Process standardization for preparation of paneer whey based iced tea

Whey, a valuable by-product obtained during the manufacturing of dairy products is highly nutritious and whole-some food as it contains milk protein, fat, minerals, and other minor bioactive components. By realizing the functional properties of whey proteins, numerous products are available in market globally. On the other hand, tea is a popular refreshing beverage proven to have antioxidant properties due to the presence of polyphenols. Therefore, current research project was designed and planned to develop ‘paneer whey based iced tea’ in which water would be replaced with whey. In the first phase, the concentration of whey, tea, citric acid, flavour & intensity of heat treatment were optimized and evaluated for the physicochemical, microbiological and sensory parameters as well as antioxidant activity. Based on the statistical analysis of the sensory evaluation of the drinks, final product contained 100% whey, 1% tea, 8% sugar, 120 mg citric acid and 100 µL lemon juice, respectively. Moreover, the final product contains 0.6% protein and observed 25% antioxidant activity. The newly developed paneer whey based iced-tea is a healthy beverage enriched with polyphenols and further, it may offer consumers to drink whey without changing its original attributes.