Development and Storage Stability of Whey Sugarcane Based Functional Beverage

Figures & data

Table 1. Different Blends of whey functional drink WFD.

Blends	Whey%	Sugarcane Juice%
*WFDC	100	0
WFD(10%)	90	10
WFD(20%)	80	20
WFD(30%)	70	30
WFD(40%)	60	40
WFD(50%)	50	50

Table 2. Composition of whey and sugar cane.

Component	Whey	Sugar Cane Juice
pH	6.6 ± 0.02	5.6 ± 0.01
Acidity %	0.12 ± 0.01	0.3 ± 0.01
Total Solids %	7.5 ± 0.02	19.5 ± 0.08
Fat %	0.15 ± 0.03	0.2 ± 0.01
Protein %	0.8 ± 0.04	0.5 ± 0.02
Ash %	0.45 ± 0.01	0.3 ± 0.01
Viscosity cp@30C	18 ± 0.0	3.8 ± 0.0
Density (g/ml)	1.02 ± 0.0	1.03 ± 0.0

Table 3. Compositional analysis of WFD (Mean*± SD).

Blend	Total Solids %	Fat %	Protein %	Ash %	Days	Total Solids %	Fat %	Protein %	Ash %
WFDC	7.26 ± 0.0	0.14 ± 0.01	0.80 ± 0.03	0.44 ± 0.02	0	11.19 ± 0.02	0.17 ± 0.02	0.73 ± 0.00	0.36 ± 0.0
WFD(10%)	8.30 ± 0.02	0.15 ± 0.01	0.78 ± 0.01	0.41 ± 0.01	7	11.18 ± 0.0	0.17 ± 0.01	0.73 ± 0.01	0.36 ± 0.0
WFD(20%)	9.44 ± 0.01	0.16 ± 0.00	0.75 ± 0.02	0.38 ± 0.01	14	11.18 ± 0.01	0.17 ± 0.01	0.73 ± 0.01	0.36 ± 0.0
WFD(30%)	11.19 ± 0.02	0.17 ± 0.02	0.73 ± 0.01	0.36 ± 0.0	21	11.17 ± 0.0	0.16 ± 0.01	0.73 ± 0.02	0.36 ± 0.0
WFD(40%)	13.20 ± 0.4	0.18 ± 0.01	0.71 ± 0.0	0.35 ± 0.01	28	11.17 ± 0.02	0.16 ± 0.00	0.73 ± 0.01	0.36 ± 0.0
WFD(50%)	15.93 ± 0.1	0.86 ± 0.03	0.70 ± 0.0	0.33 ± 0.0

Table 4. Physiochemical properties of WFD blends.

Blends	pH	Acidity	Density	Viscosity	Sediments	Days	pH	Acidity	Density	Viscosity	Sediment
WFDC	5.64 ± 0.02a	0.14 ± 0.00a	1.02 ± 0.04a	18 ± 0.09a	3.03 ± 0.05a	0	5.18 ± 0.0a	0.17 ± 0.03a	1.02 ± 0.01a	12.86 ± 0.21a	8.83 ± 0.11a
WFD(10%)	5.45 ± 0.01b	0.14 ± 0,01b	1.02 ± 0.01b	15.46 ± 0.12b	5.50 ± 0.02b	7	5.09 ± 0.01b	0.18 ± 0.01b	1.02 ± 0.01b	13.49 ± 0.10b	9.66 ± 0.06b
WFD(20%)	5.34 ± 0.02c	0.16 ± 0.00	1.02 ± 0.02c	14.23 ± 0.07c	7.42 ± 0.09c	14	5 ± 0.03c	0.19 ± 0.01c	1.02 ± 0.00c	13.66 ± 0.06c	10.47 ± 0.23c
WFD(30%)	5.18 ± 0.0d	0.17 ± 0.03d	1.02 ± 0.01d	12.86 ± 0.21d	8.83 ± 0.11d	21	4.89 ± 0.02d	0.20 ± 0.0d	1.02 ± 0.02d	13.84 ± 0.09d	10.63 ± 0.10d
WFD(40%)	5 ± 0.01e	0.18 ± 0.01e	1.02 ± 0.01e	12.08 ± 0.05e	10.66 ± 0.06e	28	4.75 ± 0.0e	0.21 ± 0.02e	1.02 ± 0.0d	13.95 ± 0.05e	10.81 ± 0.09e
WFD(50%)	4.74 ± 0.03 f	0.20 ± 0.01 f	1.02 ± 0.03d	11.22 ± 0.11 f	12.86 ± 0.08 f

The same letters show non-significance while unalike letters depict significant relation

All data must be presented with appropriate decimal point based on the standard deviation. For examples:

78.99 ± 8.67 should be 79 ± 9

78.99 ± 0.67 should be 79.0 ± 0.7

78.99 ± 0.073 should be 78.99 ± 0.07

Figure 1. a Effect of Blends and storage days on total phenolic content of WFD. b Effect of Blends and storage days on antioxidant activity of WFD.

Figure 2. Effect of blends on sensorial properties of WFD.

Figure 3. Effect of storage in selected Blend on sensorial properties.