Process Technology Development for Lycopene Enriched Whey-Based Functional Beverage

Mane, Kavita A.; Pawar, Vasant N.

:: International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies

http://TuEngr.com

ISSN 2228-9860
eISSN 1906-9642
CODEN: ITJEA8

FEATURE PEER-REVIEWED ARTICLE

Vol.12(3) (2021)

Process Technology Development for Lycopene Enriched Whey-Based Functional Beverage

Kavita A. Mane, Vasant N. Pawar (Department of Food Process and Product Engineering, MIT SoFT, MIT ADT University, Loni Kalbhor, Pune, INDIA).

Disciplinary: Food Science and Technology.
➤ FullText

doi: 10.14456/ITJEMAST.2021.47

Keywords: Lycopene source; Mango; Pineapple; Fruit juice quality; Sensory; Tomato; Whey; Tomato puree; Fruit juice beverages; Whey fruit juice pH; Ascorbic acid content; Titrable acidity; Total Soluble Solids (TSS); Physico-chemical properties.

Abstract

The food products contributing health welfares beyond nutritive value are getting recognition nowadays leading to exponential increases in consumption and manufacturing of functional food. The convenience-driven need base satisfaction of consumer makes the beverages the most favorable kind of functional food. Further, they are the finest transition facilitator of nutrients and bioactive compounds including lycopene. Lycopene is a potent antioxidant and its efficacy in reducing the risk of non-communicable diseases was assessed by various groups of scientists to justify relative health claims. This investigation is coiling around the development of process technology utilizing the potential of tomato lycopene as a functional ingredient to justify its suitability in food product development. Accordingly, tomato puree (potent lycopene source) as techno economically feasible ingredient of whey fruit juice beverage is collectively standardized with a specialty set of parameters like processing temperature and time against pharmaceutically accessible purified lycopene. Lycopene enriched whey fruit juice beverages were developed with different levels of tomato puree (0-20 percent) and evaluated for organoleptic and physico-chemical properties by using standard procedures. The results revealed a reducing trend in pH, ash content, and fat content of beverages whereas an increasing trend in TSS, acidity, protein content, total solids content, reducing and total sugar contents, ascorbic acid, and lycopene content of beverages with an increase in tomato puree level. The whey-based functional beverages prepared with 10 percent tomato puree emerged out as the finest treatment under investigation on the basis of organoleptic characteristics score and recorded 0.55mg per 100g bioactive lycopene as a nutraceutical.
Paper ID: 12A3E

Cite this article:

Mane, K. A., Pawar, V. N. (2021). Process Technology Development for Lycopene Enriched Whey-Based Functional Beverage. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 12(3), 12A3E, 1-13. http://doi.org/10.14456/ITJEMAST.2021.47

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