A Study on Physico-chemical and Sensory Characteristics of Kokum Whey Beverage using Response Surface Methodology

Background: The study aimed to explore the potential of kokum (Garcinia indica) as an ingredient to enhance the nutritional and sensory properties of whey beverages. This investigation focused on developing a kokum whey beverage (KWB) using reconstituted whey, intending to create a value-added product with appealing sensory attributes. Methods: KWB was prepared using reconstituted whey made from DM 40 whey powder. Response Surface Methodology (RSM) was employed to optimize the formulation. The optimized parameters included a total solid (TS) content of reconstituted whey at 10.27%, sugar level at 10.92% (w/w of whey) and kokum syrup (prepared using the direct heat method) level at 6.94% (w/w of whey). Physicochemical properties such as total solids, fat, protein, carbohydrate, ash, free fatty acids (FFA), acidity, pH and viscosity were analysed to characterize the beverage. Result: The final KWB formulation had total solids of 20%, fat 0.44%, protein 0.52%, carbohydrate 18.49%, ash 0.55% and FFA 0.011% (expressed as oleic acid). The acidity, pH and viscosity of KWB were recorded at 0.39% (citric acid), 4.07 and 6.01 cP, respectively. Sensory analysis revealed a significant (P less than 0.05) decline in scores for flavour, colour and appearance, acidity, sweetness, consistency and overall acceptability.