ASSESSMENT OF QUALITY AND SAFETY ATTRIBUTES OF GUAVA-WHEY FUNCTIONAL BEVERAGE DURING STORAGE

• Published in: NeuroQuantology Vol. 21; no. 5; p. 1248
• Main Authors: Ahmad, Tanveer, Inam-ur-Raheem, Muhammad, Zulqarnain, Muhammad, Hasan, Ali, Ali, Wasif, Muhammad Hamdan Rashid, Raza, Ali, Kanza Tahir
• Format: Journal Article
• Language: English
• Published: Bornova Izmir NeuroQuantology 01.01.2023
• Subjects: Ascorbic acid; Beverages; Functional foods & nutraceuticals; Guava; Lactose; Microorganisms; Nutrients; Parameters; Proteins; Quality assessment; Safety; Thiamine; Vitamin C; Whey
• ISSN: 1303-5150
• DOI: 10.48047/nq.2023.21.5.NQ222115

Guava belongs to the myrtaceae family. The fruit is the main source for fiber, vitamin C, vitamin A & vitamin B (thiamine and niacin) with some amount of other minerals. Milk whey, usually have high levels of lactose and other bioactive components. Blending guava pulp and whey from milk is an effective way to develop a functional beverage which may be helpful in preventing chronic diseases like cancer, cardiovascular diseases, HIV etc. and a good source of nutrients for consumers from both guava and whey at the same time. In this study, guava-whey, functional beverage was developed and quality and safety attributes of guava-whey, functional beverage were analyzed for different parameters like vitamin C content, microbial level, protein content, total soluble solids, titrable acidity and pH during three months’ storage with 15 days’ intervals. The obtained data from different parameters was then statistically analyzed. The results indicated that pH of developed beverage showed a decreasing trend and ranged from 3.63 – 6.65 for different treatments while titratable acidity showed an increasing trend and ranged from 0.17 to 0.93 during the 3-month storage interval. Total soluble solids slowly increase during storage and ranged from 7.3 to 22.7 for different treatments while ascorbic acid content and protein percentage showed a declined trend with their values ranging from 0.9 to 30.3 and 1.06 to 0.20 respectively during storage for all treatments. Microbial level including TPC (1.93 to 2.53 log cfu/ml) and yeast and mold count (0.26 to 1.35) also increases during 90 days of storage. Regarding the sensory properties of developed functional beverage, Treatment T2 with 75 % of whey and 25% Guava pulp showed best sensory properties and remained overall acceptable for whole period of storage. Key words: Functional beverages, Guava- whey, fruit & vegetables