 was significantly superior in respect of acceptability over rest of the treatments. CWB prepared under all treatments were acceptable as the overall acceptability score was more than 7. CWB prepared with 15% pomegranate juice obtained highest score and found significantly superior over other treatments tried in the experiment. The better colour, flavour and proper consistency observed in this product and was liked very much by the panel of judges. It indicates that CWB prepared with pomegranate juice more than 15 per cent (T 3 ) level decreased the score for overall acceptability and it might be due to high intensity of colour, dense flavour and unacceptable consistency. Sharma et al (1996) reported the paneer whey based carrot juice beverage with proportions ranging from 100:0 to 0:100 with 7 per cent sugar gave the highest score (7.8) for the overall acceptability by the consumers. Sanap (2004) observed that beverage with 6 per cent Vol. 27, No. 2, 2008 91 mango concentrate scored the highest points (8.75), while beverage without mango concentrate had lowest point (7.25) for general overall acceptance of product. Chemical composition of CWB : Fat : Table 4 indicates that the average fat content was significantly influenced by addition of pomegranate juice. The mean fat percentage were 0.250, 0.164, 0.110 and 0.060 for the treatments T 1, respectively. Fat content in CWB decreased as the proportion of pomegranate juice in the beverage increased. The fat content in plain chakka whey beverage in treatment T 1 was highest among all the treatments i.e. 0.250 per cent and lowest fat content observed i.e. 0.060 per cent in. Singh et al (1994 a ) studied the development of whey based beverage and observed that the fat (%) in different fruit beverages varied form 0.32 to 0.38 per cent. Protein : It is observed from Table 4 that protein content in CWB ranged from 0.394 to 0.544 per cent. The average protein content was 0.394, 0.468, 0.504 and 0.544 per cent in treatment T 1 respectively. The CWB with 20 per cent pomegranate juice ( ) had highest protein content (0.544%) while, chakka whey beverage prepared without pomegranate juice (T 1 ) had lowest (0.394%) protein content. Protein content in pomegranate juice was 1.46 per cent. Due to this protein content in juice, chakka whey beverage recorded more protein percentage with an increase in the level of Table 4. Effect of different levels of pomegranate juice on chemical composition of CWB. Treatment Fat Protein Total sugar Ash% Acidity % LA T 1 0.250 0.394 14.51 0.422 0.770 T 2 0.164 0.468 15.06 0.458 0.740 T 3 0.110 0.504 15.33 0.478 0.716 0.06 0.544 15.61 0.508 0.676 F Test Sig. Sig. Sig. Sig. Sig. S.E. ± 0.006 0.0025 0.0178 0.0025 0.0028 C.D. 5% 0.016 0.0071 0.0389 0.0071 0.0078

92 J. DAIRYING, FOODS & H.S. pomegranate juice. Singh et al (1994 a ) studied the development of whey based beverages and observed that the protein content in different fruit beverages varied from 0.51 to 0.61 per cent. Ranade (2003) observed that the protein content increases with increase in the pineapple juice level and vice versa. The protein content of beverage without pineapple juice was observed as 0.656 per cent. Total sugar : The data pertaining the total sugar content of chakka whey beverage with different levels of pomegranate juice presented in Table 4. It indicates that under different treatments average total sugar content in chakka whey beverage were 14.51, 15.06, 15.33 and 15.61 per cent in treatment T 1 respectively. The highest total sugar content of CWB was noticed in treatment with 20 per cent pomegranate juice level and lowest was in control T 1 treatment. The total sugar content in the CWB significantly increased with increase in the different levels of pomegranate juice. This might be due to higher sugar content of pomegranate juice. Ash : The ash content in treatment T 1 were 0.422, 0.458, 0.478 and 0.508 per cent respectively. The ash content was the highest in treatment i.e. 0.508 per cent and the lowest in treatment T 1 i.e. 0.422 per cent. It indicates that, as the level of pomegranate juice increased in chakka whey beverage the ash content also increased significantly. Wazir et al (1999) studied the standardization of technology for the manufacture of guava whey beverage and observed that the finished product contained on an average 0.31 per cent ash. Acidity : The highest acidity was noticed in treatment T 1 and lowest was in treatment. The acidity content in the chakka whey beverage significantly decreased with increase in the different levels of pomegranate juice. This might be due to acidity content (0.31% LA) in pomegranate juice. Shelar (2001) reported that lactic acidity of lassi increased with increase in mango pulp. Sanap (2004) observed that the acidity content of chakka whey beverage was in the range of 0.662 to 0.720 per cent. Cost of production of chakka whey beverage : The cost of production (Table 5) of 1 litre chakka whey beverage was calculated by considering the prevailing retail market prices for the various items viz., chakka whey, sugar, pomegranate juice, while the other charges such as fuel and labour etc. were worked out on the basis of actual hours of the work performed for the preparation of one lit chakka whey beverage. Table 5. Estimated cost structure of CWB prepared with different levels of pomegranate juice (Rs./lit) Item T1 T2 T3 T4 Qty. Value Qty. Value Qty. Value Qty. Value (Rs.) (Rs.) (Rs.) (Rs.) Chakka 1000 0.50 900 0.45 850 0.42 800 0.40 whey (ml) Sugar (gm) 100 1.8 100 1.8 100 1.8 100 1.8 Pomegranate - - 100 8 150 12 200 16 juice (ml) Fuel charges 10 0.58 10 0.58 10 0.58 10 0.58 (min.) Labour 15 1.56 15 1.56 15 1.56 15 1.56 time (min.) Total cost (Rs.) 4.44 12.39 16.36 20.34

The cost of production of one litre chakka whey beverage under various treatment ranged from Rs. 4.44 (T 1 ) to the tone Rs 20.34 ( ). The cost of production of chakka whey beverage without addition of pomegranate juice was considerably lower than pomegranate juice added chakka whey beverage. Increased level of added Vol. 27, No. 2, 2008 93 pomegranate juice showed the increased trend in cost of production of CWB. CONCLUSION From the above results, it can be concluded that the better quality chakka whey beverage could be prepared by admixing 15% pomegranate juice. REFERENCES BIS 6273 Part II (1971). Guide for Sensory Evaluation of Food. Methods and Evaluation Cards. Bureau of Indian Standards, Manak Bhavan, New Delhi. BIS (1981) : Handbook of Food Analysis, SP 18 (Part XI), Dairy Products. Indian Standards, Manak Bhavan, New Delhi. Boghra, V.R. et.al.(1988). Indian J. Dairy Sci. 51(6) : 420-422. Gandhi, D.N. (2002). Indian Dairyman. 54(12) : 64-67. Holsinger, V.H. et al., (1974) J. Dairy Sci. 57(8) : 849-859. Kulkarni, M.B. (1984). Ph. D. Thesis MPKV, Rahuri, India. Panse, V.G. and P.V. Sukhatme (1978). Statistical Methods for Agriculture Workers. ICAR, New Delhi. 157-174. Puranik, D.B. and H.G. Rao (1996). Indian Dairyman. 48 (11) : 17-21. Puranik, D.B. (1999). Indian Dairyman. 51(5) : 5-10. Ranade, N.S. (2003). M.Sc. Thesis Dr. PDKV, Akola, India. Sanap, K.M. (2004). M.Sc. Thesis Dr. PDKV, Akola, India. Sharma, S.P. et al., (1996). HAU. J. Res. 26(2) : 79-82. Shelar H.S. (2001). M.Sc. (Agri.) Thesis PDKV, Akola. (M.S.) Shrivastava, M.K. et al., (1985). Indian Dairyman 37(11) : 507-509. Singh, S. et al., (1994b). Indian J. Dairy Sci. 47(6) : 501-504. Singh, S. et al., (1994a) Indian J. Dairy Sci. 47(7) : 586-590. Wazir, S. et. al. (1999). Indian J. Dairy Sci. 52(5) : 268-271. Vyas, S.H. (1980). Indian Dairyman. 32(7) : 513-519. Yalcin, S. et al.,(1994). Gida. 19(5) : 351-355. Yawalikar, P.V. (1981). M.Sc. (Agri.) Thesis Dr. PDKV, Akola, India.