DOI: 10.36347/sjavs.2016.v03i01.012

Pages: 62-65

Whey is one of the dairy by-products which are generally disposed into sewage, thus creating major problem of pollution besides loss of valuable nutrients. The process to bring back whey for human consumption involves higher processing costs. Therefore, the aim of the present work was to develop nutritious product by incorporation of gooseberry juice and any of calcium salts as sources of vitamin C and calcium respectively. Whey was subjected to pasteurization at 80°C and blended with gooseberry juice at 15% (w/v) and calcium salts at 5% (w/v) of whey. The product was also added with paste of spices (ginger, curry leaves and green chilly) and salt as required. After processing, the product was cooled, packaged in LDPE sachets and kept for storage at refrigeration temperature. Final product was evaluated for sensory attributes, physico-chemical and microbiological parameters. Comparison of the developed product was made with control (plain spiced whey drink) sample. Observations were made for the enrichment of vitamin C and calcium content. The data obtained was subjected to statistical analysis. The developed product, enriched with vitamin C and calcium can meet the deficiencies in adequate daily intake (ADI) of the same in human beings.